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Photo of: Spinach Pie

Spinach Pie

Submitted by: LAURIE816 
This is an easy recipe for spanikopita without the filo dough. 
Photo of: Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Submitted by: SILVERWOLF 
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough. 
Photo of: Spinach Cheese Pie

Spinach Cheese Pie

Submitted by: Julie 
My fiance' absolutely lives for this easy to prepare dish. 
Photo of: Spinach and Cheese Pie

Spinach and Cheese Pie

Submitted by: Diane 
For this lovely and delicious, deep-dish pie, sheets of buttered phyllo dough make the bottom crust. A fabulous ricotta and feta cheese layer is spooned on, followed by another layer of phyllo, a layer of spinach and mushrooms, and a final layer of phyllo. The pie is then baked until golden and served warm. 
Photo of: Spinach Pie

Spinach Pie

Submitted by: Sandy 
This yummy breakfast pie looks like a quiche but only takes minutes to make. 
Photo of: Maria Athans' Spinach Pie

Maria Athans' Spinach Pie

Submitted by: BEACHNUTS 
Greek spinach pie, made with buttery phyllo dough and a rich cheese and spinach filling, bakes up golden brown in the oven.  
Photo of: Spinach Pie with Pancetta

Spinach Pie with Pancetta

Submitted by: Susan D. 
Topped with a golden sheet of puff pastry, this version of spanakopita includes crispy bits of pancetta mixed with feta cheese, spinach, garlic, and red onion. 
Photo of: A Lot More Than Plain Spinach Pie (Greek Batsaria)

A Lot More Than Plain Spinach Pie (Greek Batsaria)

Submitted by: Gracey 
Fresh parsley, dill, spearmint, and leeks flavor this traditional Greek pie. 
Photo of: Spinach and Potato Pie

Spinach and Potato Pie

Submitted by: SFOLLMER 
This filling dish uses spinach, potato, and ricotta cheese, layered with matzo, to create a delicious vegetarian casserole for Passover, or any time of year! Perfect as the main meatless dish at a Seder. 
Photo of: Spinach Pie II

Spinach Pie II

Submitted by: Judy 
This is a double-crusted pie that is filled with a fabulous mixture of saut Eed onions, mushrooms, spinach, ricotta and Parmesan cheeses, and a beaten egg. The savory filling is poured into a prepared crust, topped with another round of pastry and baked until the crust is golden brown. Let it sit for a few minutes before serving. 
 
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