topBanner
Spinach and Feta Pie

Spinach and Feta Pie

with Cucumber-Olive Salad

Read more

SPANAKOPITA! Greek for 'spinach pie', this dish has a spinach and feta filling, topped with a crispy, buttery phyllo topping! No need to go out for Greek tonight.

Tags:Eat First
Allergens:Wheat/BléMustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Phyllo Pastry

(ContainsWheat/Blé)

227 g

Baby Spinach

1 unit

Lemon

10 g

Parsley

1.25 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

100 g

Feta Cheese

(ContainsMilk/Lait)

56 g

Onion, chopped

10 g

Garlic

66 g

Mini Cucumber

100 g

Baby Gem Lettuce

30 g

Green Olives

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

3 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories675 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate63 g
Sugar6 g
Dietary Fiber8 g
Protein19 g
Cholesterol177 mg
Sodium1280 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Garlic Press
Medium Bowl
Measuring Spoons
Measuring Cups
Large Oven-Proof Pan
Silicone Brush
Medium Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 450°F (to bake the pie). Start prepping when oven comes up to temp! In Step 4, if you don’t have an oven-proof pan, transfer spinach mixture to a 8x8 inch baking dish before assembling and baking!

Wash and dry all produce.* Mince or grate the garlic. Zest, then juice the lemon. Roughly chop the parsley. Cut the cucumber in half lengthwise, then into 1/4-inch thick moons. Roughly chop the green olives. Chop the lettuce into 1-inch pieces. In a medium bowl, crumble the feta.

2

Heat a large oven-proof pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Add the garlic, feta, spinach, 1/2 tsp lemon zest and half the parsley. Stir until the spinach wilts and garlic is fragrant, 1-2 min.

3

In a microwave safe bowl or in a medium non-stick pan over low heat, melt 2 tbsp butter. Unroll the phyllo and lightly brush every sheet with the melted butter.

4

Using your hands, loosely scrunch up a phyllo sheet and arrange on top of the spinach mixture. Repeat with remaining sheets until the top of the mixture is covered. Bake in the middle of oven until the phyllo is crispy and golden-brown, 10-12 min. (NOTE: The part of the phyllo touching the spinach mixture won't be as crispy as the top.)

5

Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp lemon juice, 2 tbsp oil and 1 tsp sugar. Add the cucumber, lettuce, green olives and remaining parsley. Season with salt and pepper. Toss to combine.

6

Divide the spinach-feta pie and the cucumber-olive salad between plates.