Spinach Pie Recipe
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5.0
9 reviews
Excellent
Spinach Pie Recipe
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Spinach mixes with feta cheese, cream cheese, and cottage cheese and then is layered amongst crispy layers of phyllo dough for the most decadent Spinach Pie Recipe you’ve ever tasted. This dish is creamy, decadent, and oh so delicious!
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Ingredients
- 3 (12 oz) boxes frozen and chopped spinach thawed and squeezed completely dry
- 1 (8 oz) block cream cheese softened
- 2 eggs
- 1 ½ lbs feta cheese crumbled
- 1 lb cottage cheese
- 1 teaspoon dried dill
- salt and pepper to taste
- 20 heets (one box) phyllo dough thawed according to package instructions
- 1 cup (2 sticks) unsalted butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- I leave my 3 (12 oz) boxes of frozen spinach in a strainer overnight to allow it to thaw and drain out as much water as possible. Then place about ⅕ of the spinach in a clean dish towel at a time, twist it, and ring out all of the excess water. Do this until the spinach is completely dry. Place the dry spinach in a bowl and repeat the process until all of the spinach is done. This step is very important because if you don’t dry out the spinach, your pie will be very soggy.
- In a medium bowl, use an electric mixer to combine the 8 oz cream cheese and 2 eggs.
- Then, use a wooden spoon to mix the spinach, 1 ½ pounds of feta cheese, and 1 pound of cottage cheese. Add 1 tablespoon dill, and salt and pepper to taste, and mix again.
- Melt 1 cup of butter. Use a pastry brush to brush the bottom and sides of a 9x13 pan with melted butter. Lay a sheet of phyllo dough down in the pan. Brush with butter, then lay down another sheet. Continue layering phyllo dough and butter for a total of 10 layers.
- Spread spinach and cheese mixture on top of the 10th layer of phyllo dough. Spread it until it lays flat in the pan.
- Repeat the butter and phyllo dough layers for another 10 layers on top of the spinach mixture. Brush the top layer of phyllo dough with butter and tuck any phyllo dough hanging over the edge of the pan back into the pan.
- Use a knife to score the top of the spinach pie with the squares you will cut out later (don't cut all the way through).
- Bake for 45 minutes in the oven or until crispy and golden brown. Allow it to cook for a few minutes before cutting. Cut into squares and serve. Enjoy!
Notes
- Recipe for educational or personal use only.
- Full fat or reduced fat are both fine. The higher fat content in your cream cheese, the creamier this recipe will be. I use full fat.
- Frozen spinach which has been thawed and wrung out.
- I use already crumbled feta, but you can also cut up and crumble a block yourself if you’d prefer
- Use regular cottage cheese
- Put the box in the refrigerator the night before making your Spinach Pie Recipe so that the dough is properly thawed.
- You can add scallions, mint, other types of cheeses (I’ve seen
- ricotta
- used sometimes), etc to customize your Spinach Pie Recipe.
- While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This will keep the dough from drying out and cracking while assembling.
- Phyllo dough rips
- very easily, so be careful when working with it. But also, don’t worry if you rip one or two pieces. Simply discard the bad pieces and use a fresh sheet instead.
- When heating up your Spinach pie leftovers, do so in the oven. It will keep the top crispy as opposed to making it soggy in the microwave.
- Cream Cheese: Full fat or reduced fat are both fine. The higher fat content in your cream cheese, the creamier this recipe will be. I use full fat.
- Spinach: Frozen spinach which has been thawed and wrung out.
- Feta Cheese: I use already crumbled feta, but you can also cut up and crumble a block yourself if you’d prefer
- Cottage Cheese: Use regular cottage cheese
- Phyllo Dough: Put the box in the refrigerator the night before making your Spinach Pie Recipe so that the dough is properly thawed.
- You can add scallions, mint, other types of cheeses (I’ve seen ricotta used sometimes), etc to customize your Spinach Pie Recipe.
- While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This will keep the dough from drying out and cracking while assembling.
- Phyllo dough rips very easily, so be careful when working with it. But also, don’t worry if you rip one or two pieces. Simply discard the bad pieces and use a fresh sheet instead.
- When heating up your Spinach pie leftovers, do so in the oven. It will keep the top crispy as opposed to making it soggy in the microwave.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
20g
(7%)
Protein
16g
(32%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
848mg
(35%)
Potassium
349mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
8829IU
(177%)
Vitamin C
4mg
(4%)
Calcium
362mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 848mg | 35% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 8829IU | 177% |
| Vitamin C | 4mg | 4% |
| Calcium | 362mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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