Spinach and Feta Pie – a delicious recipe with phyllo pastry, spinach, olive oil, onion, dill, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the pastry to fit the size or your baking dish, (I use a 9 inch regular Pyrex pie plate or a 9 x 9 inch square pan), then keep it covered with a damp cloth.
2
Prepare the spinach.
3
Heat the oil and saute the onion for 5 minutes until soft.
4
Add the spinach and stir for 5 minutes over a medium heat then increase the heat to evaporate any moisture.
5
Leave to cool then mix in the dill, eggs, cheese, salt and pepper.
6
Brush the baking dish with melted butter.
7
Brush 8 layers of pastry with butter and lay them in the bottom of the dish.
8
Spread with the filling, then cover with the remaining pastry, brushing each one with melted butter and scoring the top into diamond shapes.
9
Sprinkle with water and bake in a preheated oven at 325F for 40 minutes until crisp and golden.
10
Leave to stand for 10 minutes, then cut into wedges and serve with crisp lettuce leaves.
425
kcal
Calories
36
g
Fat
8
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces phyllo pastry, 1 lb spinach, 2 tablespoons olive oil, 1 onion, finely chopped, and more.
Yes, Spinach and Feta 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
