Egg-Free Spinach Pie (That Actually Holds)

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“This pie is great for anyone with egg allergies. The buckwheat can also be replaced with an equal amount of cooked brown rice, or millet. The dill in this recipe gives it an exceptional flavour.”
READY IN:
1hr 25mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water to a boil and add buckwheat, simmer for 20 minutes.
  2. Defrost spinach and drain well.
  3. Put spinach and dill in a food processor until well mixed.
  4. Add feta, pepper, lemon juice, and oil and mix.
  5. Add cooked buckwheat, mix again.
  6. Sauté onion and garlic in butter and oil until slightly browned; add garlic salt.
  7. Add to spinach mixture; mix.
  8. Brush sheets of phyllo dough with oil.
  9. Place 3 sheets into an 8-12 inch pan.
  10. Fill with spinach mixture.
  11. Place last sheet on top, brush with oil slightly.
  12. Cover with tin foil, bake for 35 minutes at 375°F.
  13. Take foil off, continue baking until browned, 5-10 minutes.

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