I first had Spinach Pie at a Greek restaurant here in Quincy. My friend Todd insisted that I try it. I wasn't expecting much, but I absolutely LOVED it! Soon afterward, I found a recipe, modified it, and made it my own. Greek Salad goes perfectly with the pie. Sometimes I also serve Hummus with this menu, but I haven't found a recipe I'm completely happy with yet.

If I have a lot of extra time, or I'm trying to impress someone, I use fresh spinach for this recipe. However, frozen spinach is a lot easier, quicker, and really doesn't taste too bad. However, never use canned spinach. That stuff is just awful.

Spinach Pie

2 medium-sized yellow onions, chopped
3 or 4 scallions, chopped
1 T olive oil
2 10 oz. packages frozen spinach, thawed (or 3 pounds fresh)
1 T dill weed

salt and pepper
4 eggs
8 oz. feta cheese, crumbled
1 stick butter, melted
1 package filo pastry
  1. Preheat oven to 350 degrees.
  2. Frozen spinach: Squeeze excess water out of spinach, using a baggie.
    Fresh spinach: Wash spinach, trim stems from leaves, dry thoroughly, and chop.
  3. Saute onions and scallions in olive oil, without scorching, until transparent.
  4. Fresh spinach: Add spinach, salt, and pepper. Cover, cooking 5 minutes (until spinach wilts).
  5. Uncover. Add dill. (If using frozen spinach, also add spinach, salt and pepper.) Cook for several more minutes, stirring to mix well.
  6. Cool spinach mixture.
  7. When the spinach mixture has cooled, mix in eggs and feta cheese.
  8. Brush bottom and sides of a 9"X13" pan with melted butter. Place a sheet of filo pastry in the pan, making sure it sticks to the sides. Brush filo pastry with butter, bottom and sides. Place another sheet on top of the first one. Repeat until you've built a bottom crust of 8 or 9 layers.
    Note: you'll find filo pastry in the frozen food section of the grocery store, near pie crusts and frozen bread dough. Thaw pastry for at least an hour before using it, and DO NOT open the box until just before using the pastry.
  9. Sometimes I shake a little Parmesan cheese over the bottom crust before filling the pie.
  10. Put spinach/egg/cheese mixture in the crust you've just built. Use spatula to smooth and level.
  11. Create top crust using same layering method as before, about 9 or 10 layers. Brush top layer with butter.
  12. Bake at 350 degrees for 50 minutes or until top crust is golden brown.

A note on reheating: Never, never, NEVER reheat spinach pie in a microwave. You may find that this recipe makes too much for you to eat in one sitting. However, microwave reheating ruins the crust, which is the best part of the dish. To reheat a piece of spinach pie, place it in a pie pan or on a cookie sheet. Heat in a 350 degree overn for 15 or 20 minutes.

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