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Catholic Recipe: Spinach Pie


  • 3 packages (10 oz.) frozen chopped spinach, thawed
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dill
  • 1 bunch scallions, chopped
  • pinch of salt
  • 2 cups chopped onions
  • 3/4 cup olive oil, divided
  • 1/2 pound fetta cheese (mixture of 1/4 pound cottage cheese and 1/4 pound cream cheese may be substituted)
  • salt, pepper to taste
  • 10 pastry sheets (Phyllo)


Serves: 8

Prep Time: 1 hour

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Greece


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Also Called: Spanakopitta


Place spinach in large bowl with parsley, dill, scallions, salt. Reserve 10 minutes. Drain. Squeeze out all water. Brown onions in 3/4 cup oil in saucepan. Remove from heat. Add spinach mixture, cheese, salt and pepper. Mix well. Grease shallow baking pan with oil. Line pan with 5 pastry sheets, one on top of the other, making certain to oil each sheet to prevent sticking. Put filling into shell. Cover with remaining 5 pastry sheets, oiling each one as before. Brush top with oil. Trace crust into square pieces with point of sharp knife. Bake 40 minutes at 350┬░. Cool. Cut before serving. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965