Spinach pie is a classic Mediterranean dish that’s simple to make and absolutely delicious. It’s made with layers of flaky phyllo dough, filled with a creamy mixture of spinach, feta cheese, and eggs. This dish is perfect for any occasion, whether you’re serving it as a main dish, a side, or an appetizer.
Spinach pie is both comforting and elegant, making it a favorite for family meals and special gatherings alike. Plus, it’s packed with wholesome ingredients that make it as nutritious as it is tasty. Once you try it, you’ll want to make it again and again!
Why This Recipe Works
This spinach pie recipe is the perfect combination of simple ingredients and bold flavors. The flaky, golden layers of phyllo dough provide the perfect contrast to the rich and creamy spinach filling. The addition of feta cheese adds a salty, tangy kick that elevates the dish. By using fresh or frozen spinach, this recipe is adaptable and easy to prepare. It’s a great way to sneak in some greens without sacrificing taste.
Another reason this recipe is a winner is its versatility. It can be served warm or cold, making it ideal for meal prep or entertaining. It’s also incredibly customizable—you can add herbs like dill or parsley for extra flavor or swap out cheeses to suit your taste. This foolproof recipe ensures you’ll always get a delicious, golden-brown pie that’s sure to impress everyone at the table!
Ingredients
Spinach (fresh or frozen) -
The base of the pie, packed with nutrients and flavor. Use fresh for a vibrant taste or frozen (thawed and squeezed) for convenience.
Phyllo Dough -Forms the crisp, flaky layers of the pie. Substitute with puff pastry for a richer texture if phyllo is unavailable.
Feta Cheese -Adds tangy, salty creaminess to the filling. You can use ricotta or goat cheese as an alternative.
Onions -Enhances the savory flavor of the pie. Shallots work well as a milder substitute.
Eggs -Binds the filling together and adds a rich texture. Substitute with a flax egg (1 tablespoon flaxseed + 3 tablespoon water) for a vegan version.
Tips
- Thaw and pat phyllo dough dry before using to prevent tearing.
- Cook spinach thoroughly and squeeze out water to avoid a soggy pie.
- Use a clean, damp kitchen towel to cover phyllo sheets while assembling to keep them from drying out.
- Brush each phyllo layer lightly with olive oil or melted butter for maximum flakiness.
- Let the pie cool slightly before slicing to allow the filling to set.
How to Serve
Spinach pie is a versatile dish that can be enjoyed warm, cold, or at room temperature. It’s a classic choice for breakfast, lunch, dinner, or even as a snack. The flaky crust and creamy spinach filling make it a favorite for any occasion.
- Serve as a main dish with a side of Greek salad and tzatziki sauce.
- Enjoy it as a snack or appetizer paired with a light soup.
- Slice into small squares for a party platter or picnic spread.
Similar Recipes
Spinach Pie
Ingredients
- 1 lb fresh spinach or 16 oz frozen, thawed and drained
- ½ cup diced onions
- 2 tablespoon olive oil
- 1 cup crumbled feta cheese
- 3 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- 1 pack phyllo dough thawed
- ½ cup melted butter or olive oil for brushing phyllo
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Heat olive oil in a pan over medium heat. Sauté onions until soft, then add spinach and cook until wilted (or warmed through if using frozen). Remove excess water and let cool.
- In a bowl, mix cooked spinach, onions, feta cheese, eggs, salt, pepper, and nutmeg until combined.
- Layer 6-8 phyllo sheets in the baking dish, brushing each layer with melted butter or olive oil.
- Spread the spinach mixture evenly over the phyllo layers. Top with another 6-8 layers of phyllo, brushing each with butter or olive oil.
- Score the top layer into squares or triangles for easier slicing after baking.
- Bake for 40-45 minutes or until golden brown. Cool slightly before serving.
Nutrition
Notes
• Cook spinach thoroughly and squeeze out water to avoid a soggy pie.
• Use a clean, damp kitchen towel to cover phyllo sheets while assembling to keep them from drying out.
• Brush each phyllo layer lightly with olive oil or melted butter for maximum flakiness.
• Let the pie cool slightly before slicing to allow the filling to set.
Thanks for sharing. Can't wait to make this,
Its a delicious pie.