This simplified version of Greek Spinach Pie may not technically be authentic since it uses frozen pie crusts instead of filo, but it has been one of my favorite meals since childhood.
Greek Spinach Pie
I remember the first time my mom made this recipe of Greek Spinach Pie. I don’t mean I remember the exact date or anything. But I remember the dismay I felt when she brought these weird green pies to the table, and how nervous I was at the thought of eating. If I didn’t like it, she’d be mad. But I really didn’t think I was going to like it.
Fortunately for me, I was wrong. I developed a love affair with Greek Spinach Pie that day and it has held faithful and true through all the years since that young girl I was took her first bite. Even when I worked in a Greek Restaurant for a while after high school and had the opportunity to eat authentic Spanakopita on a regular basis, I never lost my love for this version.
Start With Frozen (or Fresh) Pie Shells
I’ve told my honey many times that I would make it for him sometime, but it was only recently that I finally made good on the promise. I guess I tend to get a little sidetracked. Better late than never, right?
I start out with frozen deep dish pie crusts. If you prefer to make pie shells from scratch, however, I applaud you. I do that too, sometimes, but not today:
I like to separate them and set them on a counter to thaw while I put the pie filling together.
Starting the Filling
Next, I put some 10 oz. packages of frozen spinach in a skillet on low, to thaw and cook.
(Two pkgs. for two pies. Image shows four packages in pan. Yes, I made four pies. I told you I love this recipe! heh)
While the spinach is warming up, I chopped up around a cup of onion,
minced two or three cloves of garlic,
chopped up 16 oz. of Mozzarella cheese (I usually grate it – I just chose to chop it up this time to be different),
broke a dozen eggs (without breaking even one yolk because I rock!),
and then promptly broke all the yolks anyway when I whipped them up all good and proper – to show ’em who’s boss and all.
By the time I was done with all that, the spinach was looking pretty done. I lined the colander with paper towels, dumped the spinach into it, and used a slightly smaller bowl to press the spinach, getting as much moisture out of it as I could.
At this point, the recipe asks that we chop the spinach finely. I’m not sure why it needs to be finer than it already was, but I gamely chop the spinach as finely as I can manage. That is some fine chopping, indeed, I must admit!
Time to Really Get Cooking
Now things start to get really fun and yummy. Melt some butter in that skillet you cooked up the spinach in…
…and cook the chopped onion and minced garlic until golden. Try not to let the delicious aromas drive you too wild. They get to me every time!
While the onion and garlic cooks, it’s time to melt some more butter in a saucepan, and then throw some flour into it. You end up with a moist, floury lump in your pan. Slowly…SLOWLY…stir in some milk, working that lump out until it is all smooth and velvety. Cook over a low heat until it bubbles and thickens.
When the onions and garlic looked yummy to me, I added the spinach in.
Add your spinach and onions to your sauce. Or, do what I did and add your sauce to your spinach and onions because the skillet was bigger.
Once the spinach and milk mixtures are all stirred up, it’s time to add the beaten eggs and mozzarella cheese. Hopefully, you don’t snack on too much of the cheese before you get to this point. I refuse to admit how much cheese I may or may not have eaten.
Mix it up. Mix it up! Mix it all up!
Pour it into your pie shells.
Baking and Enjoying
Bake at 350 F for 45 minutes to an hour (I always check at 45 minutes, sticking a knife in the center of a pie to see if it comes out clean, then adjust the time accordingly.)
I would happily share a picture of the whole Greek Spinach Pie all cooked and pretty. Unfortunately, by the time they were done baking, we were all too anxious to eat. I was going to take a picture the next day and got sidetracked, and, well, shortly after that the pies were gone. So, perhaps we should all just be grateful that I managed to capture a picture of one piece of the pie. Here it is again – just look at all that yummy cheese. You know you want all that cheese!
You know the part that I loved even more than savoring every bite of my Greek Spinach Pie? Hearing my honey tell me how much he liked it. Those are the words that make me smile!
Let’s hear it for spinach!
To read about that time when a spinach recipe turned out too ugly to be seen, check out:
For another delicious Quiche Recipe, check out:
- 2 Frozen Deep Dish Pie Crusts
- 2 10 Oz. packages frozen chopped spinach
- 2 T. butter
- 1/2 C. chopped onion (approximate depending on taste)
- 1 to 2 cloves garlic, minced
- 3 T. butter
- 3 T. flour
- 1 1/2 C. milk
- 1/2 t. pepper
- 1 1/2 t. salt
- dash nutmeg
- 6 eggs, beaten
- 8 Oz. Mozzarella Cheese, shredded
- Cook spinach over low heat. Once cooked, press out all moisture. Chop finely.
- In skillet, heat 2 T. butter and saute' chopped onion and minced garlic until golden. Stir in spinach.
- In medium saucepan, melt 3 T. butter. Stir in flour and then gradually add milk until smooth. Cook over low heat until sauce bubbles and thickens.
- Add salt, pepper, nutmeg, and spinach mixture to the flour/milk mixture.
- Add beaten eggs and grated cheese to spinach/flour mixture, and stir until well blended.
- Spoon and pour into pie shells. Bake at 350 degrees F for 45 minutes or until firm to touch.
- Eat your spinach. Your inner Popeye will thank you!