Spinach, Egg & Feta Phyllo Pie


Yield: 1 Pie

Spinach, Egg & Feta Phyllo Pie

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M


  • 10 oz Frozen Spinach, thawed and drained
  • 8 oz Feta, crumbled
  • 7 Large Eggs
  • 1 cup Whole Milk
  • 1/2 tsp Kosher Salt
  • 1/4 cup Chopped Dill
  • 1/4 cup Chopped Chives
  • 8 sheets Phyllo Dough
  • 5 TB Unsalted Butter, melted


  1. Preheat oven to 350F.
  2. In a large mixing bowl add eggs and whisk. Then mix in spinach, feta, milk, salt, dill and chives. Set aside to prepare the dough.
  3. Brush a pie dish with butter and begin to layer the phyllo dough, one piece at a time, brushing each layer of dough with butter.
  4. There should be a good amount of phyllo dough that hangs over the dish.
  5. Once all 8 sheets of dough are layered, trim the edges so only about 2 inches of the phyllo dough hang over.
  6. Brush the final sheet with butter and pour in the spinach egg filling.
  7. Begin scrunching the excess phyllo dough around the edges of the dish, so a ring of dough forms.
  8. Brush more butter around the ring of phyllo dough.
  9. Bake in the oven for about 50 minutes or until the center is set.
  10. Let the pie rest for about 20-30 minutes.
  11. Serve warm or at room temperature.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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