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Spinach Pie Recipe

Greek · Main course · 75 min total

A savory Greek-style spinach pie with flaky phyllo crust and creamy feta filling, perfect as a main or side dish.

Ingredients

• 1 pound fresh spinach, washed and chopped
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1 cup crumbled feta cheese
• 1 cup cottage cheese or ricotta
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1 package (16 ounces) frozen phyllo dough, thawed

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet over medium heat, cook spinach and green onions until wilted, about 3-4 minutes. Drain excess liquid and let cool.
3. In a large bowl, combine cooled spinach mixture, dill, parsley, feta, cottage cheese, eggs, salt, pepper, and nutmeg. Mix well.
4. Brush a 9x13-inch baking dish with melted butter. Layer 8 sheets of phyllo, brushing each sheet with butter before adding the next, allowing edges to hang over the dish.
5. Spread spinach filling evenly over phyllo. Fold overhanging phyllo over filling. Layer remaining phyllo sheets on top, brushing each with butter. Tuck edges into dish.
6. Score top layers into serving pieces with a sharp knife. Bake for 40-45 minutes until golden brown. Let cool 10 minutes before cutting.

Tips

• Keep phyllo covered with a damp cloth while working to prevent drying.
• Leftover pie can be refrigerated for up to 3 days; reheat in oven.
• Serve warm or at room temperature with a side of lemon wedges.

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