This Greek Spinach Pie takes crispy phyllo pastry and fills it with spinach and feta cheese for the perfect pie that everyone will love!
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GET THE RECIPE
In a large pot, heat your olive oil on medium heat for around 30 seconds. Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
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Once the onions have softened, add the green onions, dill, parsley, mint, & Better Than Bouillon bases. Cook for around 2 minutes or until herbs have wilted considerably.
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Next, add the spinach, and stir until wilted. Once the spinach is ready, remove from the heat and let it cool 5 minutes before stirring in the feta. Let this mixture cool for another 15 minutes or so.
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Then, stir in the whisked egg until fully combined.Once the spinach + feta mixture has cooled, if there is excess moisture or liquid in the pot use a paper towel to soak it up. Preheat the oven to 350F.
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Keep the defrosted phyllo pastry under a slightly damp towel to avoid the pastry drying out while assembling the pie. Melt the butter and then brush the base and the sides of the springform pan with melted butter.
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Layer a sheet of phyllo on the bottom of the pan and then brush with butter. Make 11 more layers, brushing with butter each time, rotating pan slightly each time. Continue for a total of 12 layers on the bottom of the pan.
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Place the filling into the pan, pressing down firmly and smoothing out the top. Use a knife to trim the phyllo that is above the edge of the pan. Fold the edges in towards the center of the pie and then brush around the edge with the remaining butter.
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Place on a baking sheet and bake for 45-60 minutes, until it’s golden brown. Set aside to cool for at least 45-60 minutes before cutting and serving.
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