How to Make Spinach and Cheese Phyllo Pie

Spinach and cheese Phyllo Pie | All that's Jas

Delicious vegetarian pie made with flaky phyllo dough, spinach and cheese is a popular Mediterranean dish.

Spinach and Cheese Phyllo Pie

A warm batch of homemade spinach and cheese phyllo pie is just as wonderful as a weeknight supper as it is as an appetizer with a formal dinner.

This dish transforms simple ingredients into something that is absolutely irresistible. Phyllo sheets are brushed with butter, stacked, filled with spinach and cheese mixture then baked. Easy to make, the pie can be baked ahead and reheated just before serving. It makes a great snack too, cold or warm.


If you’re not a fan of spinach or cheese, you can customize the filling to your liking. It won’t be the spinach and cheese phyllo pie but hey, sharing and trying recipes is the best way to experiment and come up with your own creations.

This recipe makes two logs with only half a package of phyllo dough. See the video below for a visual aid.

Use the other pastry half to make a simple egg pie or baklava cheesecake.

If you can remember, I made this dish for a television show Dinner and a Book where I was a guest for the first time. You can tell how nervous I was 🙂

How to Make Spinach and Cheese Phyllo Pie

 

Spinakopita, fillo pastry stuffed with spinach and pie

Ingredients:

  • 20 sheets frozen Phyllo Dough (usually half of the package)
  • 1 lb fresh baby Spinach
  • 1 small Onion, finely chopped
  • ½ cup Feta Cheese, crumbled
  • 1 cup Cottage Cheese
  • 2 Eggs, lightly beaten
  • 2 tablespoons Olive Oil, plus more for brushing (about 1 cup)
  • Salt and Pepper

 

Directions:
    1. In a medium size skillet, heat oil over medium-high heat. Add onion and cook until golden, about 4 minutes. Transfer to a large bowl.
    2. Return skillet to the heat. Cook spinach, tossing, about 1 minute or until wilted. Drain spinach and let cool. Press out excess moisture and then roughly chop. Add spinach, beaten egg, feta, and cottage cheese to the bowl with onion and then season with salt and pepper.
    3. Preheat oven to 350 degrees Fahrenheit.
    4. Unroll one package of phyllo. Separate in half (about ten sheets each) and keep covered to prevent drying. Note: do not cover with a damp towel as advised in many recipes because the sheets are thin and delicate and will quickly turn into a mush. Cover them with foil, clear plastic wrap or dry towel. Work quickly to assemble.
    5. Place one sheet on a work surface. Brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down the middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Place the log, seam side down on a parchment lined baking sheet.
    6. Repeat with remaining phyllo and filling.
    7. Using a small sharp knife, make 8-9 diagonal cuts on top of logs. Bake until deep golden brown 35-40 minutes.
    8. Cut into slices along slashes. Serve warm or at room temperature.

 

 layering the fillo sheets and adding spinach and cheese filling
The filo logs stuffed with spinach and cheese are ready for baking
A piece of delicious, vegetarian phyllo pie with spinach and cheese
Spinach and Cheese Phyllo Pie

Spinach and Cheese Phyllo Pie

Delicious homemade phyllo pie with spinach and cheese. This vegetarian dish transforms simple ingredients into something that is absolutely irresistible.

Ingredients

  • 20 sheets frozen Phyllo Dough (usually half of the package)
  • 1 lb fresh baby Spinach
  • 1 small Onion, finely chopped
  • ½ cup Feta Cheese, crumbled
  • 1 cup Cottage Cheese
  • 2 Eggs, lightly beaten
  • 2 tablespoons Olive Oil, plus more for brushing (about 1 cup)
  • Salt and Pepper

Directions

In a medium size skillet, heat oil over medium-high heat. Add onion and cook until golden, about 4 minutes. Transfer to a large bowl.

Return skillet to the heat. Cook spinach, tossing, about 1 minute or until wilted. Drain spinach and let cool. Press out excess moisture and then roughly chop. Add spinach, beaten egg, feta, and cottage cheese to the bowl with onion and then season with salt and pepper.

Preheat oven to 350 degrees Fahrenheit.

Unroll one package of phyllo. Separate in half (about ten sheets each) and keep covered to prevent drying. Note: do not cover with a damp towel as advised in many recipes because the sheets are thin and delicate and will quickly turn into a mush. Cover them with foil, clear plastic wrap or dry towel. Work quickly to assemble.

Place one sheet on a work surface. Brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down the middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Place the log, seam side down on a parchment lined baking sheet.

Repeat with remaining phyllo and filling.

Using a small sharp knife, make 8-9 diagonal cuts on top of logs. Bake until deep golden brown 35-40 minutes.

Cut into slices along slashes. Serve warm or at room temperature.

https://all-thats-jas.com/2013/06/spinach-and-cheese-phyllo-pie.html

Pin it: How to Make Spinach and Cheese Pie

A warm batch of homemade spinach and cheese phyllo pie is just as wonderful as a weeknight supper as it is as an appetizer with a formal dinner. Flaky stuffed fillo pastry sheets are absolutely delicious.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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11 Comment

  1. Reply
    Beverly
    August 16, 2017 at 10:03 pm

    We love spinach pies. Not sure why I don’t make them more often. Yours look so yummy I can take a bite.
    Thanks for sharing your wonderful posts at Over The Moon Party.
    See you next week.
    Hugs,
    Bev
    Beverly recently posted…Wonderful Wednesday Blog HopMy Profile

    1. Reply
      Jas
      August 17, 2017 at 1:52 pm

      There’s so much food waiting for its turn, it’s easy to overlook some. 🙂

  2. Reply
    Miz Helen
    August 4, 2017 at 4:09 pm

    I just love this classic recipe, great for so many occasions. Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
    Miz Helen
    Miz Helen recently posted…Full Plate Thursday 8-3-17 #339My Profile

    1. Reply
      Jas
      August 4, 2017 at 7:35 pm

      Thank you, Miz Helen! Have a wonderful weekend!

  3. […] grocery store, usually right next to the pie crusts. What to do with the second roll of phyllo? Make spinach and cheese pie, which I made on the air for the Dinner and a Book TV show, or baklava. Both taste […]

  4. […] feta salad stacks (omit bacon!) butternut squash kale lasagna sweet potato goat cheese quiche spinach and cheese phyllo pie sour cream potato gratin asparagus cheese tart (use any swiss cheese like gruyere) cream of […]

  5. Reply
    Tash
    August 28, 2015 at 9:40 pm

    Yum!! I just made this for lunch and it’s delicious!

    1. Reply
      allthatsjas
      August 29, 2015 at 4:00 pm

      YAY, I’m so happy you like it! 😀 Thanks for trying out my recipe and for stopping in. Hope you have a grand weekend!!!

  6. […] of you reading this perhaps might not know! My good friend Jas from All That’s Jas‘ Spinach and Cheese Pie caught my eye right away! Growing up around old world Greek families, this was “a must […]

  7. Reply
    bakingwithsibella.com
    June 7, 2013 at 2:10 pm

    Looks wonderful and so yummy! 🙂

    1. Reply
      Jas
      June 10, 2013 at 2:07 am

      HVALA SIBELLA! A variation of our traditional pita 🙂

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