Homemade Spinach Pie

Homemade Spinach Pie


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We can't get enough of this Greek spinach pie that's healthy and delicious. Cut the pie up to smaller sizes if you want to serve it as an appetizer.

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Serving Size / Yield

8 servings


  • 2 lb. feta cheese, crumbled
  • 2 bunches leeks, chopped
  • 2 bunches fresh dill, chopped
  • 2 bunches scallions, chopped
  • 4 sticks butter
  • 2 boxes phyllo dough
  • 4 boxes chopped frozen spinach, thawed
  • 6 eggs
  • 4 (16-oz.) cream cheese

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Preheat oven at 350 degrees F. Add one stick butter and melt in a sautepan. Add scallions and leeks then let simmer on low until leeks and scallions become soft. Add dill and let simmer 4 to 5 minutes. Squeeze as much liquid from spinach as possible, add to leek mixture, stir together and then let it cool. Mix cream cheese, feta cheese and eggs then mix together until well blended. Add cooled spinach mixture to cheese mixture and mix well.

Using a pastry brush, brush melted butter on the bottom and sides of a baking dish. Place one sheet of phyllo dough in pan and brush with butter. Repeat with five more pieces of dough. Add spinach mixture and spread out in pan, then continue layering until all dough and filling are used. Cut dough in three sections. Cook 1 1/12 or until phyllo has a nice brown color. Let stand five minutes, then cut and serve.

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