Spinach and Cheese Pie

Mark Boughton
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins


2tablespoons olive oil
1 1/4cups chopped green onions
1pound frozen chopped spinach, thawed and squeezed dry
-- Finely grated rind of 1 lemon
1/2cup chopped flat-leaf parsley
6ounces feta cheese, crumbled
1 1/2cups whole-milk, small-curd cottage cheese
1/2cup finely grated Romano cheese
1-- egg
1/2teaspoon salt
-- Freshly ground black pepper
1/4teaspoon nutmeg
8sheets phyllo dough
2tablespoons 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.

Nutritional Info *per serving

  • Calories 360
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 85mg
  • Sodium 1110mg
  • Potassium 340mg
  • Carbohydrate 22g
  • Fiber 3g
  • Sugars 5g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 200%
  • Vitamin C 35%
  • Calcium 40%
  • Iron 20%