Reviews (2) Add Rating & Review 151 Ratings 5 star values: 53 4 star values: 41 3 star values: 37 2 star values: 17 1 star values: 3 Martha Stewart Member Rating: 3 stars 03/29/2019 After making this I think there are two key things you should share with cooks: 1) Use a ricer to press out extra moisture from spinach. You can use organic chopped frozen spinach, which comes in 16-oz bags. 2) It would be wonderful to know how much salt and pepper (ballpark estimate at least). I had to keep adding salt/pepper and tasting and tasting. Nothing worse than too much salt or pepper. Martha Stewart Member Rating: 5 stars 08/06/2016 Have made this several times and is absolutely delicious. I have made this for parties and is the first to go. I am getting ready to make again for another get together.
Back to Spinach Phyllo Pie All Reviews for Spinach Phyllo Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spinach Phyllo Pie Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 2 tablespoons olive oil, plus more for brushing 1 medium onion, finely chopped 3 large garlic cloves, minced 2 packages (20 ounces each) baby spinach 1 cup crumbled feta (4 ounces) 1/4 cup golden raisins, chopped Coarse salt and ground pepper 20 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches
Cook’s Notes When you unroll your phyllo, check to see if the stack measures 8 by 12 inches. If not, cut the phyllo to size. If serving the pie as a main course, double the recipe.
Gallery Spinach Phyllo Pie
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Gallery
Spinach Phyllo Pie
Spinach Phyllo Pie
Spinach Phyllo Pie
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr 15 mins
Servings: 8
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons olive oil, plus more for brushing 1 medium onion, finely chopped 3 large garlic cloves, minced 2 packages (20 ounces each) baby spinach 1 cup crumbled feta (4 ounces) 1/4 cup golden raisins, chopped Coarse salt and ground pepper 20 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches
Directions
In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
Cook’s Notes When you unroll your phyllo, check to see if the stack measures 8 by 12 inches. If not, cut the phyllo to size. If serving the pie as a main course, double the recipe.
Cook’s Notes
When you unroll your phyllo, check to see if the stack measures 8 by 12 inches. If not, cut the phyllo to size. If serving the pie as a main course, double the recipe.
Reviews (2)
Add Rating & Review 151 Ratings 5 star values: 53 4 star values: 41 3 star values: 37 2 star values: 17 1 star values: 3
Martha Stewart Member Rating: 3 stars 03/29/2019 After making this I think there are two key things you should share with cooks: 1) Use a ricer to press out extra moisture from spinach. You can use organic chopped frozen spinach, which comes in 16-oz bags. 2) It would be wonderful to know how much salt and pepper (ballpark estimate at least). I had to keep adding salt/pepper and tasting and tasting. Nothing worse than too much salt or pepper. Martha Stewart Member Rating: 5 stars 08/06/2016 Have made this several times and is absolutely delicious. I have made this for parties and is the first to go. I am getting ready to make again for another get together.
Reviews (2)
Add Rating & Review 151 Ratings 5 star values: 53 4 star values: 41 3 star values: 37 2 star values: 17 1 star values: 3
Add Rating & Review
151 Ratings 5 star values: 53 4 star values: 41 3 star values: 37 2 star values: 17 1 star values: 3
151 Ratings 5 star values: 53 4 star values: 41 3 star values: 37 2 star values: 17 1 star values: 3
151 Ratings 5 star values: 53 4 star values: 41 3 star values: 37 2 star values: 17 1 star values: 3
5 star values: 53 4 star values: 41 3 star values: 37 2 star values: 17 1 star values: 3
Martha Stewart Member Rating: 3 stars 03/29/2019 After making this I think there are two key things you should share with cooks: 1) Use a ricer to press out extra moisture from spinach. You can use organic chopped frozen spinach, which comes in 16-oz bags. 2) It would be wonderful to know how much salt and pepper (ballpark estimate at least). I had to keep adding salt/pepper and tasting and tasting. Nothing worse than too much salt or pepper. Martha Stewart Member Rating: 5 stars 08/06/2016 Have made this several times and is absolutely delicious. I have made this for parties and is the first to go. I am getting ready to make again for another get together.Martha Stewart Member
Rating: 3 stars 03/29/2019
After making this I think there are two key things you should share with cooks: 1) Use a ricer to press out extra moisture from spinach. You can use organic chopped frozen spinach, which comes in 16-oz bags. 2) It would be wonderful to know how much salt and pepper (ballpark estimate at least). I had to keep adding salt/pepper and tasting and tasting. Nothing worse than too much salt or pepper.
Rating: 3 stars
Rating: 5 stars 08/06/2016
Have made this several times and is absolutely delicious. I have made this for parties and is the first to go. I am getting ready to make again for another get together.
Rating: 5 stars
All Reviews for Spinach Phyllo Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach Phyllo Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
