Recipe by Bea Gassman
"Greek spinach pie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (10 ounce) packages
frozen chopped spinach, thawed and drained
1 1/2 cups
finely chopped onion
feta cheese, crumbled
1 1/4 cups
shredded Swiss cheese
grated Parmesan cheese
chopped fresh parsley
1 (16 ounce) package
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!
A delicious meal, well worth the time taken to prepare this monster. Very good for a large dinner party.
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.
Excellent recipe, I substituted premade pie crusts for the phyllo dough. It was easier, and it tasted great still. Thanks Bea!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 310
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Watch how to make this top-rated Greek spinach pie.
Meet Jeanette, and learn the story of her family recipe for spanakopita.
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.