Spinach Pie

Serving size:


    • 1 T
    • olive oil
    • 1⁄2 t
    • nutmeg
    • 1 t
    • black pepper, or to taste
    • 2 t
    • salt, or to taste
    • 1⁄4 lb
    • butter, melted
    • 1 pk
    • phyllo (filo) dough, defrosted if frozen
    • 1 lb
    • feta cheese, crumbled
    • 3 clv
    • garlic, minced
    • 2
    • medium yellow onions, chopped to about 1/2-inch
    • 2 lb
    • fresh spinach, rinsed and chopped
30 minutes
Ready in
30 minutes


An impressive dish for guests.


Sauté onions and garlic in olive oil until onion has softened. Add spinach and cook until the spinach is just wilted. Drain mixture thoroughly (this is very important). Add feta and spices, mix and set aside to cool. In a greased baking pan, layer phyllo dough, overlapping sheets in the middle of the pan. Brush on melted butter and cover with 1/6 of the spinach mixture. Repeat this process until you have a 6-layered pie. Coat the top with a final layer of butter. Bake covered at 350º for 20 minutes, uncover, and bake an additional 5-10 minutes or until browned.