Broccoli-Spinach Pie Recipe

Name: Broccoli-Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen broccoli, thawed and squeezed; 10 ounces frozen whole spinach leaves, thawed; 1 onion, peeled and chopped; 2 green onions, chopped fine; 2 tablespoons olive oil; 8 ounces feta cheese; 2 eggs, beaten; 2 tablespoons fresh chives, chopped; 2 tablespoons fresh dill, chopped; 1/2 cup parsley, chopped; fresh ground black pepper, to taste; 24 phyllo pastry sheets; 1/2 cup melted butter (more may be needed)

Servings: persons

10 ounces frozen broccoli, thawed and squeezed
10 ounces frozen whole spinach leaves, thawed
1 onion, peeled and chopped
2 green onions, chopped fine
2 tablespoons olive oil
8 ounces feta cheese
2 eggs, beaten
2 tablespoons fresh chives, chopped
2 tablespoons fresh dill, chopped
1/2 cup parsley, chopped
fresh ground black pepper, to taste
24 phyllo pastry sheets
1/2 cup melted butter (more may be needed)

1
["Preheat oven to 350 degrees F.", "Saute the onion and green onions in the oil until golden brown.", "Add the broccoli and spinach, and cook for about 5 minutes.", "Stir in the cheese, eggs, chives, dill, parsely and black pepper. Remove from heat to cool a bit.", "Using a pastry brush, butter a 9"" x 10"" baking dish and begin layering the first 12 phyllo sheets, brushing each with a little butter as you go.", "Drain the excess liquid from the broccoli-spinach mixture and spread it over the 12 layers of phyllo dough.", "Cover this with the remaining 12 phyllo sheets, repeating the buttering process as you add each sheet. You made need to melt a little more butter if you run out.", "Cut the pie into 10 (or more) pieces, using a very sharp pointed knife.", "Bake uncovered for about 1 hour, or until golden brown. You may need to tent this with aluminum foil towards the end of cooking, if the top layer of phyllo is getting too brown."]

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 ounces frozen broccoli, thawed and squeezed, 10 ounces frozen whole spinach leaves, thawed, 1 onion, peeled and chopped, 2 green onions, chopped fine, and more.

Yes, Broccoli-Spinach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Broccoli-Spinach Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions