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Spinach Pie


2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (4 ounces each) crumbled feta cheese, regular or fat-free
½ cup grated Parmesan cheese
1 egg
2 Tablespoons olive oil
1 teaspoon onion powder
1 teaspoon ground nutmeg
Half of a 16-ounce package phyllo dough
4 Tablespoons butter, melted *

Preheat oven to 375° F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.

In a large bowl, combine the spinach, feta cheese, Parmesan cheese, egg, olive oil, onion powder, and nutmeg; mix well.

Cut the sheets of phyllo dough in half crosswise. Place half of the phyllo dough in the baking dish one sheet at a time, lightly brushing each sheet with butter *. Spread the spinach mixture over the top phyllo sheet, then layer with the remaining phyllo dough, lightly brushing each sheet with butter *. Cut into squares or diamonds, then bake for 25 to 30 minutes, or until golden. Slice through along the cut lines, and serve hot.

Makes 12 servings.

Note: For a pretty finishing touch and added flavor, brush the top with beaten egg and sprinkle with 2 teaspoons sesame seeds or dried dill before baking.

* You can use a light spray of butter-flavored nonstick spray, instead of brushing with melted butter.