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“"Ready, Set, Cook!" Hidden Valley Contest Entry. This is a tasty twist on a Greek Spinach Pie.”
1hr 30mins

Ingredients Nutrition


  1. If using frozen spinach, place thawed product in a collander and press out liquid.
  2. If using fresh spinach, trim any large stems and wash leaves in cold water; cook spinach, covered, over medium heat until wilted (water clinging to leaves is sufficient for wilting), then place in collander and press out moisture.
  3. In a medium bowl, lightly beat eggs; stir in lemon juice, yogurt, ranch seasoning, mozzarella, Parmesan, and feta.
  4. Preheat oven to 350 degrees F; brush 9x13-inch baking dish with olive oil.
  5. Place about 7 sheets of phyllo dough in the bottom of the pan, brushing lightly with oil every other one, or so.
  6. Spread half the spinach mixture in pan; place 7 more sheets of phyllo, brushing with oil as before.
  7. Spread remaining spinach mixture, then phyllo, again brushing with oil every other sheet.
  8. If desired, use a fork to score the top crust where you will be cutting the pie, to make cutting easier and neater.
  9. Bake until golden brown, about 45 minutes to an hour.

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