Spinach and Cheese Pie

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 30 mins

Think spanakopita but without all the work.

Mark Boughton


2 tablespoons olive oil
1 1/4 cups 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 ounces feta cheese, crumbled
1 1/2 cups 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 sheets phyllo dough
2 tablespoons melted butter


  1. Preheat oven to 400F.
  2. Heat olive oil in 2-quart saucepan. Add onions and sauté 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.

Recipe by Nancy Allen.