Greek Spinach, Cheese and Chickpea Pot Pie

rachel ross

By
@rross

great tasting casserole!

You can use dried herbs as an alternative to fresh. Just be sure not to use 1/2 cup!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr

Ingredients

5 Tbsp
olive oil, divided
1 1/4 c
chopped green onions
1 lb
frozen chopped spinach, thawed and squeezed dry
finely grated rind of 1 lemon
1/2 c
chopped flat-leaf parsley
1/2 c
chopped fresh dill
4 oz
feta cheese, diced
1 c
drained, canned cooked chickpeas
1 c
low-fat cottage cheese
1/2 c
milk or reduced-sodium vegetable broth
1
egg
1 Tbsp
lemon juice
1 tsp
salt
freshly ground black pepper
fillo dough in sheets

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Heat 2 tablespoons of olive oil in a 2-quart saucepan. Add onions and saute until tender, about 3 minutes. Add spinach and cook 1 minute. Remove pan from heat.
3
Stir lemon rind, parsley, dill, feta cheese and chickpeas into the spinach mixture. Combine cottage cheese, egg and milk in a small bowl. Add to the spinach mixture and stir well.
4
Add lemon juice, salt and pepper.
5
Scrape filling into a 9-inch pie plate or 8-inch square baking dish. Place sheets of fillo dough on top. Crumble to fit in pan.
6
Brush with remaining 3 tbsp. of oil and bake for 35-40 minutes, until filling is hot and fillo dough is completely browned.

About this Recipe