Rating: 4.7 stars
50 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Greek spinach pie.

Recipe Summary test

prep:
1 hr 10 mins
cook:
40 mins
total:
1 hr 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.

  • In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.

  • Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.

  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts

496 calories; protein 17.2g; carbohydrates 31.1g; fat 34.5g; cholesterol 125.2mg; sodium 816mg. Full Nutrition
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Reviews (50)

Most helpful positive review

Rating: 5 stars
10/10/2006
I can't believe it was so-o-o-o good. I, too, followed another reviewer's suggestions and used a 9x9 casserole dish, two packages of spinach and no cinnamon. Be sure you use a casserole deep enough because it can start out fairly high. I used olive oil instead of butter to brush the phyllo layers, and added some fresh garlic when I sauted the onions. Another step saver -- I thawed and drained the frozen spinach, then added it directly to the softened onions/garlic without steaming first. I can't wait to make this again! Read More
(45)

Most helpful critical review

Rating: 3 stars
10/08/2003
A delicious meal well worth the time taken to prepare this monster. Very good for a large dinner party. Read More
(7)
50 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/10/2006
I can't believe it was so-o-o-o good. I, too, followed another reviewer's suggestions and used a 9x9 casserole dish, two packages of spinach and no cinnamon. Be sure you use a casserole deep enough because it can start out fairly high. I used olive oil instead of butter to brush the phyllo layers, and added some fresh garlic when I sauted the onions. Another step saver -- I thawed and drained the frozen spinach, then added it directly to the softened onions/garlic without steaming first. I can't wait to make this again! Read More
(45)
Rating: 5 stars
11/17/2008
Here's what I learned from making this dish: I wanted to cut the saturated fat (a cup is A LOT of grease!); I did this by mixing 1/4 each melted butter and olive oil. Also added about 1 scant tsp. nutmeg (the traditional Greek seasoning for this dish). I never use eggs in mine as they make the mixture too wet and the lovely phyllo gets soggy as a consequence. Nothing worse than soggy phyllo! I also only used half the phyllo and 2 10 oz. frozen packs spinach for the same reason. Kept the parm and swiss cheese and that was a really nice touch. I used only half the package of phyllo and baked in a 9 x 13 Pyrex dish until golden. Make sure you roll the edges and butter them (it makes a nice pizza-like crust). I serve this with a large Greek salad and on special occasions get to serve it with the homemade baklava that my next door neighbor Georgia -- who is Greek -- brings by during the holidays. Good times. Read More
(32)
Rating: 5 stars
10/08/2003
Excellent recipe, I substituted premade pie crusts for the phyllo dough. It was easier, and it tasted great still. Thanks Bea! Read More
(20)
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Rating: 5 stars
04/09/2007
This was very good! Added 2 cloves of garlic 1/2c chopped parsley 1/2c ricotta nutmeg instead of cinnamon and garlic-herb feta. Squeezed the spinach very dry and even the left-overs where not soggy. Will definitely make again. Thanks for sharing! Read More
(14)
Rating: 5 stars
06/02/2007
Fantastic! I halved the recipe and used a 9x9 baking dish. I did'nt steam the spinach but just drained and it's still great.I use 2 pieces of phyllo stuck together per phyllo layer and then butter them. They don't tear nearly as much and I cant tell the difference in texture or taste. Enjoy! Read More
(13)
Rating: 5 stars
08/02/2010
I usually bake half the batch and freeze the other half to bake later. These are even great cold (perfect for lunches on the go school lunches etc). This recipe is easy to tweak if you don't have all of the ingredients. Read More
(10)
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Rating: 4 stars
10/08/2003
This was a really nice addition to a greek themed dinner I prepared for my family on Christmas Eve. I made the pie on Sunday night and cooked it through and it refridgerated successfully and I warmed it in the oven Tuesday night and served. The phyllo dough was tough to deal with but worth the effort. I served it with pastitsio tzatziki dip and pita and a greek salad all of which you can find recipes for. What a good meal! Read More
(9)
Rating: 5 stars
05/12/2008
WONDERFUL!! The finished product was so good my mother claimed it was better than her favorite Greek restaraunt's recipe. I did not add cinnamon and only had dried basil leaves on hand but it was easy to make & even good re-heated in the oven. Read More
(9)
Rating: 4 stars
04/13/2004
This was really delicious. I only used two packages of spinach however the same amount of cheeses. I used a 9X9 casserole dish and was able to get away with eight sheets of phyllo. I nixed the cinnamon and added garlic and onion powders and some crisp bacon. The family loved this Bea and thanks! Read More
(8)
Rating: 3 stars
10/08/2003
A delicious meal well worth the time taken to prepare this monster. Very good for a large dinner party. Read More
(7)