Sannel Larson

Thursday, May 9, 2013

Healthy and Delicious Greek Pie

Healthy Greek Pie!

In between the phyllo of this Greek spinach and cheese pie, there is a scrumptious and mouthwatering filling of spinach, feta cheese, dill, some mint and olive oil, sprinkled with a healthy blend of vitamins, flavonoids and phytonutrients.

The Greek grandmothers make this pie with homemade dough, but I find that to be too time consuming for someone like me. So I make this with ready-made phyllo dough, which makes it so much easier and quicker.

SPINACH AND CHEESE PIE- Σπανακοτυρόπιτα (Greek)

Preheat oven to 175 degrees C (350 degrees F). Lightly oil a 30x40 cm. (12x15 inch) square baking pan.


  • One pack of very thin filo pastry 450g. (1lbs) 
  • Fresh spinach 1 Kg. (2 lbs)  1 Kg. (2 lbs) frozen, thawed.
  • 1 large onion, finely diced
  • 2 bunches green leeks, diced
  • One bunch of fresh dill, chopped (substitute 3 tbsp. dried.)
  • Fresh Mint, chopped 4 tbsp
  • Feta Cheese, crumbled 250 g (½ lb)
  • Salt and freshly ground black pepper to taste. The feta cheese is salted, so be careful not to add too much salt.
  • Olive oil 60 ml ( 1/4cup)
  • Olive oil for the pastry and pan 60ml (1/4 cup)
  • 2eggs, lightly beaten
  • Oregano, 1 tbsp. Dried
  • Sesame, 3 tbsp.


  • Wash and simmer the fresh spinach for a few minutes. Drain and squeeze out excess water very well. If using frozen spinach, thaw completely and squeeze out excess water.
  • Heat oil in a deep saute pan. Saute the onions and green onions until tender. Add the spinach, dill, mint, oregano, salt and pepper. Mix until well combined. Saute for 1-2 minutes. Remove from heat. Add the slightly beaten eggs and the crumbled feta cheese. Mix lightly.
  • Using a pastry brush, lightly grease with a little olive oil the bottom and sides of the pan.
  • Unwrap the Phyllo.
  • Carefully remove the Phyllo roll from the plastic sleeve. Using a scissor or a sharp knife, cut the sheets in half to make two stacks of sheets. To prevent drying, cover one stacks with wax paper and a damp paper towel, while working with the other.

Prepare the pie:

  •  Layer half the stack of phyllo on the bottom of the pan making sure to brush each sheet with olive oil. Add the spinach mixture in an even layer.

  • Continue to cover the spinach with the other layer of the phyllo, making sure to brush each sheet with olive oil.
  • Brush the top layer of phyllo with olive oil and score carefully the pie into squares. Sprinkle the sesame on top.

  • Bake in a preheated 175 degrees C, 350 degrees F oven until the pie turns a deep golden brown. Approximately 35-45 minutes of cooking time.

Serve it hot or cold as an appetizer or finger food. Or serve the pie as a meal with a salad. I always keep trays of uncooked pie in the freezer as a handy and quick appetizer, or side dish for guests. It freezes very well and heats beautifully.



  1. Ooooh, that does look good! This is another recipe I need to put on my short list to try. Keep these recipes coming, Sannel! Yum!

  2. Oh this looks wonderful and my mouth is watering!

  3. Hello. This looks like a great Hors d'oeuvre.

  4. Rick, Susan, Audrey, Mike - Thank you all for your precious time and great comments! I wish you all the best of luck to make this very delicious and healthy spinach pie.



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