Peta (Spinach Pie)


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This was given to me over 30 years ago by a Greek neighbour. She devised it when she first came from Greece and could not find Feta Cheese or Filo Dough. I have made it many times and people who do not normally like Spinach rave over it. It is an easy recipe and freezes very well.

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  • Batter:
  • 1 1/2 C. of Bisquik
  • 1 egg
  • 1 C. of Milk, added a bit at a time to make a soft runny dough
  • Filling:
  • 1 bag or more fresh spinach, chopped fine
  • 1 bunch green onions, chopped fine
  • 8 oz. cottage cheese (or equavalent amounts of feta or tofu)
  • Salt and pepper to taste
  • 1 egg
  • 1/4 C. oil
  • A handful of raw rice
  • Garlic (if you like to taste)
  • Spices: Oregano, (Mint if you serve it with Lamb)

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Pour 1/2 batter into bottom of a greased casserole. Layer filling over the top. Pour rest of batter over filling, covering complete top of filling. Bake at 350 degreesĀ for 1 1/2 hours. Top should be nicely browned. Let rest 10 minutes before serving. I use a food processor to chop the Spinach and Onions.

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