Spinach and feta pie Recipe

Name: Spinach and feta pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 pie (9-inch)
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 10 oz (300g) frozen spinach, thawed and squeezed dry; 1 cup (200g) crumbled feta cheese; 1/2 cup (120g) cottage cheese or ricotta; 2 large eggs, lightly beaten; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 8 sheets phyllo dough, thawed; 1/4 cup (60ml) melted butter or olive oil

Greek · Main course · 60 min total

Spinach and feta pie recipe videos

A savory Greek-style pie with flaky phyllo crust, filled with creamy feta, spinach, and fresh herbs. Perfect for a light lunch or dinner.

20
min prep

40
min cook

6
servings

320
kcal/serving

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
10 oz (300g) frozen spinach, thawed and squeezed dry
1 cup (200g) crumbled feta cheese
1/2 cup (120g) cottage cheese or ricotta
2 large eggs, lightly beaten
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
8 sheets phyllo dough, thawed
1/4 cup (60ml) melted butter or olive oil

Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Remove from heat and let cool.
In a large bowl, combine spinach, feta, cottage cheese, eggs, dill, parsley, salt, pepper, nutmeg, and the cooled onion mixture. Mix well.
Lay one sheet of phyllo on a work surface, brush lightly with melted butter. Place another sheet on top, brush with butter. Repeat until you have a stack of 4 sheets. Transfer the stack to the pie dish, letting the edges overhang.
Repeat with remaining 4 sheets to make a second stack. Place the second stack in the dish, rotating slightly so the overhang covers the dish evenly.
Pour the spinach-feta filling into the phyllo-lined dish and spread evenly.
Fold the overhanging phyllo over the filling, brushing with butter as you go. The top will be rustic and layered.
Bake for 35-40 minutes, until the phyllo is golden and the filling is set. Let cool for 10 minutes before slicing.

Tips

Serve warm or at room temperature with a side salad.
Leftover pie can be refrigerated and reheated in a 350°F oven for 10 minutes.
For a dairy-free version, use tofu or vegan feta and olive oil instead of butter.

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