Green Spinach Pie

From Greek Gods | Desserts

Your St. Patrick's Day meal isn't complete without dessert! Get Popeye strong with this customer-submitted spinach pie.


  • 8 ounces frozen phyllo dough, thawed
  • 2 ounces sweet cream butter
  • 2 tablespoons extra virgin olive oil
  • 2 ounces shallots, finely chopped
  • 2 green onions, finely chopped
  • 2 large eggs, lightly beaten
  • 4 ounces The Greek GodsĀ® Traditional Plain Greek-Style Yogurt
  • 10 ounces package frozen, chopped spinach, thawed and well drained
  • 8 ounces good imported feta cheese, crumbled
  • 2 ounces fresh flat leaf parsley
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon fresh ground pepper
  • 6 ounces sweet cream butter, melted


  1. Preheat oven to 350 degrees Fahrenheit
  2. Let phyllo dough thaw to room temperature covered with a damp paper towel to keep from drying out.
  3. In a medium skillet, melt butter and olive oil together. Saute shallots and green onions together; about 5 minutes or until shallots are transparent.
  4. In a large bowl, combine eggs, yogurt, spinach, feta cheese, parsley, dill, seasoned salt and pepper. Mix with a wooden spoon until well combined.
  5. Brush the bottom of a 9-inch round flan or pie plate with melted butter. Cut phyllo into 9-inch circle to fit into the pie plate.
  6. Line pie plate with one phyllo sheet at a time brushing each sheet with melted butter, using six layers.
  7. Spoon spinach mixture on top and then layer with three more phyllo layers; brushing each layer with melted butter.
  8. Crumble some of the remaining leftover phyllo from the cut out rounds and sprinkle on top of the pie. Brush with the remaining melted butter.
  9. Bake in a 350 degree Fahrenheit oven for 40 to 45 minutes or until golden brown and crisp. Allow pie to cool for 15 minutes before cutting.


  • 1 cup = 8 ounces
  • 3/4 cup = 6 ounces
  • 2/3 cup = 5 1/3 ounces
  • 1/2 cup = 4 ounces
  • 1/3 cup = 2 2/3 ounces
  • 1/4 cup = 2 ounces