Greens and cheese pie–a takeoff on spanakopita

I used to make spanakopita by a recipe and have adapted it throughout the years.  I now use a variety of greens and gave up on the filo dough because it takes so long and I cannot buy it at my local store. So I bake it in a pie pastry.  I use Martha Stewart’s recipe but you can always just buy a frozen one at the store.  I often make it without a crust, so I guess it is then not a pie.

1 pound greens–I prefer spinach, chard, kale, broccoli raab, and napa cabbage.  Whatever happens to be growing in the garden.  A few mustards  will add some zing when combined with milder greens.

5 to 6  green onions or equal amount of chives chopped

1/4 cup parsley minced

a sprig of dill

1/2 pounds feta

1/4 pounds white cheese–ok often I use cheddar because it is what I have handy and you might try riccota

1/4 cup Parmigiano-Reggiano

4 eggs beaten

1/4 cup melted butter

3 tbs olive oil


Combine the ingredients in a large bowl and dump into a pie pastry, an iron skillet, or a parchment liked baking dish.  Bake at 375˚ for 1 hour and 15 minutes.

Greens grow year around but the parsley and dill die out in our 100˚ summers so I just leave them out or experiment with other herbs.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s