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Greek Spinach Pie

 
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This Greek style spinach pie was absolutely delicious! The cheese mixture of ricotta and feta was moist and cheesy, which gave the pie lots of flavors; sauteed mushrooms, spinach, and sun-dried tomatoes were a great combination. The phyllo came out golden brown and crispy. This pie can be served as a lighter main dish or an elegant appetizer.

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

 

Ingredients

45 ml olive oil
1 large onions
chopped
1 bunch scallions, spring or green onions
chopped
*
2 cloves garlic
minced
237 ml mushrooms
sliced
907.2 g spinach
rinsed and chopped
118 ml parsley leaves
chopped
59 ml sundried tomatoes
drain well if oil packed, chopped
2 large eggs
lightly beaten
118 ml ricotta cheese
237 ml feta cheese
crumbled
8 sheets phyllo (filo) pastry sheets
*
59 ml olive oil

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat.

Sauté onion, green onions, garlic ad mushroom until soft and lightly browned.

Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes.

Remove from heat, stir in sun-dried tomatoes and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta.

Stir in spinach mixture.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil.

Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo.

The sheets will overlap the pan.

Spread spinach and cheese mixture into pan and fold overhanging dough over filling.

Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil.

Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown.

Cut into squares and serve while hot.

 

* not incl. in nutrient facts

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Comments

Janet
Chattanooga, TN
 over 8 years ago

Yummy. For years I have used a similar Phillo dough technique to make 'pot pies' or 'meat pies' in small aluminum pans. They freeze and reheat without losing flavor or texture. But less butter is brilliant. Thanks

Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 30373% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 483mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 18%
Sugars g
Protein 25g
Vitamin A 297% Vitamin C 88%
Calcium 32% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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