Greek Spinach Pie
Greek Spinach Pie, Spanakopita with a twist! Kid approved and loved by the whole family!
For Mother’s Day my hubby planned a great day outdoors in the beautiful North Carolina sun. The plan was to take our canoe out and paddle to an island and then enjoy a deliciously homemade picnic lunch (after a delicious breakfast in bed of course! p.s. if you’re going for a Greek theme, these Lemon Poppy Seed Muffins with Greek Yogurt are extra moist and delicious!)The main course of our picnic lunch was Greek Spinach Pie. I have to say, it was sooo good!! Even the kids loved it!
We baked the Greek Spinach Pie in a glass-bottom baking dish and then placed it in our traveling warmer/cooler carrying case – which worked out perfect! We didn’t eat until several hours after the Spinach Greek Pie was baked but it was still a perfect warm!
This Spinach Greek Pie is really easy to make and can be made the night before and kept in the refrigerator. Mix all the ingredients in a bowl and then layer it lasagna style with the phyllo sheets. Cut into squares and serve!
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Greek Spinach Pie Ingredients
- Phyllo dough – A very delicate and thin pastry dough that is often used in Greek dishes. I’ve found that some grocery stores do not carry Phyllo dough, so I have to use Puff Pastry dough instead (found in the freezer section of the store). This is considerably thicker than Phyllo dough, so I lay out each sheet on a lightly floured surface and roll it thinner to resemble Phyllo dough
- olive oil – a healthier fat that retains its beneficial properties when cooked or baked with
- onion – adds texture and flavor. Onion adds a rich and subtle sweetness
- spinach – for this pie, I prefer to use frozen spinach. First defrost the spinach by setting out on the counter for several hours until thawed. Once it is no longer frozen, place in a fine mesh strainer and press to excrete all excess water
- ricotta cheese – a white Italian cheese, made of very fine curds
- feta cheese – a soft cheese, cured in a salty brine
- Monterey Jack cheese – a semi-hard, American cheese
- eggs – helps bind all of the ingredients together
- fresh dill – adds a slightly citrus taste
- fresh parsley – a slight hint of pepper, a great herb to add to many dishes
- salt – a seasoning to enhance flavor, add based off of personal preference
- black pepper – like salt, pepper is a seasoning to enhance flavor, add based off of personal preference
Step-by-Step Instructions
- If using Puff Pastry, roll the dough sheets on a lightly floured surface until very thin, cut to size of your baking dish using a pizza cutter
- In a large mixing bowl, combine spinach, cheeses, onion, eggs, and spices
- Begin by layering a piece of the dough on the bottom of a baking dish, spoon enough spinach mixture to cover the dough
- Lay another piece of dough on top of the spinach mixture and repeat the process until all of the ingredients are gone, ending with a piece of dough on top
- Bake in the oven and let cool before cutting into and serving
Ohhhh soooo yummy! I honesty could eat this every single day! The salty cheese mixed with the pastry dough = AMAZING! … and of course, the spinach. haha!
This piece of spinach pie below was made with Puff Pastry dough. You can see that the crust is a little thicker.
This spinach pie below was made with Phyllo dough. You can see how thin and light the dough is. Regardless of whichever dough you use, it will still taste amazing!
Greek Spinach Pie Recipe
Greek Spinach Pie
Equipment
Ingredients
PHYLLO PASTRY TOPPING
- 1 pkg phyllo pastry (about 17×13-inches each), defrosted
Spinach & Cheese Filling
- 1 tbs olive oil
- 1 large onion fine chopped
- 1 10oz pkg frozen, chopped spinach defrosted and drained of any excess water
- 2 c ricotta cheese
- 8 oz feta cheese crumbled
- 8 oz Monterery jack cheese grated
- 2 large eggs
- 3 tbs finely chopped fresh dill
- 3 tbs finely chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F
- Defrost the spinach by setting out on the counter for several hours until thawed. Once it is no longer frozen, place in a fine mesh strainer and press to excrete all excess water
- In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the chopped onions and cook until softened, about 5 minutes, stirring often. Set aside
- In a large bowl, stir together onion, drained spinach, ricotta, feta, Monterey jack cheese, eggs, dill, parsley, salt and black pepper
- Spread cheese filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Repeat the layering process over and over again until both the cheese filling and phyllo sheets are gone. (similar to layering lasagna)
- Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares. Serve warm
- Notes: *If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.
Enjoy and give it a try! PIN this image to save for later!
More Delicious & Easy Spinach Recipes
- Lipton Soup Spinach Dip with Hawaiian Bread
- Tortellini Spinach Bake
- Lentil and Spinach Breakfast Bowl
- Grilled Chicken, Toasted Walnuts, Strawberry, Spinach Salad
- Grilled Cheese with Spinach & Tomatoes
- Skillet Gnocchi with Spinach & White Beans
- Spinach Mozzarella Pumpernickel Sandwich
- Super Easy Spinach Artichoke Dip
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
