Spinach pie

By Andrea Buckett
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  • 3 tablespoon melted butter
  • 1 teaspoon freshly ground pepper
  • 7 sheets phyllo pastry
  • 600g frozen spinach, thawed and drained well
  • 1 cup crumbled feta cheese
  • 2 eggs
  • ½ cup chopped sundried tomatoes packed in oil, drained


  1. Preheat oven to 350F
  2. Brush an 8x11 Pyrex baking dish liberally with butter.
  3. Brush the first sheet of phyllo with butter and lay it in the baking dish.  The phyllo pastry should be hanging over all sides of the dish.  Repeat with the remaining 6 sheets of phyllo.
  4. Place the thawed spinach into a fine meshed sieve and use your hands to squeeze out as much liquid as possible. Use a fork to break the spinach apart slightly.
  5. Mix the spinach, feta, eggs and sundried tomatoes together well. Add the spinach mixture to the phyllo lined pan and distribute the mixture evenly over the bottom of the pan.
  6. Roll the edges of the phyllo toward the dish, creating a rolled crust around the entire perimeter of the pie. Brush the crust with remaining butter.
  7. Place in the middle rack of the oven and cook for 15 minutes.  Rotate dish and cook for another 15 minutes until the crust is golden brown.



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