Spinach Pie

I love spinach pie. Let me say that again, so it sinks in: I love spinach pie.

Spinach pie has been a staple at our shindigs for so long that we needed to take a break — hence the recent fascination with kale!

Now that our poor pie recipe has been in hibernation for several months I think thats its ready to come out of retirement. Maybe it ran out of money like The Who and needs to make a surprise appearance!


Makes a large baking tray, which is a lot of pie!
  • 4-5 cans of spinach
  • 8 oz mozzerella (not the freshly made kind), shredded
  • 8 oz white cheddar, shredded
  • 1 bunch of dill, finely chopped
  • 2 bunches of scallions, sliced thin
  • 1 box of phyllo or puff pastry dough. I prefer the phyllo, but the puff pastry makes for a nice change once in a while.
  • 3 eggs
  • 1 lb ground lamb or beef (optional), seasoned with oregano and salt.
  • Pam spray (the olive oil one is preferred)


  • Preheat oven to 350 degrees.
  • If you decided to use meat (which you should), then season it with a lot of oregano and brown in a large skillet. Drain fat and cool while preparing the rest.
  • Combine dill, scallions, cheeses and 2 eggs in large bowl (use your hands, its more fun)
  • Coat the bottom of a large baking tray with Pam spray
  • Layer in ½ of the dough onto the bottom of the pan, every few layers give a tiny spritz of olive oil spray.
  • Spread the dill and cheese mixture evenly over the dough.
  • Drain spinach well and spread evenly over rest of the pie.
  • Spread the cooled meat evenly over spinach.
  • Layer the remaining dough over everything in the pan
  • Mix up the last egg, and “paint” over surface of dough
  • Place pan in the oven and cook until golden brown (30-45 minutes)
  • Let the pie cool a bit and cut into squares.
  • Reheat to serve.