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 Tbsp
lemon juice
1 tsp
freshly ground black pepper
fillo dough in sheets

How to Make Greek Spinach, Cheese and Chickpea Pot Pie


  • 1Preheat oven to 400 degrees.
  • 2Heat 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.
  • 3Stir 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.
  • 4Add lemon juice, salt and pepper.
  • 5Scrape 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.
  • 6Brush 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