Greek Spinach Pie with Pine Nuts and Feta Cheese

Even during a busy workweek, you can enjoy authentic Greek flavors. Just use shortcuts and choose dishes that are quick to prepare. Our suggestion is a spinach pie that you can make using store-bought phyllo dough.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 5 pieces Dough, wonton

  • 5 spoon Oil, olive

  • 500 g Spinach, raw

  • 100 g Cheese, feta

  • 30 g Pine nuts

  • 2 piece Egg, fresh

  • 1 pinch Spices, pepper, black

Steps

  1. Clean the spinach leaves, wash them, and dry them. Heat 1 tablespoon of olive oil in a large pan. Add the spinach leaves and quickly sauté them until they wilt and soften. Remove the pan from the heat and let the spinach leaves cool.

  2. Crumble the feta cheese into a bowl with your hands. Roughly chop the spinach leaves and add them to the bowl. Add the toasted pine nuts and eggs, then gently but thoroughly mix all the ingredients with a spoon. Season the filling with pepper, and add a little salt if needed.

  3. Grease a round baking dish (22 cm in diameter) with oil. Place a sheet of phyllo dough in the dish and gently press it against the bottom and sides of the dish with your fingers. Let the excess dough hang over the edge of the dish. Brush the dough with oil and place a second sheet of phyllo dough on top. Repeat the process once more. Then, spread the filling evenly over the dough and smooth the top. Cover the filling with two more sheets of phyllo dough, making sure to brush each sheet with oil. Fold the top two sheets of dough inward and tuck the bottom sheets over the top dough.

  4. Drizzle the dough with olive oil and prick the pie in several places with a fork. Bake it in a preheated oven for 20 to 30 minutes, until the top of the dough turns golden brown.

Nutrition Information (Per 100g)

  • Calories: 186.67 kcal
  • Fat: 9.78 g
    • Saturated Fat: 2.37 g
  • Carbohydrates: 17.85 g
    • Sugars: 0.43 g
  • Protein: 5.27 g
  • Fiber: 1.61 g

Advice

You can also add sun-dried tomatoes to the spinach filling.