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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - olive or salad oil
  • 1/2 cups - chopped onion
  • 1/4 cups - chopped green onions
  • 2 pounds - any combination of greens: spinach, chicory, collard greens, kale
  • 1/4 cups - chopped parsley
  • 1 teaspoons - dried dill
  • 1/2 teaspoons - oregano
  • 1/4 teaspoons - pepper
  • 1/3 cups - milk
  • 1/2 pounds - feta cheese, finely crumbled OR 8 oz. cottage cheese well-drained
  • 1/4 cups - grated Parmesan cheese
  • 4 - eggs, lightly beaten
  • 1 packages - 10 oz. frozen patty shells, thawed
  • Directions:

    Heat oil in heavy 10-inch skillet; add onions and cook until soft.

    Remove stems and damaged leaves from greens. Wash thoroughly; pat dry. Coarsely chop. Stir greens into skillet; cover and cook 5 minutes. Add parsley, dill, oregano and pepper; cook, uncovered, 10 minutes or until most of the liquid has evaporated.

    Turn mixture into a large bowl; stir in milk. Cool slightly; add cheeses. Gradually stir in eggs, mixing well. Set aside.

    Put 3 thawed patty shells in a stack on lightly floured board. Roll out to form a 13-by-8-inch rectangle.

    Line the bottom of a 12-by-7-by-2 inch baking dish with pastry; spread spinach mixture over filling.

    Roll out remaining pastry shells in same manner; fit over filling, pressing pastry gently against side of dish. Brush with melted butter. Pierce pastry to allow steam to escape.

    Bake at 425 degrees F for 25 minutes or until pastry is golden. Cool slightly; cut into squares.

    Brief Description

    Cheesy spinach filling baked in pastry.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 40 min



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    Posted On:

    May 7, 2020

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