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Home » Recipes » Spinach, Sweet Onion, and Feta Pie

Spinach, Sweet Onion, and Feta Pie

July 6, 2009 by Faith 17 Comments

This recipe is similar to both Greek spanakopita and Arabic fatayer bi sabanekh.  In this recipe I used frozen cut spinach because it saved me the time of having to wash and wilt fresh spinach.  My husband eats this dish with a side of plain yogurt, and while it might sound strange, I have to admit the tang of the yogurt accentuates the spinach very well…who knew!  This recipe will be sent over to Zoe for this week’s feta Blogger Secret Ingredient!

 

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Spinach, Sweet Onion, and Feta Pie 

 

(Yield:  1 (9-inch) pie, cut into 8 wedges, 2 per serving if served as a main course)

 

2 TB olive oil

2 medium sweet Vidalia onions, diced (~3 c)

3-6 cloves garlic, crushed or minced (you can use more or less depending on taste)

1 ¼ lb wilted spinach (once the water is removed this will be ~3 c)

½ tsp pepper

¼ tsp salt

3 large eggs (or 2 eggs and 2 egg whites)

¼  lb (4 oz) feta, crumbled

10 (14”X9”) sheets phyllo dough, thawed in the refrigerator overnight

Cooking spray

Lemon wedges, for garnish (optional)

 

9” pie plate

 

Preheat the oven to 375F.  Place the wilted spinach in a colander fitted over a bowl; use a spatula to gently squeeze the water out of the spinach.  (Note:  Don’t discard the spinach water, you can do other things with it…maybe add it to a fruit/veggie smoothie or to soup?) 

 

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Heat the olive oil in a large pan; add the onions and sauté until over medium-low heat until they just start to caramelize (~20 minutes); make sure to stir occasionally and add water as needed if the pan gets too dry.  Add the garlic and sauté ~1 minute and add the spinach and cook ~3 minutes or until you don’t see moisture in the bottom of the pan.  Add the pepper to the spinach mixture and allow this mixture to cool to room temperature. 

 

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In a large bowl, whisk the eggs and mix in the feta; slowly add the spinach mixture. 

 

Coat a 9” pie plate with cooking spray.  Lightly spray one sheet of phyllo with cooking spray and place it in the pie plate so that the dough overlaps the edges of the plate rim.  Repeat this process with six sheets of dough, placing each so that it overlaps the edge.  (To prevent the phyllo from drying out, gently cover the dough with a damp towel when you’re not using it.)  Spread the spinach mixture in the pie plate.  Lightly spray three sheets of phyllo with cooking spray and arrange the sheets on the top of the spinach mixture so that they slightly overlap the plate.  Roll the overlapping phyllo into a decorative edge and cut four 2” slits on the top of the pie.  Cover the pie with aluminum foil and bake for 10 minutes.  Remove the aluminum foil and bake for ~25 minutes, or until the crust is golden and crispy.

 

Serve with lemon wedges to juice on top, if desired.

 

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Filed Under: Recipes Tagged: Blogger Secret Ingredient, Fatayer bi Sabanekh, Feta, Onion, Phyllo, Pies, Recipes, Spanakopita, Spinach, Vegetarian

Comments

  1. Danielle says

    February 17, 2012 at 12:29 am

    That looks amazing… only thing it’s missing is pine nuts! Yummy…

    Reply
  2. Reeni says

    July 8, 2009 at 5:49 pm

    What a delicious savory pie! I love everything about it – wonderful flavors!

    Reply
  3. Angie's Recipes says

    July 8, 2009 at 1:35 pm

    hi Faith
    I like about all kinds of food that made with filo pastry…..and spinach and feta are a great combination for the savory pie.

    Angie’s Recipes

    Reply
  4. [email protected] says

    July 8, 2009 at 9:37 am

    pie sound heavenly delicious!! being healthy and green is the best part :)

    Reply
  5. Aimee says

    July 8, 2009 at 4:32 am

    I have never worked with phyllo dough before, but I have come across so many recipes that look so yummy that require it. I need to give it a try!

    Reply
  6. Karyn (French Charming) says

    July 7, 2009 at 2:22 pm

    Can’t wait to give this a try…looks and sounds delicious! Love your photos, always so lovely!!

    Have a great day!
    Karyn

    Reply
  7. Holly (The Healthy Everythingtarian) says

    July 7, 2009 at 11:05 am

    so i never really looks through all your recipes before, so i just did that, and now i have a list of like a billion recipes to try :) thanks for all the goodness – this pie looks amazing too!

    Reply
  8. Hari Chandana says

    July 7, 2009 at 5:08 am

    very healthy recipe.. looks soo deliciousn yummyyy..

    Reply
  9. Parita says

    July 7, 2009 at 4:47 am

    Delicious pie! i must say spinach, onions and feta does go very well!

    Reply
  10. Actors Diet says

    July 6, 2009 at 7:14 pm

    Yummy! I love how it’s pie shape…most spinach pie I order comes square.

    Reply
  11. Lorraine @ Not Quite Nigella says

    July 6, 2009 at 6:49 pm

    I love a good spinach and feta pie and I like how you’ve added sweet onions to the filling! :)

    Reply
  12. Krista says

    July 6, 2009 at 6:49 pm

    Another great recipe! Question…do you ditch the spinach “juice” or do you save it for another use?

    Reply
    • admin says

      July 7, 2009 at 12:54 pm

      Krista, I made a smoothie with the spinach juice (just blended it with some fresh berries and a little yogurt). In the past I’ve used the spinach juice in vegetable soups. I know you can also use it in oatmeal but I’ve never done that. Let me know if you have any other uses for spinach juice! :)

      Sorry, I forgot to say, you don’t need the juice for this recipe! ;)

      Reply
  13. Natasha - 5 Star Foodie says

    July 6, 2009 at 8:08 pm

    This pie looks absolutely delicious with feta! This would definitely be a great entry for BSI this week.

    Reply
  14. Karine says

    July 6, 2009 at 4:57 pm

    I love this!!! There are so many ingredients I love in this pie!!!

    Reply
  15. Michael says

    July 6, 2009 at 4:39 pm

    That was a great meal, do it more often beautiful! I loved it

    Reply
  16. Sophia says

    July 6, 2009 at 5:53 pm

    Oh, this looks awesome! And a healthier version too! oh did you know this week’s BSI (Blogger Secret Ingredient) is feta? Maybe you can send in this recipe! :-)

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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