Greek · Dinner
Spinach and Cheese Pie (High-Protein)
A Greek spanakopita reworked with cottage cheese and an extra egg folded through the spinach-feta filling for a protein boost, layered between crisp butter-brushed phyllo sheets. Baked until deep golden, it delivers savoury dill and nutmeg-scented filling in a shattering pastry shell. Served warm as a stand-alone lunch or light dinner.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
51.3gProtein
36.9gFat
24.8gCarbs
4.9gSugar
5.6gFiber
1687mgSodium
339mgChol
15.8gSat Fat
940mgPotassium
620mgCalcium
5.4mgIron
1.5mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Wilt spinach in a dry skillet over medium heat for 3–4 minutes, stirring until fully collapsed, then press out excess liquid through a sieve.
2
Build
Mix wilted spinach with feta, cottage cheese, egg, scallions, dill, nutmeg, salt and pepper until evenly bound.
3
Prep
Preheat oven to 375°F (190°C), brush a small baking dish with olive oil, then layer three phyllo sheets, brushing each lightly with oil.
4
Bake
Spoon filling onto phyllo, fold edges over to enclose, brush top with oil, and bake at 375°F (190°C) for 30–35 minutes until deep golden brown.
5
Plate
Let pie rest 10 minutes at room temperature until filling sets, transfer to plate, slice to show layers, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g fresh spinach
- 150g150g feta cheese
- 200g200g low-fat cottage cheese
- 22 large eggs
- 100g100g phyllo dough (about 3 sheets)
- 4 tbsp4 tbsp olive oil, for brushing
- 44 scallions
- 4 tbsp4 tbsp fresh dill
- 1/4 tsp1/4 tsp ground nutmeg
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
