Kale, Spinach & Mushroom Pie

Kale, Spinach & Mushroom Pie

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.2
  • Total Fat: 9.8 g
  • Cholesterol: 102.8 mg
  • Sodium: 520.1 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 20.1 g

View full nutritional breakdown of Kale, Spinach & Mushroom Pie calories by ingredient
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Whole-wheat filo dough filled with greens, mushroom and cheese. Whole-wheat filo dough filled with greens, mushroom and cheese.
Number of Servings: 4


    2 tsp. Olive oil
    2 small onions, chopped

    4 cloves garlic, chopped
    8 oz. mushrooms, chopped

    1 bunch kale, blanched & chopped
    16-oz. bag frozen chopped spinach, thawed

    1/2 cup feta cheese crumbles
    1 c. low-fat cottage cheese
    1 T. dried dill
    2 eggs, beaten
    salt & pepper to taste

    8 sheets whole wheat phyllo dough, thawed
    Canola oil spray


Heat skillet w/2 tsp. olive oil over med. heat. Add chopped onion and saute until lightly browned, stirring once in a while. Add garlic & mushrooms and cook until mushrooms are soft and liquid is absorbed.

Meanwhile, heat pot of salted water to boiling. Add kale and cook until stems are soft. Drain and run cold water over to stop cooking. When cool enough to handle, chop finely.

Heat oven to 350.

Squeeze spinach & kale dry, add to medium size bowl with mushroom mixture. Add cottage and feta cheeses and dill. Season to taste with salt & pepper. Add beaten eggs, stir well.

Lightly spray 9 x 13 baking dish with cooking spray. Lay 1 sheet of phyllo dough on the bottom. Lightly spray sheet with cooking spray. Layer another sheet on top and spray with cooking spray. Continue until you've used 4 sheets (they'll go up the side a little). Make sure to keep remaining sheets covered.

Spread spinach mixture on top of phyllo. Top with 4 sheets of phyllo dough, spraying each sheet with cooking spray.

Bake in 350 oven until golden brown, about 35-40 minutes.

Makes 4 HUGE servings.

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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    Made this for breakfast this morning; it's really good! I had to leave out the dill because I didnt have any. I also substituted low fat cream cheese instead of cottage because it's all I could find at 5am, lol. Still turned out very nice =) - 6/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very tasty, filling and easier than it sounds to put together! - 8/3/11

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  • Good
    I left out the kale and added more spinach because I don't like kale - 11/5/19

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  • Incredible!
    Yum - 8/5/19

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  • sounds yummy - 1/10/19

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