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Spinach and Feta Pie

Healthy Spinach and Feta Pie

This spinach pie freezes beautifully and is excellent as a leftover. The recipe can easily be doubled and made in a 9 x 13-inch baking pan. Use 12 full sheets of filo instead of 12 half sheets. The baking time may be slightly longer.
Course Dinner
Cuisine Greek
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 to 6 servings
Calories 283 kcal
Author Katie Morford


  • 1 tablespoon extra-virgin olive oil
  • ½ large yellow onion , chopped
  • 1 pound frozen chopped spinach
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup low-fat cottage cheese
  • 6 ounces feta cheese (about 1 ¼ cup crumbled
  • 2 eggs
  • 6 sheets whole wheat or regular filo dough , defrosted overnight in the fridge or for 2 hours at room temperature
  • 3 tablespoons melted butter


  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the spinach and cook, stirring occasionally, until it defrosts and the water evaporates, leaving no liquid in the pan. Add the salt and nutmeg, stir and remove from heat.
  3. Once the spinach is cooked and the liquid absorbed, add the cottage cheese, crumbled feta, and eggs to the pan. Mix well until the ingredients are thoroughly incorporated. Set aside while you prepare the filo.
  4. Count out six sheets of filo dough, leaving them stacked. Cut in half crosswise. You will have 12 sheets of filo. Cover with a dish cloth as you work so they don’t dry out.
  5. Brush an 8 x 8-inch baking pan lightly with melted butter and lay one sheet of filo in the pan, the dough will drape over two sides. Lightly brush with butter. Lay another piece of filo on top of the first, draping over the other two sides of the pan, and again, lightly dab it with butter. Continue until you have used up 6 sheets of filo and the dough is draping over all four sides of the pan.
  6. Spoon the spinach mixture into the pan. Fold the four draping sides of filo over the spinach. Lay a fresh sheet of filo on top of the spinach and dough and brush with butter. Continue to lay the remaining 5 sheets of filo, alternating the way the dough drapes.
  7. Tuck or fold any draping filo around the spinach, being sure the spinach is tightly sealed. Brush the top with butter. If you run out of butter along the way, melt another tablespoon and continue.
  8. Bake until golden brown, about 45 minutes.