Greek Spinach Pita
A flavorful Greek spinach pie featuring layers of crispy fillo pastry filled with seasoned spinach, cheeses, and herbs, perfect for sharing at family dinners or special occasions.
Ingredients
- 1 lb fresh spinach, chopped coarsely ⓘ
- 1/2 lb Feta cheese, crumbled ⓘ
- 1/2 lb small curd cottage cheese ⓘ
- 1 bunch green onions, chopped ⓘ
- 1 Tbsp uncooked rice ⓘ
- 1/4 cup cooking oil ⓘ
- 1/2 cup fresh chopped parsley ⓘ
- 1 1/2 sticks butter or oleo, melted ⓘ
- 1/8 tsp dried or fresh dill ⓘ
- 1/4 cup Parmesan cheese ⓘ
- 4 eggs, beaten ⓘ
- 1/2 lb fillo pastry leaves, cut in half to fit pan ⓘ
Instructions
- Wash and drain spinach; remove excess moisture with a towel. Combine spinach with cheeses, eggs, onions, parsley, dill weed, oil, and rice.
- Arrange 8 to 10 fillo sheets in a 9 x 13-inch pan. Brush each sheet with melted oleo.
- Pour in the spinach mixture and spread evenly throughout the pan.
- Cover with 8 to 10 fillo sheets and brush the top with melted butter.
- Mark desired pieces by cutting through the top layers of fillo with a sharp knife.
- Bake in a 350°F oven for 1 to 1 ¼ hours or until golden brown. (Pyrex pans may bake faster.)
Tips & Substitutions
For a lighter version, you can substitute half of the butter with Greek yogurt or use olive oil in place of cooking oil. If you're short on time, pre-packaged spinach can be used instead of fresh. You can also experiment with different cheeses like ricotta or mozzarella for a unique twist. To prevent the fillo from drying out, keep it covered with a damp towel while you work.
Serving Suggestions
This Greek Spinach Pita is delightful served warm and pairs beautifully with Nan'S Roasted Potatoes or a fresh side salad like Betsy'S Pasta Salad. For a complete meal, consider serving it with a dollop of tzatziki and some grilled vegetables. It also makes for a fantastic appetizer at gatherings.
Storage & Reheating
To store leftovers, let the Greek Spinach Pita cool completely, then cover tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. For reheating, place in a preheated oven at 350°F for about 15-20 minutes until heated through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Spinach Pita contains roughly 768 calories, with 22g protein, 66g carbohydrates, and 51g fat. It is an excellent source of vitamin C (101% of the Daily Value), iron (86% of the Daily Value), and dietary fiber (61% of the Daily Value). Note that it is relatively high in sodium, at 669mg per serving (29% 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 freeze the Greek Spinach Pita?
Yes, you can freeze the Greek Spinach Pita before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil. When ready to bake, you can cook it directly from frozen, just add extra baking time. If baked, let it cool completely before freezing, and reheat in the oven to maintain crispiness.
What can I substitute for the fillo pastry?
If you don't have fillo pastry, you can use puff pastry as a substitute, though the texture will be different. Alternatively, a simple homemade pie crust could work, though it won't provide the same flaky layers. For a gluten-free option, look for gluten-free pastry alternatives or use a crust made from ground nuts or gluten-free flour.
How do I know when the Greek Spinach Pita is done baking?
The Greek Spinach Pita is done when it is golden brown on top and the filling is set. You can check by inserting a knife into the center; it should come out clean. Keep an eye on the edges, as they may brown faster. If you're using a glass Pyrex pan, it may bake faster than metal, so adjust your time accordingly.
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).