Spinach & Feta Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.6
  • Total Fat: 8.5 g
  • Cholesterol: 13.9 mg
  • Sodium: 411.8 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.3 g

View full nutritional breakdown of Spinach & Feta Pie calories by ingredient
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Phyllo dough gives this vegetarian pie a crisp, flaky crust. Phyllo dough gives this vegetarian pie a crisp, flaky crust.
Number of Servings: 8


    1/2 package (about 20 sheets) phyllo dough (I used Athens)
    1 16 oz bag frozen chopped spinach, drained
    1/2 cup chopped onion
    3 cloves garlic, chopped
    5 oz container Athenos Reduced Fat Feta cheese
    2 tbsp butter, melted
    1 1/2 tbsp olive oil, divided
    1/2 tsp oregano
    1/4 tsp thyme leaves
    freshly-ground pepper
    salt, to taste (additional salt not included in calculations)


Add 1/2 tbsp olive oil to a skillet. Saute onions over medium heat until translucent. Add chopped garlic, then spinach, oregano, thyme and pepper (and optional salt.) Stir and cook for about 5 minutes. Remove from heat and add feta cheese to mixture. Set aside.

Spray an 8 x 8 square casserole dish with nonstick spray, or lightly butter. Add 1 tsp olive oil to melted butter. Place 2 sheets of phyllo dough in dish. Cut sheets to fit if necessary. Brush lightly with butter mixture. Continue layering 2 sheets at a time, lightly brushing with butter mixture, until half of the dough is used.

Add spinach mixture and spread evenly over dough. Repeat layering with remainder of dough and butter mixture, on top of spinach.

Bake in a 350 degree oven for 30 minutes. Let cool to room temperature, slice, and serve.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user RACHE23.

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