Greek Spinach Pie
"Whipping up this savory pie is a cinch when you keep frozen puff pastry on hand. Remember to use a very sharp knife to cut the pastry - if the edges of the dough are pressed together, it won't rise evenly."
photo by Charmie777
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 4 eggs
- 1 (16 ounce) package frozen creamed spinach, thawed
- 8 ounces crumbled feta cheese
- 2⁄3 cup chopped scallion
- 2 teaspoons dried all purpose Greek seasoning
- 1 sheet frozen puff pastry, thawed (which is half of a 17.3-oz. pkg.)
- 1 egg, beaten
directions
- Preheat oven to 425 degrees. Coat 12x8-inch baking dish with cooking spray.
- Beat 4 eggs; stir in spinach, feta, scallions, and seasoning. Transfer to baking dish.
- On lightly floured surface, roll puff pastry sheet into 13x10-inch rectangle. Cut into 3/4-inch-wide strips; brush with the 1 beaten egg. Arrange pastry in lattice over filling. Bake 25 minutes or until golden.
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Reviews
-
This was delicious! The only changes I made was that I used phyllo dough instead of puffed pastry. I also made my own creamed spinach & added a bit of cheddar. I didn't think 4 eggs is quite necessary, so I decreased it to 2.5 (3 total, the half of the 3rd went to glaze the top). The phyllo dough & other changes worked great. This will definitely be a frequent meal in our house! -
This was really good!!!!! I couldn't find the right size creamed spinach, so I used 2 10-ounce packages, and increased to 6 eggs, and added more of the other ingredients. Made for ZWT4. -
i've only had these during thanksgiving/christmas time at my boyfriend's house since his mom makes greek food. i loved these spinach pies and was really excited to try and make them! they came out really good! i liked using creamed spinach and adding cheese to make them even cheesier! my boyfriend loved them as well! i was a little confused with the directions towards the end of the recipe so i ended up using both puff pastry sheets. One on the bottom, added the spinach filling, and then added the puff pastry on top and sealed them together! they came out really good thou! thanks for a great recipe jackie! made for zwt4 -
Another 5-star Recipezaar recipe that lives up to its reputation the very first time around. And that's even without proper spicing - I had to wing that as I can't find all-purpose Greek seasoning in Holland. Everyone scarfed it down. A keeper! -
I made my own creamed spinach for this. It made a lovely meal! Thanks.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
