Stuffed pepper

Greek Spinach Pie

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Greek Spinach Pie Recipe


1 lb. phyllo dough sheets,
4 large eggs,
1/2 lb. crumbled feta cheese,
1/2 lb. fresh spinach,
5 oz. butter,
1/4 cup whole milk,
1/2 tsp. salt.


Bring 1 litre of water to a boil and drop the spinach in it for a few seconds to wilt it. Strain and wash the spinach with cold water to stop the cooking process and prevent it from changing colour. In a mixing bowl combine the feta cheese, spinach, milk, salt and eggs and stir well. Lay 1 phillo sheet on your kitchen table, melt the butter and brush some over the phillo. Cover the first sheet with another one and brush it with the melted butter too. Spread 5 tablespoons of the spinach mix all over the phillo sheets and fold them in a rectangle. Repeat until you run out of phillo and stuffing. Leave just a little stuffing in the bowl, add to it 1 oz. of milk and brush it over the pies as an egg wash. Grease a baking sheet with a little butter and arrange the spinach pies on it. Bake in a preheated oven at 400 F for about 15 minutes or until the spinach pies are golden and crispy on the outside.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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