Description
Crisp layers of phyllo filled with spinach, feta, dill, parsley, and mint. This Greek spinach pie makes 12 squares and works well for lunch, a side dish, or a party table.
Ingredients
Units
Scale
- 16 ounces (454 g) frozen chopped spinach, thawed and squeezed very dry; or about 2 pounds (900 g) fresh spinach, trimmed, wilted, cooled, squeezed, and chopped
- 2 tablespoons olive oil, for cooking the onion
- 1 small onion or 4 scallions, finely chopped
- 10 ounces (280 g) feta cheese, drained and crumbled
- 3 large eggs, beaten
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- Salt, only if needed
- 1 package (16 ounces / 454 g) thin phyllo dough, thawed according to the package directions
- 3/4–1 cup (180-240 ml) extra virgin olive oil, for brushing the pan and pastry, as needed
Instructions
- Prepare the spinach. Squeeze the thawed spinach firmly in a clean kitchen towel. Loosen it and squeeze again until very little liquid comes out. If using fresh spinach, wilt it in batches, cool, squeeze, and chop.
- Cook the onion. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion or scallions and cook for about 5 minutes, until soft. Let cool.
- Mix the filling. Combine the spinach, cooled onion, feta, dill, parsley, mint, nutmeg, and pepper. Taste and add salt only if needed. Stir in the beaten eggs after tasting.
- Prepare the oven and pan. Heat the oven to 350°F (175°C), with a rack in the lower third. Lightly brush a 9×13-inch pan with some of the brushing oil.
- Prepare the phyllo. Unroll the thawed sheets. Keep the stack covered with plastic wrap and a slightly damp towel while working. Divide the sheets into two roughly equal portions. Trim oversized sheets to fit the pan, using offcuts to patch inside layers.
- Build the base. Lay a phyllo sheet in the pan and brush lightly with olive oil. Continue with the first half of the sheets, brushing each layer. A little overhang around the sides is fine.
- Fill and cover. Spread the spinach mixture evenly over the base. Layer the remaining phyllo over it, brushing each sheet. Tuck or fold in the edges and brush the top and border. Use enough oil to coat the sheets lightly, without leaving puddles.
- Score the top. Cut the upper layers into 12 squares without cutting through the bottom crust. Flick a few drops of water over the top with damp fingertips.
- Bake. Bake for 45–55 minutes, until deeply golden and crisp and the filling is set. Cover loosely with foil if the top browns before the pie is ready.
- Rest and serve. Rest uncovered for 15–20 minutes. Cut through the scored lines and bottom crust, then serve.
Notes
- Thawing: Follow the phyllo package instructions. An overnight refrigerator thaw usually works well; some brands also need time at room temperature before opening.
- Sheet size: Brands contain different sheet sizes and counts. Use roughly half the package below the filling and half above, trimming large sheets as needed.
- Butter option: Replace the brushing oil with the same volume of melted butter if preferred. Keep the 2 tablespoons olive oil used for the onion.
- Salt: Feta varies in saltiness. Taste the spinach-and-cheese mixture before adding the raw eggs.
- Make ahead: Cover the assembled pie and refrigerate for up to 24 hours. A chilled pie may need extra baking time.
- Freeze unbaked: Assemble in a freezer-to-oven-safe metal or foil pan, wrap, and freeze for up to 2 months. Unwrap and bake from frozen, allowing roughly 15–25 extra minutes or until cooked through.
- Leftovers: Refrigerate within 2 hours and keep for 3–4 days. Reheat uncovered in the oven until hot throughout.
- Scaling: For a double batch, use two 9×13-inch pans so the filling depth stays the same.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main dish
- Cuisine: Greek
Nutrition
- Calories: 280
- Fat: 19g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g