posted in Greek Recipes

Greek Spinach Pie

Here’s a dinner recipe that I absolutely LOVE:  Greek Spinach Pie

Greek Spinach Pie Recipe from RecipeGirl.com

I’ve always, always been drawn to Greek food of every kind.  I love lemon.  I love spinach.  I love feta cheese.  I love dill.  And I adore lamb!  So if you were taking me on a hot date and you took me to a Greek restaurant, I guess you could say I’d be pretty happy.  (I’m married though… so that hot date would have to be with my hot husband).  This Greek Spinach Pie recipe is a homemade version of the traditional spanakopita with a couple of twists.  This version utilizes three cheeses:  feta, ricotta and jack.  There is dill.  There is sauteed onion.  This pie makes a great dinner item (my family loves it so I’m going to call it family-friendly!)  It’s especially awesome served with Greek Lemon Chicken Orzo Soup!

Greek Spinach Pie Recipe

It’s made layered with phyllo, melted butter and the spinach- cheese filling.  Before you bake it, you score the pastry with a knife so the baked squares will be easy to cut out of the pan for serving.

Greek Spinach Pie Recipe - RecipeGirl.com

The baked pie pieces are delicious!  The filling is tender and cheesy and wonderful, and it’s layered with crispy, golden phyllo.  It’s a neat twist on the classic Greek spinach pie.  I hope you like it as much as I do!

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 50 minutes

Greek Spinach Pie

Everyone in my family loves this Spinach Pie!  And leftovers are wonderful too!

Ingredients:

PHYLLO PASTRY TOPPING:

  • 6 sheets phyllo pastry (about 17x13-inches each), defrosted if frozen 4 tablespoons unsalted butter, melted

FILLING:

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • Two 10-ounce packages frozen, chopped spinach, defrosted
  • 2 cups ricotta cheese
  • 8 ounces feta cheese, crumbled
  • 8 ounces jack cheese, grated
  • 2 large eggs
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
  2. In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
  3. Squeeze the liquid out of the thawed spinach.
  4. In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
  5. 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.

Tips:

*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.
SOURCE: RecipeGirl.com (adapted from Real Food)

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27 Responses to “Greek Spinach Pie”

  1. postedApr 9, 2015 7:49 AM

    Greek food is my favorite international food. I worked for a year at the BEST Greek restaurant in Portland and ate Greek food daily. It was so awesome!
    I LOVE spanakopita. It is one of my favorites and I sometimes make it. My youngest doesn’t like it so we don’t make it often.
    This recipe looks great

  2. postedApr 9, 2015 1:21 PM

    Being Greek, I grew up with my grandfather’s leg of lamb, my aunt’s spanakopita — I was so lucky.  Good Greek restaurants are few and far between, so I’m trying to make Greek food more often at home.  Spanakopita is one of my favorites, and I loved how you made a pie out of without so many layers of phyllo.  Delicious!

  3. postedApr 9, 2015 3:06 PM

    Ohhhhh I can’t wait to try this Lori!! Absolutely lovely!

  4. postedApr 9, 2015 8:33 PM

    Sounds amazing! This has all my favorite flavors.

  5. postedApr 10, 2015 4:26 AM

    I so enjoy Greek foods! This recipe looks like it is what I enjoyed at our favorite Greek Restaurant. Thank you for sharing. 

  6. postedApr 10, 2015 6:06 AM
    Jesica

    My family is so picky about foods without meat. Can you suggest a tasty protein to add in?

    Thank you!

    • April 13th, 2015 @ 7:32 PM

      You can serve this as a side dish, and then make some chicken as the main dish!

  7. postedApr 10, 2015 6:13 AM

    YUUUMMM!! I love all the flavours going on here — this would be the perfect recipe to feed a crowd 🙂

  8. postedApr 10, 2015 8:49 AM
    Liz

    Thank you for the nice recipe.

  9. postedApr 10, 2015 9:35 AM

    Greek food is one of my favorite too! The crust looks so yummy, crispy, and golden!

  10. postedApr 11, 2015 4:09 AM

    Love spanakopita and this one looks great, especially with the triple cheeses!

  11. postedApr 11, 2015 5:01 AM

    This looks so so delicious!! Now I am craving this!

  12. postedApr 12, 2015 8:07 PM

    Lori,

    this looks delicious. I love all the ingredients.

    Annamaria

  13. postedApr 24, 2015 8:59 AM

    Lori, this looks so good!! I have to make this for Curtis soon!

  14. postedNov 25, 2015 2:17 PM
    Kat

    can I make it a day before and then just bake it the next day?

    • November 26th, 2015 @ 6:01 AM

      I wouldn’t think so. The filo will not hold up well.

  15. postedMar 24, 2016 1:36 PM
    Louise Mellwig

    Can I used puff pastry instead of phylo?

    • April 11th, 2016 @ 4:22 AM

      No, it will not work— must use Phyllo!

  16. postedApr 18, 2016 5:35 PM
    larry

    I found your recipe and gave a try. I liked all ingredients and it was so good. Delicious! Awesome!. Thanks for your great recipe. I served with a lamb patti-Larry

  17. postedMay 25, 2016 4:11 AM
    Bobbi

    Hi, this looks delicious. I found your recipe on Pinterest while looking for recipes that use fresh spinach. I bought a huge bag of spinach to make soup and I’m now determined to find ways to use the rest of the bag. Do you think fresh spinach would work in this recipe?  If so, how much and would I need to cook it first?  Thank you!

    • May 31st, 2016 @ 8:01 PM

      Fresh spinach will yield a lot of moisture. I’m not sure it would work the same.

  18. postedMay 26, 2016 10:08 AM
    Maria

    Hi!! From Greece!! You’re recipe is spot on with the exception of the Jack cheese 😉
    we don’t get it here and not far a lack of searching believe me. I use olive oil to brush the phyllo. Butter is usually used when making sweets with phyllo (baklava). And alot more olive oil in the filling. 

    • May 26th, 2016 @ 12:06 PM

      great to hear- thank you!

  19. postedMay 26, 2016 10:11 AM
    Maria

    Oh! And if you have scallions chop about 4 into the filling too!

  20. postedOct 3, 2016 10:47 AM
    Penny Noel

    It may be too late to ask a question, but here goes anyway. 🙂 I want to make sure I’m reading the recipe correctly. There is no phyllo on the bottom – just in the middle and on the top, right? thank you.

    • October 12th, 2016 @ 9:21 PM

      Yes, no phyllo on the bottom.

  21. postedDec 3, 2016 7:26 PM
    Brodus

    OMG!….I think I’m in love….haven’t determined if it’s with you or the pie….But this pie is amazing. I, being a garlic junkie, needed to add a bit of fresh garlic and a touch of cinnamon and lemon juice, which I find usually brightens up most Mediterranean dishes, although I didn’t even notice the lemon in there. I also was thinking a bottom crust of filo would be nice, but would most likely be soggy w/o baking/crusting it up first. (too much trouble). Great recipe…keep up the good work.

    P.S. Get my tabbouleh from a little Mediterranean store here in Grand Rapids, MI. and have been trying to replicate it for years, getting it in the hood, but not quite as good as theirs. Your recipe is even closer to where I got….Good stuff. Bright, fresh, and terribly delish. Good job. I’ll use your recipe from now on.
    Thx.

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