Greek · Lunch
Vegetable Pie
A Greek spanakopita-style vegetable pie layered in crisp phyllo, filled with spinach, leeks, and feta bound with egg, seasoned with dill and lemon zest. Baked until the pastry shatters golden and the filling sets tender.
$4
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
432Calories
15.8gProtein
30.1gFat
24.6gCarbs
3.9gSugar
4.1gFiber
867mgSodium
218mgChol
11.4gSat Fat
680mgPotassium
330mgCalcium
3.8mgIron
0.9mcgVitamin B12
22mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
Preheat oven to 375F and line a baking sheet with parchment. Wash and chop spinach, slice leek and scallion, and chop dill.
2
Sweat
Heat 1 tbsp olive oil over medium heat 4 minutes. Add leek and scallion until soft, then add spinach and dill until wilted.
3
Build
Cool filling 5 minutes, then fold in feta, beaten egg, lemon zest, salt, pepper, and nutmeg until combined.
4
Bake
Brush each phyllo sheet with oil, stack, fill, fold into triangle, and bake seam-side down at 375F for 25 minutes until deep golden.
5
Plate
Transfer pie to plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g fresh spinach
- 3.6 oz100g feta cheese
- 66 sheets phyllo dough (about 1.6 oz/45g total)
- 1/2 cup50g leek
- 2 tbsp2 tbsp fresh dill
- 4 tbsp60ml olive oil, divided
- 22 small eggs
- 22 scallion
- 1 tsp1 tsp lemon zest
- pinch of salt
- pinch of black pepper
- pinch of nutmeg
