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  Sliced green onion with tops 1⁄2 Cup (8 tbs)
  Dried dill weed 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Beaten eggs 2
  Cream-style cottage cheese 1 Cup (16 tbs)
  Crumbled feta cheese 2 Ounce (1/2 Cup)
  Baking powder 1⁄4 Teaspoon
  Phyllo dough sheets 2 (16 X 16-Inch Each)
  Butter 2 Tablespoon, melted

In skillet cook onion and dill in hot oil till onion is tender.
Squeeze excess water from spinach; add to skillet.
Cook till heated through; keep warm.
In large saucepan melt the 1/4 cup butter; blend in flour and salt.
Stir in milk all at once.
Cook and stir till thickened and bubbly; cook and stir 1 minute more.
Stir half the hot sauce mixture into eggs; return to saucepan.
Stir in cheeses, spinach mixture, and baking powder.
Set aside.
Brush half of one sheet of fillo dough with some of the melted butter; fold in half.
Butter half of this dough rectangle and fold again, forming an 8-inch square.
Place in greased 8x8x2-inch baking pan.
Pour in spinach mixture.
Repeat buttering and folding remaining fillo dough.
Place atop spinach mixture; tuck in edges.
Bake, uncovered, at 325° till mixture is set and top is browned, 35 to 40 minutes.
Let stand 10 minutes.

Recipe Summary

Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1781 Calories from Fat 1163

% Daily Value*

Total Fat 131 g202.3%

Saturated Fat 71.1 g355.4%

Trans Fat 0.4 g

Cholesterol 729.9 mg243.3%

Sodium 3208.4 mg133.7%

Total Carbohydrates 92 g30.7%

Dietary Fiber 10.9 g43.6%

Sugars 32.1 g

Protein 73 g145.3%

Vitamin A 672.6% Vitamin C 194.1%

Calcium 137% Iron 89.3%

*Based on a 2000 Calorie diet

Greek Spinach Pie Recipe