Bertha'S Spinach Pie
A savory spinach pie with feta and cottage cheese, wrapped in flaky strudel leaves. Perfect as a side dish or light meal for spinach lovers and cheese enthusiasts.
Ingredients
Instructions
- Combine in a mixing bowl the cooked, drained spinach, chopped onion, crumbled Feta cheese, cottage cheese, farina, dill weed, salt, pepper, and beaten egg.
- Mix well and add olive oil.
- Working quickly, brush the strudel leaves with melted butter.
- Fold each leaf in half.
- Place a small portion of the filling at one end of the leaf.
- Fold like a flag, triangle, or form individual portions for a side dish.
- Brush the filled pastry with butter.
- Place on a greased cookie sheet or pan and bake at 375°F for 12 to 15 minutes.
Tips & Substitutions
For added flavor, sauté the onion in olive oil until golden before mixing it with the other ingredients. If you can't find strudel leaves, phyllo dough works as a great substitute. To create a crispy texture, consider brushing the top with a little extra melted butter before baking. For a gluten-free option, you could use rice paper wrappers instead.
Serving Suggestions
Serve warm as an appetizer or side dish, perfect alongside roasted rosemary new potatoes & artichokes or a light salad. This spinach pie also pairs well with a dollop of yogurt or tzatziki for a refreshing contrast. For a complete meal, consider serving it with a side of tomato fried spaghetti squash for a Mediterranean-inspired feast.
Storage & Reheating
Store leftover spinach pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy. You can also microwave individual portions for a quicker option, but the texture may be softer.
Nutrition & Diet Analysis (per serving)
Each serving of Bertha'S Spinach Pie contains roughly 899 calories, with 15g protein, 119g carbohydrates, and 42g fat. It is an excellent source of vitamin C (48% of the Daily Value), iron (34% of the Daily Value), and protein (31% of the Daily Value). Note that it is relatively high in sodium, at 2195mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 1 pound of fresh spinach, which should be cooked and drained well before mixing it with the other ingredients. Be sure to chop it finely to ensure even distribution in the pie.
What can I substitute for Feta cheese?
If you're looking for a substitute for Feta cheese, crumbled goat cheese or ricotta can work well, though the flavor will change slightly. For a dairy-free option, consider using cashew cheese or tofu blended with lemon juice for a similar texture.
How do I prevent the strudel leaves from drying out?
To prevent the strudel leaves from drying out while you work, keep them covered with a damp kitchen towel. This will help maintain moisture and make them easier to handle. Working quickly is key, as the leaves can dry out rapidly when exposed to air.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).