Greek · Dinner
Baked Spinach and Cheese Pie (High-Protein)
Individual Greek spanakopita-style bake layering wilted spinach, cottage cheese, feta and eggs between crisp phyllo sheets. Baked until golden and set, finished with lemon zest, oregano and black pepper, served warm as a savory single-portion pie.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
593Calories
50.8gProtein
37.3gFat
22.1gCarbs
4.2gSugar
5.3gFiber
1524mgSodium
525mgChol
16.2gSat Fat
920mgPotassium
615mgCalcium
5.6mgIron
2mcgVitamin B12
20mgVitamin C
vegetarian
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Preheat oven to 375°F (190°C). Wash spinach, chop scallions and dill, lightly oil a 5–6 inch baking dish.
2
Heat
Warm 1 tbsp olive oil in a skillet over medium heat. Add scallions, sauté 2 minutes until softened. Add spinach, sauté 3–4 minutes until wilted and excess liquid evaporates. Cool 5 minutes.
3
Fold
Squeeze excess moisture from spinach. Whisk together spinach, 2 eggs, cottage cheese, feta, dill, nutmeg, oregano, lemon zest, salt and pepper.
4
Build
Brush three phyllo sheets lightly with olive oil, layer in dish with edges overhanging, pour in filling, fold phyllo edges over top.
5
Heat
Bake at 375°F (190°C) for 30–35 minutes until phyllo is deep golden brown and filling is set with no center wobble. Rest 10 minutes.
6
Plate
Slide pie onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g fresh spinach
- 150g150g feta cheese
- 150g150g full-fat cottage cheese
- 44 large eggs
- 90g90g phyllo dough (6 sheets)
- 2 tbsp2 tbsp olive oil, plus extra for brushing phyllo
- 44 scallions
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp ground nutmeg
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp lemon zest
- salt and black pepper to taste
