Spinach and Feta Pie

Jennifer H


This spinach and feta pie is one of my family's favorite weeknight meals. While this would be good as a brunch dish, it's easy and filling and more often than not, we eat it for dinner. I don't add any salt as the feta and parmesan bring enough to the dish alone. This is great warm, right after it comes out of the oven, and it is fantastic for lunch leftovers - cold or reheated. Served with some roasted potatoes or a salad, this is a wonderful, comforting meal!


★★★★★ 1 vote

30 Min
1 Hr


  • 10 oz
    fresh spinach, cut chiffonade
  • 3 clove
    garlic, minced
  • 1
    small yellow onion, diced
  • 3
    green onions, sliced
  • 5
  • 5 oz
    container plain greek yogurt
  • 1/4 lb
    french feta, crumbled
  • 1 c
    parmesan cheese
  • 1/2 c

How to Make Spinach and Feta Pie


  1. Preheat oven to 350 F.
  2. In a large skillet, swirl a little olive oil. Add diced onion, garlic and green onion. Saute over medium heat 5 minutes or until vegetables are soft.
  3. Add spinach to the skillet and cook until wilted. Set aside to cool.
  4. In a large mixing bowl, whisk the eggs. Add the yogurt, feta, parmesan and milk and stir to combine.
  5. When the spinach mixture has cooled, spoon onto a kitchen towel. Fold the edges of the towel over and twist to squeeze out the liquid.
  6. Add the spinach mixture to the egg mixture and stir to combine.
  7. Pour into a pie pan or baking dish sprayed with non-stick spray. Bake 50-ish minutes or until the edges are browned and the center is set.
  8. Let sit for 5 minutes prior to cutting.

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