Greek Greens Pie
Delight in the savory layers of a traditional Greek Greens Pie, a Mediterranean masterpiece brimming with fresh, wholesome flavors. This recipe brings together a medley of vibrant greens—spinach, Swiss chard, leeks, and herbs like dill and parsley—combined with creamy, tangy feta cheese and bound together with rich, beaten eggs. Encased in crisp, golden phyllo dough brushed with velvety olive oil, each bite offers a perfect balance of flaky texture and hearty filling. Ideal as a light main course or a flavorful side dish, this pie is both nutritious and crowd-pleasing. Ready in just over an hour, it’s perfect for lunch or dinner and is best served warm with a simple salad or your favorite Mediterranean accompaniments.
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Recipe Information
Ingredients
- 12 sheets Phyllo dough (thawed if frozen)
- 100 ml Olive oil
- 300 g Spinach leaves (fresh, roughly chopped)
- 200 g Swiss chard (stems removed, leaves chopped)
- 2 medium Leeks (white and light green parts, thinly sliced)
- 30 g Fresh dill (chopped)
- 30 g Fresh parsley (chopped)
- 2 medium Green onions (thinly sliced)
- 150 g Feta cheese (crumbled)
- 2 large Eggs (beaten)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round or square baking dish with a little olive oil.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and green onions and sauté until softened, about 5 minutes.
Add the spinach, Swiss chard, dill, and parsley to the skillet. Cook for another 5-7 minutes, or until the greens have wilted and most of the liquid has evaporated. Remove from heat and allow the mixture to cool slightly.
Once cooled, transfer the greens mixture to a large bowl. Stir in the crumbled feta, beaten eggs, salt, and pepper until well combined.
Lay one sheet of phyllo dough in the prepared baking dish, allowing the edges to hang over the sides. Brush lightly with olive oil. Repeat with 6 more sheets, brushing each one with olive oil before adding the next.
Spread the greens and feta mixture evenly over the layered phyllo sheets.
Layer the remaining 5 phyllo sheets on top, brushing each sheet with olive oil as you go. Tuck the overhanging edges into the dish to seal the pie.
Using a sharp knife, score the top layers of phyllo into serving-sized squares or diamonds. Be careful not to cut all the way through to the filling.
Bake the pie in the preheated oven for 45-50 minutes, or until the phyllo is golden and crisp.
Remove from the oven and let cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 259 mg | 20% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
