Quick and Easy Spinach Pie

Sure, I love a traditional spinach pie in its flaky filo dough package, but who has the time time to make them?  Sure I could find a spare afternoon here or there, but lets be honest.  It won’t happen often.  That’s why I love this quick and easy spinach pie recipe, off of the Martha Stewart website.

Its basically just a spinach quiche with a crunchy filo dough topping.  It only takes an hour to make and is sooo delicious.  Plus, I was able to continue with operation freezer clean-up, by substituting two bags of frozen swiss chard for half of the spinach!  Good deal.  You can click the link above for the full recipe, but I am going to repost it here with a few alterations.  She gives the recipe enough for two pies, one which you can freeze (which I have done before and recommend), however, here is the halved recipe for just one pie.

Spinach Pie
prep time: 20-30 minutes, bake time: 30 minutes, serves up 8-10

  • 1 large onion chopped
  • 2-3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 3 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
  • 1/2 pound feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup plain dried breadcrumbs
  • 1 tbs fresh grated lemon zest
  • 1 tsp dried dill or 1 Tbs fresh dill
  • 5 large eggs, lightly beaten
  • 4 ounces frozen phyllo sheets, thawed and thinly sliced

Preheat oven to 375 degrees.

Prepare filling: Defrost spinach and squeeze out excess juice.  Chop onions and garlic.  Saute in about 1 Tbs olive oil over medium heat until translucent.  Transfer onions and garlic to a large bowl, mix with spinach, feta, parmesan, bread crumbs, lemon zest, dill and 1 tsp of salt. Mix and season with pepper to taste.  Add eggs and fold into mixutre.

Prepare pie: Pack filling into a 9″ spring form pan.  Thinly slice filo dough.  In a bowl, coat with olive oil until all pieces are lightly covered.  For one pie, you will only use maybe up to a quarter of a box of filo.  You can freeze the rest for another purpose.  Place the filo topping over pie until it is completely covered.

Bake Pie:  30 minutes in oven at 375 degrees.

Serve warm.  Here’s my slice garnished with lemon zest and with an accompanying cup of Avgolemono soup.  Yum!

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