Potato Spinach Pie
Working with Phyllo dough can be intimidating and time consuming because it’s so delicate, but it’s totally worth it! It’s super light and flaky and provides the perfect crust for our potato spinach pie recipe!
Layers of diced potatoes, chopped spinach and 16 sheets of dough take a bit of time to assemble but it doesn’t have to be perfect. If you’re having trouble layering the dough in solid sheets, just piece them together!
The important thing is to keep the dough covered with a damp towel as you work—you don’t want it to dry out and get brittle.
Potato Spinach Pie Recipe
Inspired by Spanakopita, we added potatoes and turned it into a potato spinach pie. Light and flaky on the outside, hearty and filling on the inside!
Yield: 6 servings
- 2 lbs Yukon Gold potatoes, peeled and cut into ½" cubes
- 1 lb baby spinach, defrosted and drained, or 9 oz box frozen spinach
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 1/2 tsp salt
- 2 - 3 cloves garlic, minced
- 6 oz container feta cheese crumbles
- 1/4 cup Parmesan cheese, grated
- 2 large eggs, beaten
- 4 Tbsp unsalted butter, melted
- 16 sheets phyllo dough, defrosted
- Preheat oven to 375 degrees and place diced potatoes in a medium saucepan. Add enough cool water to cover potatoes by at least 1" then place pot over high heat. When water begins to boil, add a generous pinch of salt and reduce heat to medium-low. Simmer 15 minutes or until potatoes are soft but not falling apart. Drain and set aside to cool.
- Coarsely chop baby spinach or defrosted frozen spinach. Place a large skillet over medium-high heat and add olive oil. Once oil is hot, add diced onion and ½ tsp salt, cook 3–4 minutes or until onions become translucent. Add minced garlic and chopped spinach. Cook until dark green and most of the liquid has evaporated.
- Transfer spinach mixture into a large bowl then add cooked potatoes, feta crumbles and Parmesan cheese. Stir to combine. If necessary, allow mixture to cool slightly before stirring in beaten eggs—then set the filling aside.
- Brush an 8" x 8" baking dish with a bit of melted butter. Center a sheet of phyllo dough into the bottom of the dish, allowing the excess to hang over the sides. Brush top of dough with butter and place another sheet on top in the opposite direction so that the dough sheets overhang both sides of baking dish. Repeat layering and buttering until you have completed 6–8 layers.
- Spread the filling in the center then fold the overhanging sheets on top of the filling one sheet at a time, brushing melted butter between layers. Repeat the layering process with the remaining sheets of phyllo dough and melted butter. Trim or tuck the edges of dough down along the side of the pie.
- Poke a few holes in top crust to allow steam to escape then bake 40–45 minutes or until the top is golden brown and the center is nice and hot. Remove from oven and allow pie to cool 10 minutes. Slice, serve and enjoy!
Phyllo, fillo, or filo are acceptable spellings for this fragile dough, which gets its origin from the Greek word for ‘leaf.’ It’s low in fat and sodium…until you start spreading on the butter!
Calories: 472kcal, Carbohydrates: 59g, Protein: 15g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 103mg, Sodium: 719mg, Potassium: 1148mg, Fiber: 5g, Sugar: 2g
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