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From The Family

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Not Your Average Pie: Spinach Pie

Spinach Pie Recipe From the Family With Love PinterestWant to get your child to eat spinach? No seriously, I have yet to meet a child who won’t down this recipe! I mean I once had some extended family visit and these children were use to all fast food diets…and they cleared their plates! My husband who says he doesn’t like things with cheese….yup he downs it. My toddler (toddler, enough said)…also asks for seconds.  Growing up my mom would make this exact recipe and I honestly never remember pushing my plate away. My brother and I would both down it.  Hey, on the plus side, if your kids do hate it then more for you, right? 😉

This recipe makes a 9×13 and tastes even better the next day for leftovers.  Or you can freeze the baked spinach pie and you’ve got some great, quick freezer meals. Unfortunately whenever I make this recipe though I only ever have enough leftovers for lunch the next day.  Maybe next time I need to double this…

And the best thing about this recipe is it only takes 5 simple ingredients.  These are 5 ingredients that I try to keep in my freezer/refrigerator at all times: Phyllo dough, frozen spinach, feta cheese, butter & eggs. And I swear magic happens when you combine these ingredients in the right order. 

Spinach Pie Recipe From the Family With Love Ingredients

Here is a great tip when making a recipe with phyllo dough: before baking your recipe make sure you use a sharp knife and pre-cut the servings. This will ensure that you don’t completely crumble the flaky phyllo dough if you cut it after baking.

Spinach Pie Recipe From the Family With Love precut

Spinach Pie
Yields: 12 squares
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 1/2 box phyllo dough (1 roll), thawed
  2. 6 eggs
  3. 10 oz bag of frozen spinach, thawed and drained
  4. 1 1/2 sticks butter, melted
  5. 12 oz feta, crumbled
Instructions
  1. Preheat oven to 350 degrees
  2. Beat eggs and add thawed spinach and crumbled feta
  3. In a greased 9x13, place 6 sheets of phyllo in the bottom of the pan. Brush with 1/3 of the melted butter. Pour 1/2 of the spinach mixture on top. Repeat (6 sheets phyllo, butter, spinach mixture) and finish with 6 sheets of phyllo and brush with melted butter.
  4. With a sharp knife cut into 12 squares before baking.
  5. Bake uncovered for 40-45 minutes until phyllo is golden brown.
Notes
  1. Leftover heat up wonderfully the next day! Heat at 350 degrees for 15-20 minutes or until hot throughout.
From The Family https://www.fromthefamilywithlove.com/

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With Love, Jennifer

 

Reader Interactions

Comments

    • I didn’t even think of making this will kale. And that is so readily available now.

  5. With an ingredient list like that, this recipe has to be a winner; I look forward to checking it out for myself. I found you via Project Inspired Link Party. 🙂 Thanks for participating!

    • Me too! I’m pregnant with our second so have a batch of this in the freezer for after baby comes 🙂

  7. I love spinach and you’re right this does look really easy and simple to make, thanks for sharing

    Kathryn
    nimblenote.blogspot.com

  11. Jennifer, this is going to be one of my features this week at Treasure Box Tuesday- it sounds wonderful! We get started Monday (2/23) evening at 8:00 p.m. Eastern time! Pinned! 🙂

  12. You gave simple spinach pie a nice lift, thanks for sharing with Hearth and soul blog hop, pinning, tweeting and sharing in google plus.

  13. This looks incredible! I’m licking my lips right now. Pinned and tweeted. Thank you for taking the time to party with us. We hope to see you tonight at 7 pm. It wouldn’t be a party without you! Lou Lou Girls

  14. Your Spinach Pie looks delicious! Hope you are having a great week and thanks so much for sharing your post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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