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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
13
Yields:
1 Pie
Serves:
6
Advertisement

ingredients

Advertisement

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).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

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

Find More Recipes