Skip to content


Your cart is empty

Spinach Pie

print this page

If Spinach pie is not a hearty enough meal for your family, try adding a side of chicken or also simmered white beans. If feta cheese is not a family favorite try using queso fresco cheese. 

I was able to make two spinach pies from this recipe. 


  • 3 cups chopped yellow onions (2 onions)
  • 2 Tablespoons Koroneiki Extra Virgin Olive Oil 
  • 2 teaspoons kosher salt 
  • 1 1/2 teaspoons freshly ground black pepper 
  • 3 (10 oz) packages frozen chopped spinach(defrosted) or fresh spinach 
  • 6 extra - large eggs, beaten
  • 2 teaspoons nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • 3 Tablespoons plain dry breadcrumbs
  • 1/2 pound feta cheese, cut into cubes or another cheese if you feel inspired
  • 1/2 cup pine nuts (optional)
  • 1/4 pound salted butter, melted
  • 6 sheets phyllo dough, defrosted


Preheat oven to 375 degrees. 

In a medium saute pan on medium heat, saute onions with the olive oil until translucent and slightly browned. Add the salt and pepper and allow it to cool slightly. 

Squeeze out and discard the liquid from the spinach. Put the spinach into a bowl and mix in all of the ingredients except the butter. 

Butter a non-stick, ovenproof skillet/saute pan and line it with 6 stacked sheets of phyllo,brushing each one with melted butter and let the edge run over the pan. Pour the spinach mixture into the pan with the dough and fold the sides up over the spinach. You can add another sheet or 2 to make a pie top if your sides do not come over. Add more butter to the top. I had to make 2 pies because I had too much filling. 

Bake for 1 hour,until the top is golden brown and the filling is set. Remove from the oven and allow it to cool,slightly. Serve at room temperature.