Real Recipes From Real Home Cooks ®

greek spinach, cheese and chickpea pot pie

(1 rating)
Recipe by
rachel ross
New Bedford, MA

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For greek spinach, cheese and chickpea pot pie

  • 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

How To Make greek spinach, cheese and chickpea pot pie

  • 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.

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