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Greek Spinach and Feta Pie

Greek Spinach and Feta Pie

Greek Spinach and Feta Pie


Makes 6 servings


1/3 cup butter, melted
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 container (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
3/4 teaspoon finely grated lemon peel
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 package (16 ounces) frozen phyllo dough, thawed


  1. Preheat oven to 350°F. Brush 13X9-inch baking dish lightly with butter.
  2. Beat eggs in medium bowl. Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg. Set aside.
  3. Unwrap phyllo dough; remove 8 sheets. Cut dough in half crosswise forming 16 rectangles about 13X8-1/2 inches. Cover dough with damp cloth or plastic wrap to keep moist while assembling pie. Reserve remaining dough for another use.
  4. Place 1 piece of dough in prepared dish; brush top lightly with butter. Layer with another piece of dough and brush lightly with butter. Continue layering with 6 pieces of dough, brushing each lightly with butter. Spoon spinach mixture evenly over dough.
  5. Top spinach mixture with piece of dough; brush lightly with butter. Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.
  6. Bake, uncovered, 35 to 40 minutes or until golden brown.

Cook's Nook

Serve with a Greek vegetable salad made of cucumbers, tomatoes and red onions on a bed of romaine lettuce drizzled with red wine vinegar salad dressing.

Nutritional Information

Sodium 795 mg
Protein 20 g
Fiber <1 g
Carbohydrate 45 g
Cholesterol 151 mg
Total Fat 30 g
Calories 525

Dietary Exchange

Fat 4-1/2
Meat 2
Vegetable 1
Starch 2-1/2

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