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Greek Spinach Pie


1 large onion, chopped

2 garlic cloves, minced

2 - 10oz frozen spinach, defrost & squeeze to remove as much liquid as possible

1 cup ricotta cheese

½ cup crumbled feta cheese

2 eggs

1 tablespoon The Spice Apothecary’s Gyro Seasoning

1 teaspoon kosher salt

Sprinkle of nutmeg

2 tablespoons of butter

8 sheets phyllo

1 tablespoon olive oil


Saute onions in 1 tablespoon olive oil until softened, add garlic and cook 2 minutes more. Cool slightly.

Combine spinach, onion mixture, cheese, eggs, Gyro Seasoning, salt and nutmeg in a bowl and mix well.

Melt 2 tablespoons of butter. Brush pie dish with butter, add one sheet of phyllo and brush with butter. Add another sheet, brush with butter and continue with 4 more sheets layered & brushed in the pie dish.

Add in filling, top with one sheet of phyllo, brush with butter and repeat 4 more times. Tuck the edges in and brush with any remaining butter.

Cover and bake for 45 minutes at 350 degrees. Uncover and bake another 8-10 minutes until the top is lightly browned.

Let sit approximately 10 minutes before serving.


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