Spinach and Cheese Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/18/2020

Think spanakopita but without all the work.

40 min Prep: 10 min Cook: 30 min
Serves: 6 Save

Ingredients (14)

  • 2 tablespoon olive oil
  • 1 1/4 cup chopped green onions
  • 1 pound frozen chopped spinach, thawed and squeezed dry
  • -- Finely grated rind of 1 lemon
  • 1/2 cup chopped flat-leaf parsley
  • 6 ounce feta cheese, crumbled
  • 1 1/2 cup whole-milk, small-curd cottage cheese
  • 1/2 cup finely grated Romano cheese
  • 1 -- egg
  • 1/2 teaspoon salt
  • -- Freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 8 sheet phyllo dough
  • 2 tablespoon melted butter

Directions

  1. Preheat oven to 400F.
  2. Heat olive oil in 2-quart saucepan. Add onions and saute until tender, about 3 minutes. Add spinach and cook 1 minute. Remove pan from heat.
  3. Stir lemon rind, parsley and feta cheese into spinach mixture. Combine cottage cheese, Romano cheese and egg in a small bowl. Stir until well blended. Add to spinach mixture. Add salt, pepper and nutmeg; stir well.
  4. Scrape filling into a 9-inch pie plate or 8-inch square baking dish. Bake 15 minutes. Remove from oven.
  5. Brush one sheet of fillo with melted butter, keeping remaining sheets covered with a cloth. Crumple fillo sheet into a nest shape and place on top of fillo. Repeat with remaining fillo sheets to cover filling.
  6. Bake about 10 minutes, until fillo topping is browned.