"Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze." — SnappySpoons
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2 (10 ounce) packages
frozen chopped spinach, thawed and well drained
crumbled feta cheese
shredded mozzarella cheese
grated Parmesan cheese
1 (16 ounce) package
whole wheat phyllo dough
unsalted butter, melted
I am greek and this is the way to make spinach pie. however, sometimes the mix 1-2 eggs with spinach and cheese and it makes a difference. Other times, I saute dried onion and add anise or fennel and I add them to the mixture. Many times i do both,,,, Only reason i dont put 5 stars is because with home made fyllo is superb,,,,
I am also Greek and agree with the previous reviewer that adding eggs makes a difference. I usually dry the spinach by sauteing it slightly with onion and dill. Additionally I use much more feta as it adds a tangy flavor. If you are short on time, you can make the spinach mixture the day before and refrigerate it.
This recipe is delicious and you can make a double-batch and freeze it, and it's just as delicious from the freezer. I followed the Cooks Notes to make a double batch to freeze and it has saved me more than once when I needed a last-minute appetizer. The kiddos love it too!
After years of using recipes on here, I created an account just to review this! These were DELICIOUS. I made them for my sister who just had a baby and froze a batch for myself. They froze well and re-heated great. They were SO moist. The mozzarella cheese is a fantastic addition.
It was my first time working with phyllo dough, so it took a little getting used to, but just follow the package directions. You have to keep the sheets moist that you aren't working with at the moment, but not too moist or they get gummy and unusable.
2 things to note: We cut the sheets of phyllo into 3 strips instead of 4. Found they were too small when we cut it into 4 and difficult to fold. The other thing is this recipe says to use unsalted butter between the sheets, but we didn't have any so we used salted. The phyllo dough package didn't specify so I think you would be fine with either.
DELICIOUS recipe, thanks for sharing!!!
I brushed the phyllo dough with olive oil and stuffed it with cheese and dry oregano leaves , the taste was awesome next time i'll use 3 sheets instead of four. overall very good recipe and will be making it again
Great recipe! I added about 1/4 cup extra feta, a little bit of hot pepper flake and 1/4 tsp of nutmeg. I omitted the salt because feta is already pretty salty. All my non-Greek friends couldn't get enough!! I was afraid they wouldn't like it, but they LOVED them!! Thanks!
I won't add my pic to this one since I didn't follow the directions very well and they turned out ugly ;) Tasted so good though!!! I forgot to take the pastry out of the freezer to thaw...and already had the cheese mix ready to go...so I let it thaw until it was somewhat workable...but it did keep breaking. Anyway...they tasted great but didn't look great....next time I'll defrost the pastry!
AWESOME! The only problem was that it was too salty (I think because the feta is already pretty salty) so next time I won't add much. I went on Youtube to find a good video of how to fold them because it was my first time. After a few tries I got it figured out and they turned out perfectly. Everyone loved them and I'll make them again soon!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 84
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