Greek Spinach Pie
A savory Greek spinach pie featuring layers of flaky filo pastry filled with spinach, feta, cottage cheese, and eggs, perfect for brunch, lunch, or light dinner.
Ingredients
Instructions
- Cook the frozen chopped spinach until thawed and drain well, pressing out excess moisture.
- Finely chop the green onions.
- In a bowl, combine the cooked spinach and green onions.
- Add the crumbled feta cheese, cottage cheese, and eggs to the spinach mixture.
- Beat the eggs well after adding each one to incorporate thoroughly.
- Season the mixture with salt and pepper to taste.
- Butter a 9 x 13-inch baking dish.
- Line the dish with several sheets of buttered filo pastry, overlapping as needed.
- Spread the spinach mixture evenly over the filo layers.
- Cover the filling with 5 or 6 more sheets of buttered filo pastry.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, until golden brown.
Tips & Substitutions
For a crispier crust, be sure to layer the filo pastry with ample melted butter, and don't skip the overlapping step to prevent tearing. If you can't find feta cheese, a tangy goat cheese makes a suitable substitute. You can also add herbs like dill or parsley for extra flavor. This recipe can be made vegetarian-friendly by ensuring the cottage cheese is rennet-free.
Serving Suggestions
Serve warm, sliced into squares, as a delightful appetizer or main dish. It pairs beautifully with a simple Greek salad or a side of tzatziki for a refreshing contrast. This Greek Spinach Pie is perfect for gatherings and can be enjoyed warm or at room temperature, making it versatile for picnics or potlucks.
Storage & Reheating
Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator, where they will keep for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, helping to restore the crispiness of the filo.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Spinach Pie contains roughly 290 calories, with 11g protein, 35g carbohydrates, and 12g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1264mg per serving (55% 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 2-3 pounds. Simply wash, chop, and sauté it until wilted, then drain and press out excess moisture before mixing it with the other ingredients.
How can I make this dish gluten-free?
To make a gluten-free version, substitute the filo pastry with gluten-free pastry sheets or use a gluten-free crust made from almond flour or crushed gluten-free crackers. Ensure all other ingredients are also gluten-free.
Can I prepare this pie ahead of time?
Absolutely! You can assemble the pie a day in advance and store it in the refrigerator before baking. Just be sure to cover it well with plastic wrap to prevent the filo from drying out. Bake it just before serving for the best texture.
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).