© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.


February 27, 2019


One of my favourite ways to eat spinach is in this simplistic open faced pie.  Every ingredient in this spinach pie plays an integral part.  A good quality briny feta plays well with the sweet and savoury sundried tomatoes and the crispy phyllo is the perfect flaky base for the substantial green centre. This spinach pie is wholesome and  hearty enough to enjoy as an beautiful vegetarian entree. 


Note: Every 5 ingredient recipe considers butter, oil, salt and pepper freebie ingredients.  


Freebies: 3 tbsp melted butter, 1 tsp 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


Preheat oven to 350F

  1. Brush an 8x11 Pyrex baking dish liberally with butter.Brush the first sheet of phyllo with butter and lay it in the baking dish. The phyllo pastry should hang over all sides of the dish. Repeat with the remaining 6 sheets of phyllo.

  2. Place the thawed spinach into a fine meshed sieve and use your hands to squeeze out as much liquid as possible. 

  3. Mix the spinach, pepper, feta, eggs and sundried tomatoes together well, breaking up the spinach as you go.

  4.  Add the spinach mixture to the phyllo lined pan. Pat the spinach mixture evenly over the bottom of the phyllo. 

  5. 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.

  6. Place spinach pie on the middle rack of the oven and cook for 15min. Rotate dish and cook for another 15min until the crust is golden brown. Allow the pie to rest for 10min then serve.

For a printable version of the recipe click here.


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