Spinach Pie with Yogurt/Cheese Topping

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Making this spinach pie, created such wonderful aromas emanating from our kitchen. The flavor is spectacular! If I do say so myself, this delicious recipe was a great success. I’m planning to make it again over the holidays when people come for dinner. ©Joyce Hays, Target Health Inc.

This was a scrumptious meal! This spinach pie will go with just about anything. Seafood or fish come to mind first. ©Joyce Hays, Target Health Inc.
Gather all the ingredients in one place. ©Joyce Hays, Target Health Inc.


2.5 pounds fresh spinach, chopped (you can substitute frozen, thawed well and squeezed dry with paper towels)

1/4 cup olive oil

4 large onions, diced

2 bunches scallions (use white and (tender only) green part

1/2 cup parsley, chopped

1/2 cup fresh dill, chopped

1/4 teaspoon ground nutmeg; buy the whole nutmeg and freshly grate it. I ended up using already ground nutmeg

Pinch black pepper or to taste

Pinch chili flakes

1/2 pound feta cheese, crumbled

4 eggs, lightly beaten

1/2 pound ricotta

Topping Ingredients

Into a medium size bowl add all the ingredients, below and mix together. Set aside, until it’s time to add the topping to the spinach pie.

4 eggs beaten

1 1/4 cups plain Greek yogurt

Pinch salt

Pinch black pepper

Pinch paprika or chili flakes

1/2 to 1 cup freshly grated kashkaval cheese (or kefalotyri). I got the kashkaval cheese at FreshDirect, but Amazon probably carries it also


Preheat oven to 350 degrees

Mixing topping ingredients together. ©Joyce Hays, Target Health Inc.

Make the topping first and set aside, until the spinach part has baked.

Wash and drain the chopped spinach at least 3 times, to be sure you get all of the sand and grit out. Nothing ruins a spinach recipe more, than biting down on sand. The last time this happened, I had to throw the whole baked dish, out, after serving it. (so-o embarrassing). If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry. I cannot emphasize enough, the important of getting the spinach as dry as you can, in this recipe. Otherwise, later, your spinach pie will be too juicy.

Cooking the onions and scallions. ©Joyce Hays, Target Health Inc.

Heat the olive oil in a large pan. Saute the onions and scallions (or chives, or shallots) until tender.

Chopping the scallions ©Joyce Hays, Target Health Inc.
Slowly adding all the greens to the onion mixture ©Joyce Hays, Target Health Inc.

Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.

If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.

Remove from heat and set the spinach aside to cool.

All spinach pie ingredients are added together. ©Joyce Hays, Target Health Inc.

In a large mixing bowl, combine the feta cheese, eggs, and ricotta cheese. Add to the cooled spinach mixture and mix until combined.

All spinach pie ingredients are, now, in the baking dish. ©Joyce Hays, Target Health Inc.

Oil a deep baking dish, with 1 teaspoon of olive oil, and pour the spinach mixture in. Use a spatula to scrape all the spinach out of the mixing bowl.

Bake in a preheated 350 degree oven for approximately 20 to 25 minutes of cooking time. You’re going to bake the pie first, without the topping. One reason is to be sure the spinach is well cooked and dry. You don’t want it to ooze all over the baking dish

Topping was just poured over the baked spinach. ©Joyce Hays, Target Health Inc.

When you take the spinach pie out of the oven, let it sit on a counter to set. Wait about 1/2 hour before you pour the topping over the pie. Put it back into the oven at 350 degrees and bake for 10 to 15 to 20 minutes, with your eye on the oven, so the topping doesn’t burn. You want it to turn a golden brown color, so when that happens, take it out of the oven right away. Let the color of the topping guide you, as to when to remove pie from oven.

Topping now covering the baked spinach and going back into the oven. ©Joyce Hays, Target Health Inc.

Now, bake the topping for approximately 10 to 20 minutes of cooking time, depending on your oven (keep your eye on it, so it doesn’t burn).

Serve nice and warm. You could warm up some pita bread for the last 5 minutes, along with the spinach pie; the two would go well together. Dip the warm pita in some olive oil.

We started dinner with another new recipe (will share it in the future): beet, tangerine salad, topped with figs stuffed with goat cheese. ©Joyce Hays, Target Health Inc.
This is a versatile recipe. You can serve a small sliver and it becomes an appetizer, or great for brunch. ©Joyce Hays, Target Health Inc.
Vice is a Napa Chardonnay that we like. This and Stag’s Leap are Napa Chardonnays that aren’t too dry. This chilled white went very well with the spinach pie. ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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