My Big Fat Greek Spinach Pie Recipe

Name: My Big Fat Greek Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 2 (10 ounce) packages fresh spinach; 1/2 cup water (for steaming spinach); 12 ounces feta cheese, crumbled; 3/4 cup whole strained Greek yogurt; 1/2 cup drained marinated artichoke hearts, chopped; 1/2 cup green onion, thinly sliced; 1/4 cup fresh mint leaves, minced; 2 tablespoons chopped fresh dill; 1 tablespoon fresh garlic clove, minced; 1 teaspoon fresh lemon zest, finely grated; 1 1/2 tablespoons lemon juice, freshly squeezed; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon fine sea salt; 1/2 teaspoon sugar; 2 large eggs, beaten; PASTRY; 1/2 lb thawed phyllo pastry dough (use 14-inch x 9-inch); 1/2 cup unsalted butter, melted; 3/4 cup parmesan cheese, finely grated

Servings: persons

FILLING
2 (10 ounce) packages fresh spinach
1/2 cup water (for steaming spinach)
12 ounces feta cheese, crumbled
3/4 cup whole strained Greek yogurt
1/2 cup drained marinated artichoke hearts, chopped
1/2 cup green onion, thinly sliced
1/4 cup fresh mint leaves, minced
2 tablespoons chopped fresh dill
1 tablespoon fresh garlic clove, minced
1 teaspoon fresh lemon zest, finely grated
1 1/2 tablespoons lemon juice, freshly squeezed
1 teaspoon freshly grated nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fine sea salt
1/2 teaspoon sugar
2 large eggs, beaten
PASTRY
1/2 lb thawed phyllo pastry dough (use 14-inch x 9-inch)
1/2 cup unsalted butter, melted
3/4 cup parmesan cheese, finely grated

1
THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425u00b0F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly.
2
RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink.
3
TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
4
LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
5
SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
6
COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet.
7
PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
8
BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
9
LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving.
10
SERVE and enjoy!

775

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: FILLING, 2 (10 ounce) packages fresh spinach, 1/2 cup water (for steaming spinach), 12 ounces feta cheese, crumbled, and more.

Yes, My Big Fat Greek 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!

My Big Fat Greek Spinach Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions