Greek Spinach, Cheese and Chickpea Pot Pie

rachel ross


great tasting casserole!

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


★★★★★ 1 vote

15 Min
1 Hr


  • 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
  • 1 Tbsp
    lemon juice
  • 1 tsp
  • ·
    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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About Greek Spinach, Cheese and Chickpea Pot Pie

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