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Spinach Pie take II

January 31, 2012

This updated version of  Birthday Breakfast Pie has prettier pictures and a phyllo dough crust. Think of it as open-faced spanakopita, a whole lot easier to make than the traditional triangles you get in Greek Town.  One of the things I love about phyllo dough is that it is forgiving. If one layer rips, just lay on another… only you will know. Keep the dough you’re working with covered with a damp tea towel to keep it from drying out. If you have a refillable pump mister, melt butter and combine it with olive oil to mist between the layers, if not, use a pastry brush and gently brush or pat the butter/oil mixture between the 6-8 layers of dough you’ll be putting down. The end result is πολύ καλή (very good – poly kali).














Spinach Pie with Phyllo Crust or open-faced Spanakopita

  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 16 oz. chopped spinach, thawed
  • 4 oz. cream cheese
  • 1 Tbsp. milk
  • 4 eggs
  • 1/2 cup shredded white cheese – brick, mozzarella, provolone
  • 1/2 tsp.  salt
  • a dash cayenne pepper
  • 1 tsp. dill weed
  • freshly ground pepper
  • Athens® Fillo (phyllo) Dough, thawed
  • 3 Tbsp melted butter
  • 3 Tbsp olive oil

Heat oven to 350. Heat olive oil in large skillet and sauté onions and garlic. Add well-drained spinach. Cook for one minute. In a large bowl, beat cream cheese with milk. Add eggs and seasonings and mix well. Put spinach, onion and garlic in bowl and mix again. This can sit overnight if you are making it the night before or set aside as you prepare the Phyllo crust. Butter a square or rectangular baker. Unroll phyllo dough onto a clean dish towel and cover with another slightly damp, clean dish towel. Peel one sheet of dough and lay it into pan allowing edge of dough to hang over edge of baker. Mist with butter/oil or using a silicone or traditional pastry brush, cover with a thin layer of butter/oil. Lay another piece of phyllo over in the opposite direction, butter and continue adding layers until you have 6-8 layers total ending with a good coating of butter/oil. Pour in spinach mixture. Bake for 45 minutes. Check after 20 minutes and cover edges with pieces of aluminum foil if they are browning too quickly and to prevent burning, finish baking until top is golden brown and knife inserted in middle comes out clean. Let cool and serve warm or room temperature (it’s even good cold).














Several layers of Phyllo dough in baker. See how imperfect if can be? and it will still taste great.

5 Comments leave one →
  1. February 1, 2012 12:15 pm

    This looks yummy. I might make it with chard or kale, as I’m drowning in both. Will let you know how that turns out!

  2. February 1, 2012 12:43 pm

    Hi Liz,
    Can’t imagine why chard would not work, maybe a mixture of the two? Let me know how it turns out and thanks for checking out my blog!

  3. Susan Milling Orban permalink
    February 1, 2012 2:01 pm

    This looks amazing.. I’m making it tonight!!! Thanks- XO Susan

  4. sarah permalink
    February 1, 2012 7:50 pm

    I came to the computer to find a recipe for Kale since I was feeling super thin (cough) this weekend and didn’t want to saute again… boring ….. Im trying tonight… oops, tomorrow after I get the Phyllo.
    You keep me inspired-

  5. Jennifer permalink
    February 2, 2012 8:20 pm

    This looks heavenly. I have been intimidated by phyllo dough but you demystify it ! I’ll put it on my short list. Do I have to share?

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