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Crisp phyllo tops a fresh-tasting spinach-and-feta filling in this savory spinach pie.
Cut into small squares and served at room temperature, this pie makes a terrific hors d'oeuvre.

Prep time:
Cook time:
Servings: 10 servings


Cost per serving $2.24 view details


In a large skillet blanche spinach in a ¼ cup hot water, until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible.
Heat 1 tablespoon of olive oil in a skillet, add leeks and garlic, cook until softened, about 10 minutes.
Stir in drained spinach, salt, pepper and nutmeg, and cook until fragrant, about 1 minute.
Transfer spinach and onion mixture to a food processor; pulse until coarsely chopped.
Cut phyllo sheets to fit a greased baking dish (9x13 inch). Place 1 sheet in dish (keeping remaining sheets covered with a damp towel) and brush lightly with oil. Stack 6 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle half the feta on top.
Add 6 - 7 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and top with feta. Top with remaining phyllo sheets, brushing each with oil. Bake in oven at 200°C until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 179g
Recipe makes 10 servings
Calories 348  
Calories from Fat 173 50%
Total Fat 19.57g 24%
Saturated Fat 6.12g 24%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 632mg 26%
Potassium 441mg 13%
Total Carbs 34.63g 9%
Dietary Fiber 2.9g 10%
Sugars 2.73g 2%
Protein 9.32g 15%
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  • ShaleeDP
    May 13, 2014
    I've heard of this in Master Chef Australia from Chef George, i was wondering how it tasted like. i may give this a try.

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