Spinach Pie


Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in
My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

Hands down, there is no better vegetarian pie. (And I’m not biased because of my Greek heritage.) It’s healthy, rich, and savory, and just one bite simply reminds me of home. You can also make it with puff (dough) pastry, and switch out (or use a lesser amount of) the spinach and replace it with dandelion greens, chard, and/or leeks.


For the filling

  • 10 ounces (284 grams) spinach
  • 6 scallion shoots



  1. Wash the spinach, scallions, and dill. Cut the spinach and scallions into ½-inch pieces. Trim the stems off the dill, and chop into tiny bits. Add the greens to a large mixing bowl, crack in the eggs, toss in the rice, and crumble in the feta. Combine the olive and vegetable oils, salt, and pepper, then mix all ingredients by hand.
  2. Preheat