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½ cup olive oil plus 2 tablespoons
4 medium onions, chopped
6 garlic cloves, minced
Coarse salt and ground pepper
6 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 pound feta cheese, crumbled
½ cup grated Parmesan cheese
½ cup plain dried breadcrumbs
2 teaspoons dried dill
8 large eggs, lightly beaten
8 ounces frozen phyllo sheets, thawed and thinly sliced
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Spinach Pie |
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Serves 12 | Prep time: 25 minutes | Total time: 1 hour 45 minutes |
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This Greek-style dish can be assembled and then frozen for up to three months. When you’re ready to bake, it can go straight from the freezer into the oven.
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and ½ teaspoon pepper. Fold in eggs until combined.
- Divide mixture evenly between two 9-inch springform pans or two 9 ½-inch deep-dish pie plates; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining ½ cup oil until coated.
- Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
- Preheat oven to 375°. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
Note: To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.
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