Spinach Pie
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven. To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.
Source
Everyday Food, May 2005Get More
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Ingredients
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1/2 cup plus 2 tablespoons olive oil
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4 medium onions, chopped
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6 garlic cloves, minced
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Coarse salt and ground pepper
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6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
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1 pound feta cheese, crumbled
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1/2 cup grated Parmesan cheese
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1/2 cup plain dried breadcrumbs
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2 teaspoons dried dill
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8 large eggs, lightly beaten
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8 ounces frozen phyllo sheets, thawed and thinly sliced
Directions
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Step 1
Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
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Step 2
Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
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Step 3
Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
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Step 4
Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
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Step 5
Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
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Step 6
Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
Reviews (12)
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P.S. The fresh spinach (3 x 454g) was just wilted down on medium heat, not boiled in water, then wrung out again when cool and chopped. It was a much nicer colour and flavour than the frozen spinach I used previously.
The phyllo sheets do not need to be separated: just cut the roll across in ribbons, place in a bowl to tease apart and sprinkle with oil. Loved the pictures in the original "Everyday Food" article. This is one of my favourite recipes, have made it a few times. Thank you Martha.
Served this at book club last night - a great hit. This time I used three 454 g/16 oz boxes of fresh baby spinach, cooked by wilting down and wringing out all the water. The day before I cooked the spinach and onions and grated the parmesan and left refrigerated overnight. It was easy to then combine all the ingredients and assemble the pie. I added 1/2 tsp red pepper flakes, some nutmeg, and left out the salt. The phyllo did need the oil, and it took 50 mins to cook at 375 and time to rest.
One of my favorite recipes to bring anywhere. Easy to make (I usually boil the spinach for a minute to defrost quicker) and looks impressive on the table. I usually halve it to make one pie but it's worth it to make two: one to eat today, and one to save for later. Leftovers reheat nicely but even good straight from the refrigerator.
You don't put eggs in a real Greek spinach pie! Ugh!
Forgot to mention..I added some silvered almonds sauteed in a wee bit of butter for a nice crunch with the spinach..
Great recipe. I made half and my vegeratarian friends were drooling..
This is one of my favourite recipes! It does, however, call for way more salt than is really required. Try it cutting out 2 tspns of the salt. I cut it out altogether as the feta cheese is very salty.
This recipe is outstanding. I make it all the time for family parties because even the kids go crazy for it.
Can I use fresh spinach? What is the ratio to frozen spinach? Thanks!
Can I use fresh spinach? What is the ratio to frozen spinach? Thanks!
This is a great recipe. The phyllo ribbons make it look fancy and complicated, but it is easy and delicious! Great presentation and great taste.
This was very simple. I assembled this a week ahead of time and put in the freezer. This one was a big hit at our Chrismas party. Several people wanted the recipe but of course I told them it was an old family recipe and I couldn't give it out.....lol.