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Broccoli-Spinach Pie

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“This is a little different take on the typical spinach pie. This is Jeff Smith's version. I have served this many times and have always gotten compliments. It's pretty easy, for spinach pie. Enjoy!”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Saute the onion and green onions in the oil until golden brown.
  3. Add the broccoli and spinach, and cook for about 5 minutes.
  4. Stir in the cheese, eggs, chives, dill, parsely and black pepper. Remove from heat to cool a bit.
  5. Using a pastry brush, butter a 9" x 10" baking dish and begin layering the first 12 phyllo sheets, brushing each with a little butter as you go.
  6. Drain the excess liquid from the broccoli-spinach mixture and spread it over the 12 layers of phyllo dough.
  7. Cover this with the remaining 12 phyllo sheets, repeating the buttering process as you add each sheet. You made need to melt a little more butter if you run out.
  8. Cut the pie into 10 (or more) pieces, using a very sharp pointed knife.
  9. Bake uncovered for about 1 hour, or until golden brown. You may need to tent this with aluminum foil towards the end of cooking, if the top layer of phyllo is getting too brown.

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