Spinach Pies (4pc) Recipe
Chopped Spinach, Diced Onions And Lemon Juice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spinach Filling
Dough / Assembly
Method
Spinach Filling
- 1
Wash and wilt spinach
Thoroughly rinse the spinach to remove grit. Drain and roughly chop if leaves are large. In a large skillet over medium heat, add 1 tablespoon olive oil. Add spinach in batches, wilting until just softened (2–4 minutes). Transfer wilted spinach to a fine-mesh sieve or bowl and press with the back of a spoon to remove excess liquid. Let cool, then finely chop and measure — you should have about 3 to 3 1/2 cups packed wilted spinach (from the starting 12 cups fresh).
- 2
Sauté onion and garlic
Wipe the same skillet, add remaining 1 tablespoon olive oil and heat over medium. Add the diced onion (about 1 cup) and a pinch of salt. Sauté until translucent and soft, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.
- 3
Combine filling
In a mixing bowl, add the drained chopped spinach and sautéed onion/garlic. Add crumbled feta (1 cup), 1 beaten egg, lemon juice (2 tablespoons), 1 teaspoon salt, 1 teaspoon black pepper, and a pinch of nutmeg if using. Mix thoroughly. Taste and adjust seasoning — add more lemon or salt if needed. The mixture should be moist but not watery; if too wet, squeeze more liquid out of the spinach before mixing.
Dough / Assembly
- 4
Prepare phyllo sheets
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll phyllo and keep sheets covered with a damp towel to prevent drying. Brush a clean work surface with a little melted butter or oil.
- 5
Form the pies
To make 4 individual pies, stack two phyllo sheets at a time, brushing the top of each sheet lightly with melted butter (about 1 tablespoon per sandwich) or olive oil. Cut each double-sheet stack into two equal rectangles so that each pie uses two stacked double-sheets (total 4 phyllo sheets per pie). Place about 3/4 cup of the spinach filling in the center of each prepared phyllo rectangle, shaping into a loose oval or round. Fold the phyllo over the filling to form a parcel: fold short ends over the filling, then roll or fold sides to enclose (you can fold into a neat packet or a turnover). Seal edges with a little melted butter. Repeat for all 4 pies. Brush the outside of each pie with remaining melted butter.
- 6
Bake
Arrange the 4 pies on the prepared baking sheet with space between them. Bake in the preheated oven for 20–25 minutes, until the phyllo is deep golden brown and crisp. Rotate the pan halfway through baking for even color.
- 7