Greek · Dinner
Baked Spinach and Cheese Pie
Baked spanakopita-style pie layered with wilted spinach, feta, and egg between sheets of butter-brushed phyllo, seasoned with dill, scallion, and nutmeg. Baked until the pastry turns crisp and golden and the filling sets, served warm as a savoury slice.
$4
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
486Calories
19.4gProtein
34.8gFat
25.2gCarbs
3.3gSugar
4.2gFiber
1189mgSodium
251mgChol
15.9gSat Fat
685mgPotassium
413mgCalcium
4.3mgIron
0.9mcgVitamin B12
14.2mgVitamin C
vegetarian
high-fiber
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Preheat the oven to 375°F (190°C) and lightly brush a small baking dish with olive oil.
2
Heat
Warm 1 tbsp olive oil in a skillet over medium heat, add scallion and spinach, cook 3–4 minutes until wilted and liquid releases, then drain well.
3
Mix
Stir crumbled feta, dill, beaten egg, nutmeg, salt, and pepper into the cooled spinach until evenly combined.
4
Bake
Layer phyllo sheets in the prepared dish, brushing each with melted butter, then spoon filling onto center, fold edges up to enclose, and bake at 375°F (190°C) for 30–35 minutes until deep golden brown and firm.
5
Plate
Transfer the pie to a plate and serve warm, cut into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g fresh spinach
- 4.2 oz120g feta cheese
- 5 oz70g, about 4 sheets from a 1 lb package phyllo pastry
- 2 tbsp2 tbsp fresh dill
- 22 scallion
- 3 tbsp3 tbsp olive oil, divided
- 2 tbsp28g butter, melted
- 22 small eggs, beaten
- 1/4 tsp1/4 tsp ground nutmeg
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
