Chickpea, Spinach and Feta Pie

By Hetty Lui McKinnon

Published May 13, 2025

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(1,842)
Comments
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Bringing together inspiration from two great Greek pies, spanakopita (spinach and feta) and prasopita (leek), this one-skillet dish also incorporates chickpeas for extra heartiness. Don’t let looks deceive you, as this elegant pie couldn’t be easier to make. There’s no need to stress about torn or dry phyllo sheets here; in fact, the pastry is deliberately broken and scrunched up into jagged, clumpy pieces that are then simply plopped on top of the pie. When baked, the craggy pastry becomes extra shattery and crisp — and visually arresting. (This forgiving recipe also welcomes any leftover pastry that may seem dry or past its prime.) A pie for all occasions, it’s easy enough for weeknight cooking but also special enough for entertaining.

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Ingredients

Yield:4 to 6 servings

  • 2 large leeks (about 1 pound), roots and wilted tops trimmed, stalks halved lengthwise and thinly sliced

  • 9 tablespoons extra-virgin olive oil, divided 

  • Salt and pepper

  • 3 garlic cloves, finely chopped

  • 5 ounces baby spinach

  • 1 (15-ounce) can chickpeas, drained

  • 7 ounces crumbled feta

  • 1 lemon, zested and juiced (3 to 4 tablespoons), plus 1 more lemon for serving 

  • 1 cup chopped dill

  • 8 to 10 phyllo pastry sheets (about 10 ounces), thawed

  • Toasted white sesame or nigella seeds (optional), for topping

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

58 grams carbs; 29 milligrams cholesterol; 586 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 34 grams fat; 9 grams fiber; 816 milligrams sodium; 16 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees.

  2. Step 2

    Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

  3. Step 3

    Heat a 10-inch ovenproof skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil along with the leeks (the skillet will look overfilled, but it cooks down a lot). Season generously with salt and pepper and cook, stirring occasionally, until the leeks are wilted, 3 to 5 minutes.

  4. Step 4

    Add the garlic and the spinach, a few handfuls at a time, adding in more as it wilts, and toss until the leaves have all softened. Turn off the heat and add the chickpeas, feta, lemon zest, lemon juice and dill. Taste and season generously with salt and pepper.

  5. Step 5

    Place the phyllo sheets into a large bowl and drizzle with 5 tablespoons of olive oil. Scrunch and massage the oil into the sheets; the sheets will crumble, break up and clump up and that is fine. Scrunch the pastry, and transfer in clumps, arranging them on top of the leeks and spinach, until completely covered. Drizzle the top with the remaining 2 tablespoons of olive oil and scatter over the sesame or nigella seeds, if using.

  6. Step 6

    Bake until the top is golden and crispy, 30 to 35 minutes, or until the top is golden and crispy. Allow to cool for 5 to 10 minutes. Serve with lemon on the side.

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Ratings

5 out of 5
1,842 user ratings
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Comments

KT

I added a cup of ricotta mixed with an egg! Gave the pie a shape coming out of the skillet without being stiff. Recommended addition!

robert ainslie

This is delicious! Next time I would just throw a sheet of puff pastry on top instead of the phyllo sheets.

Am

My pkg of phyllo dough is 160z and 18 sheets of dough. Almost an ounce per sheet. I agree that it’s a little light as a main dish for 4-6. Did this with what I had on hand—arugula, mild provolone cheese and chopped fresh parsley. It’s quite tasty—will try it again with the ‘real’ ingredients. I’m sure it will be just as good!

Gabi

Really delicious!!! Reminded me of the spanakopita I ate in Greece! As per other commentors and to make sure I got at least 4 portions, I doubled the spinach, feta and chickpeas and it was perfect (made about 6 portions). Didn't double the lemon and dill and these proportions were perfect for me.

Blew the family away

Made it for some birthday a few months back. Left out spinach, made puff pastry instead of phyllo (2h if you let it cool 20’ in the freezer between folds), added some minced marinated tofu and a finely chopped quarter of a salted lemon. Was supposed to be just for my vegan sis and myself, but the greedy basterds all helped themselves while I was occupied in the kitchen. Highlight of the day! Just made it again with leftovers, ie chopped walnuts and diced fried button mushrooms, leeks and chicks. Made a yoghurt sauce with lemon juice, mint and some tomato salt cause it’s too friggin hot out- even the family carnivore was happy as anything. Huge thanks for posting!

Brittany

I guess I’m not sure how this recipe has been rated 5 stars by so many people when most of the comments describe how the person changed the recipe. Definitely not enough spinach and the filo pastry was a bit dry just sitting on top.

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