Spinach Pies

Feta, flaky, fabulous. This savory, buttery “pie” is great as an appetizer or bread alternative. Fun to make, but be sure to have a lot of room in your prep area. Best tip? Work fast.

Spinach Pies

2 lbs baby spinach, chopped 
1/2 lb unsalted butter, melted
1 bunch green onions, chopped.
1/4 tsp. ground nutmeg
Salt and freshly ground black pepper to taste
1/2 lb. feta cheese, crumbled
2 eggs, lightly beaten
1/2 lb. ricotta or cottage cheese
1 lb. phyllo pastry sheets


If you aren’t using pre-washed spinach, be sure to wash the spinach well and dry.

In a large mixing bowl, combine  feta, eggs, and ricotta cheese. Add spinach and green onions. Stir well and sprinkle with nutmeg.


Working with phyllo is tricky. Different brands come in different sizes. I usually like to make triangles, but the last package I used had finished size that made triangles awkward. Open the package and spread the stack of phyllo on a baking sheet. Brush the top sheet with butter.  Add a large spoonful of spinach mixture and fold into triangles or squares. Repeat with each sheet.

Lay out pies on baking sheets as you prepare them. When a baking sheet is full, bake in a preheated 350 degree oven until the pie turns a deep golden brown, about 20 minutes.



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