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Spinach and Cheese Pie

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“This combines two of my favorite cusines for a great meatless meal complete with a greek salad and a loaf of crusty bread. Recipe submitted for main dish entree in the RSC 6 contest.”

Ingredients Nutrition


  1. Melt butter with 1/2 cup oil in a small saucepan and set aside.
  2. In a large skillet over medium heat saute mushrooms with garlic in 2 tablespoons olive oil until tender (10 minutes).
  3. Remove from heat and stir in green onions, basil, salt and pepper.
  4. Set aside.
  5. In a large bowl combine spinach, parsley and mushroom/onion mixture.
  6. Squeeze out excess liquid and stir in flour.
  7. In another large bowl mix together water and powdered milk and then beat in eggs with a fork.
  8. Stir in feta, ricotta and 1/4 cup Parmesan cheeses.
  9. Stir to combine Add cheese mixture to vegetable mixture.
  10. Drain any excess liquid from mixture and then season with salt and pepper.
  11. Preheat oven to 375-degrees F.
  12. Butter a 9 x 13-inch pan.
  13. Set aside 8-10 (or about 1/4) phyllo sheets and cover them with plastic wrap and a damp towel.
  14. Keep the remainder of the phyllo pastry covered with plastic wrap and a damp towel while working with pastry so it won't dry out.
  15. Brush each phyllo sheet with butter/oil mixture and stack in pan, brushing each with butter/oil mixture before placing in pan, stacking pastry sheet as evenly as possible.
  16. When all phyllo pastry is stacked in the pan (except for the reserved sheets) spread vegetable/cheese mixture evenly over pastry sheets.
  17. Then with the remaining pastry sheets, brush each with butter/oil mixture and then place over the spinach/vegetable filling.
  18. Brush with remaining butter/oil mixture and then sprinkle with remaining Parmesan cheese.
  19. Make slits in the pastry.
  20. (I placed the pan on a baking sheet before placing it in the oven).
  21. Bake for one hour or until done.
  22. Let sit for ten minutes and then slice into squares, garnishing with parsley sprigs if desired.

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