Best 8 Spinach And Feta Phyllo Pie Recipes

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Spinach and feta phyllo pie is a classic Greek dish that is enjoyed by people all over the world. It is a versatile dish that can be served as an appetizer, main course, or side dish. The combination of spinach and feta cheese gives the pie a delicious and savory flavor. The phyllo dough adds a crispy and flaky texture. With its vibrant green color and golden crust, spinach and feta phyllo pie makes for an attractive addition to any dining table.

Here are our top 8 tried and tested recipes!

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

QUICK & EASY SPINACH AND FETA PHYLLO PIE



Quick & Easy Spinach and Feta Phyllo Pie image

I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.

Provided by Vino Girl

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 (10 ounce) packages frozen chopped spinach, thawed,drained and squeezed dry
3 -4 green onions, chopped
4 eggs, lightly beaten
1/2 cup nonfat cottage cheese
4 ounces feta cheese, crumbled or chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dried dill
10 sheets phyllo dough, thawed
butter-flavored cooking spray

Steps:

  • Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
  • In a medium bowl, stir together everything except the phyllo.
  • Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
  • Spray with cooking spray.
  • Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
  • Spoon spinach mixture on top of the prepared phyllo in the pan.
  • Spray and layer remaining 5 sheets just the same as you did before.
  • Roll edges of dough to form a rim.
  • Spray the top.
  • Bake for 35-45 minutes or until golden brown.
  • Let stand 5-15 minutes before cutting and serving.

Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE



Spanakopita: Greek Spinach Pie With Feta Cheese image

A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that can be an appetizer, side dish, or meal.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish     Lunch     Entree

Time 1h10m

Yield 16

Number Of Ingredients 16

For the Filling:
2 1/2 pounds fresh spinach (chopped, or frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green part)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound feta cheese (crumbled)
4 large eggs (lightly beaten)
1/2 pound ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
1 pound phyllo pastry sheets

Steps:

  • Gather the ingredients.
  • Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
  • Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
  • Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
  • Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
  • In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
  • Add the cooled spinach mixture and mix until combined.
  • Gather the ingredients.
  • Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
  • Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
  • Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
  • Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
  • Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
  • Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
  • Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
  • Bake until the pie turns a deep golden brown, 20 to 25 minutes.
  • Let cool for a few minutes and then slice, serve, and enjoy.

Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g

SPINACH AND THREE CHEESE PHYLLO PIE



Spinach and Three Cheese Phyllo Pie image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray or butter, for the baking dish
1/2 cup pine nuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon olive oil
2 yellow onions, diced
2 garlic cloves, minced
Three 20-ounce bags frozen chopped spinach, thawed and squeezed of excess water
4 extra-large eggs, lightly beaten
2 cups crumbled feta cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
Pinch nutmeg
8 sheets frozen phyllo dough, thawed
3 tablespoon unsalted butter, melted
2 teaspoons za'atar (if you can't find za'atar, use sesame seeds)

Steps:

  • For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
  • In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
  • In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
  • For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

SPINACH PHYLLO PIE



Spinach Phyllo Pie image

Serve this savory Greek pastry as part of an appetizer table at a gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 8

2 tablespoons olive oil, plus more for brushing
1 medium onion, finely chopped
3 large garlic cloves, minced
2 packages (20 ounces each) baby spinach
1 cup crumbled feta (4 ounces)
1/4 cup golden raisins, chopped
Coarse salt and ground pepper
20 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches

Steps:

  • In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
  • Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
  • Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
  • Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.

Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g

SPINACH & CHICKEN PHYLLO PIE



Spinach & Chicken Phyllo Pie image

For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. -Katie Ferrier Gage, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground chicken
1 large onion, chopped
1 teaspoon pepper
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 large eggs, lightly beaten
3 cups crumbled feta cheese
20 sheets phyllo dough (14x9-inch size)
Cooking spray

Steps:

  • Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

Nutrition Facts : Calories 442 calories, Fat 23g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 921mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 35g protein.

PHYLLO DOUGH SPINACH PIE



Phyllo Dough Spinach Pie image

Yum, Yum, Yum this is a flaky, cheesy, delicious spinach pie layered between sheets of buttery fillo. This recipe is from the Fillo Factory Fillo Dough Box.

Provided by Howiesar

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

16 sheets phyllo dough
10 ounces frozen chopped spinach, thawed
12 ounces low fat cottage cheese
8 ounces light cream cheese
4 ounces crumbled feta cheese
1/2 teaspoon dried dill weed
2 scallions (green onions)
1 medium sized onion
2 tablespoons vegetable oil
1/2 cup butter or 1/2 cup margarine
1 large egg
1/2 teaspoon black pepper

Steps:

  • Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
  • Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
  • Drain spinach and squeeze dry.
  • Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
  • Melt butter.
  • Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
  • Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
  • Spread spinach and cheese mixture evenly over the fillo in the baking pan.
  • Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
  • Thoroughly butter the top layer, especially the edges.
  • Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
  • Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.

SPINACH AND FETA PHYLLO ROLL



Spinach and Feta Phyllo Roll image

It's official: You CAN improve upon a classic. We reinvented crisp, cheesy Greek spanakopita in this easy-to-serve, rolled-up version.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

1 Tbsp. oil
1/2 cup finely chopped onions
2 cloves garlic, minced
2 pkg. (5 oz. each) baby spinach leaves, divided
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
10 sheets frozen phyllo dough, thawed, cut crosswise in half
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
  • Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
  • Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
  • Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
  • Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
  • Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach.
  • Wilt the spinach thoroughly: Wilting the spinach removes excess moisture, which prevents the pie from becoming soggy.
  • Use high-quality feta cheese: Feta cheese is the star of this dish, so it's important to use a good quality cheese.
  • Layer the pie correctly: The order of the layers is important for the pie to bake evenly. The bottom layer should be the phyllo dough, then the spinach mixture, the feta cheese, and finally the top layer of phyllo dough.
  • Brush the phyllo dough with melted butter: This helps to create a golden brown crust.
  • Bake the pie at a high temperature: This helps to puff up the phyllo dough and create a crispy crust.

Conclusion:

Spinach and feta phyllo pie is a delicious and easy-to-make dish that is perfect for any occasion. With its flaky crust, creamy filling, and tangy feta cheese, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and impressive dish to serve, give spinach and feta phyllo pie a try. You won't be disappointed!

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