SPINACH AND FETA PIE - SPANAKOPITA!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder, while tofu is economical.

Remove frozen spinach and frozen phyllo dough from the freezer the night before and place them in the fridge.

Bring the spinach and phyllo dough out onto the counter about an hour before starting the recipe.

Trim away the roots and ends of two bunches of green onions, then cut them down the middle and finely chop them.

In a large skillet over medium-high heat, add a quarter cup of extra virgin olive oil and wait until it shimmers.

Add the chopped green onions to the skillet and stir frequently until softened.

Press the spinach through a sieve to remove excess liquid, or use a dish towel to squeeze it dry.

Once the spinach is dry, add it to the skillet with the onions and cook, stirring often, until the pan goes dry.

Remove the pan from heat and add 400 grams of crumbled feta cheese, stirring to combine.

Let the onion, spinach, and feta mixture cool completely.

In a large bowl, crack in eight eggs and add one bunch of roughly chopped fresh dill, whisking together until combined.

Return to the stove and ensure the oven rack is in the middle position, then preheat the oven to 350 degrees Fahrenheit.

Lightly brush the bottom of a 9 by 14 baking dish with olive oil using a pastry brush.

Add the first piece of phyllo dough to the dish, tuck in the edges, and brush it lightly with olive oil.

Repeat layering and brushing with oil until you have eight pieces of phyllo in the dish.

Add the cooled onion, spinach, and feta mixture to the eggs and dill, stirring until well combined.

Pour the filling mixture on top of the phyllo dough base and spread it out evenly.

Complete the assembly by adding the remaining phyllo sheets one at a time, brushing each lightly with olive oil, being neat and tidy with the top layer.

Transfer the dish to the oven and bake for exactly one hour.

Once done, the top should be gloriously golden. Allow the pie to settle for about 30 minutes before cutting into it.

Cut the pie into 24 perfect squares, noting how the phyllo dough shatters as you cut.

Serve the spinach and feta pie as a snack or with soup or salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens