Spinach Pie (Everyday Food)

"This is so quick and easy to make and tastes like it took a long time to make. I got this recipe from Everyday Foods. The original recipe served 12 and made two pies, so I split the recipe to only make 1 pie."
 
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Ready In:
1hr
Ingredients:
13
Yields:
1 Pie
Serves:
6

ingredients

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directions

  • Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 1 teaspoon salt; cook until garlic is tender, 1 to 2 minutes.
  • Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 1 teaspoon salt, and ½ teaspoon pepper. Fold in eggs until combined.
  • Transfer mixture into a springform pan or a 9 ½-inch deep-dish pie plate; press firmly to flatten.
  • Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/4 cup oil until coated.
  • Lay Phyllo on top of spinach mixture covering the top evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.).
  • Preheat oven to 375°. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

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RECIPE SUBMITTED BY

Grew up in Pennsylvania and move to New Mexico 2 years ago and just moved back to PA.
 
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