Spinach Pie Recipe

How to Make Spinach Pie?


Serve: 6


  • 1.5 kg / 3 lb English spinach
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 4 spring onions, chopped
  • 750 g / 1 1/2 lb reduced-fat cottage cheese
  • 2 eggs, lightly beaten
  • 2 garlic cloves, crushed
  • pinch of ground nutmeg
  • 1/4 cup / 15 g / 1/2 oz chopped fresh mint
  • 8 sheets filo pastry
  • 30 g / 1 oz butter, melted
  • 1/2 cup / 40 g / 1 1/4 oz fresh breadcrumbs 


  1. Preheat the oven to 180C / 350F. Lightly spray a square 1.5 liter / 6 cups capacity ovenproof dish with oil.
  2. Trim and wash the spinach, then place in a large pan. Cover and cook for 2-3 minutes, until the spinach is just wilted. Drain, cool then squeeze dry and chop.
  3. Heat the oil in a small pan. Add in the onion and spring onion and cook for 2-3 minutes, until softened. Combine in a bowl with the chopped spinach.
  4. Stir in the cottage cheese, egg, garlic, nutmeg and mint. Season and mix thoroughly.
  5. Brush a sheet of filo pastry with a little butter. Fold in half widthways and line the base and sides of the dish. Repeat with 3 more sheets. Keep the unused sheets moist by covering with a damp tea towel.
  6. Sprinkle the breadcrumbs over the pastry. Spread the filling into the dish. Fold over any overlapping pastry. Brush and fold another sheet and place on top. Repeat with 3 more sheets. Tuck the pastry in at the sides.
  7. Brush the top of the pastry with any remaining butter. Score squares or diamonds on top using a sharp knife. Bake for 40 minutes, or until golden. Cut into squares to serve.

Spinach Pie

Nutrition per serving:

  • 360 kcalories, protein 35 g, fat 10 g, carbohydrate 30 g, dietary fiber 8 g, cholesterol 75 mg

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