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Greek-Spinach-Pie-Recipe

Greek Spinach Pie

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  • Author: Angela
  • Prep Time: No Data
  • Cook Time: 80 minutes
  • Total Time: 0 hours
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Greek

Description

This Greek Spinach Pie features a flaky phyllo crust filled with savory spinach, crumbled feta, and aromatic herbs, perfect for a quick dinner or healthy meal at home.

Ingredients

Scale
  • 1 lb frozen spinach
  • 16 sheets frozen phyllo dough
  • 1 1/2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 green onions, white and green parts chopped
  • kosher salt & fresh ground pepper, to taste
  • 2 garlic cloves, minced
  • 2 tbsp parsley, finely chopped
  • 1/4 tsp grated nutmeg
  • 1 lemon, zested and juiced
  • 2 cups feta, crumbled
  • 1 egg
  • ¾ cup butter, melted

Instructions

  1. Defrost the spinach and phyllo dough according to package directions.
  2. Heat the olive oil in a medium skillet over medium heat.
  3. Add chopped onions and green onions, season with kosher salt and fresh pepper, and cook until softened and lightly golden brown, about 5 minutes.
  4. Add minced garlic and cook for 1 minute, being careful not to burn it.
  5. Remove from heat, stir in parsley, nutmeg, and lemon zest, and cool to room temperature.
  6. Preheat the oven to 350°F (175°C).
  7. Drain the spinach, squeeze out water, and transfer to a medium bowl.
  8. Add lemon juice, feta, and cooled onion mixture. Stir in the egg and mix well.
  9. Place a 9-inch springform pan on a rimmed baking sheet and brush with melted butter. Cover phyllo with a damp tea towel.
  10. Brush the top sheet of phyllo with butter and place it in the prepared springform pan. Layer 2 more buttered phyllo sheets across the bottom.
  11. Continue layering phyllo sheets off-center with edges hanging over the pan, buttering each layer until 12 sheets are in the pan, creating a crust.
  12. Transfer the spinach filling into the phyllo crust and spread evenly.
  13. Fold the overhanging phyllo into the center, adding 4 additional buttered sheets to the top to create a ruffled texture.
  14. Brush the top with remaining butter and bake for 50-60 minutes until golden brown and crisp.
  15. Cool slightly before removing from the form and slicing.
  16. Serve with a simple Greek salad and tzatziki on the side.

Notes

Ensure the spinach is thoroughly drained to avoid a soggy pie.
Using fresh herbs can enhance the flavor profile of the filling.
Cool the filling before adding the egg to prevent cooking it.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 350
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 50mg

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Find it online: https://cozybitekitchen.com/greek-spinach-pie/