Do we love Spinach Pies! We can eat it morning, noon and night. Here is Helen Chin Lui’s version. This recipe can be doubled for a large crowd.

Prep time 30 minutes
Cooking time: 40 minutes at 350 degrees
Serves: 6

Spinach mixture (made in two parts)

Part 1
In a skillet with 2 tablespoons of oil sauteed until lightly brown
1 bunch scallion, chopped
1 large onion, chopped
Cool completely before adding to cheese mixture. Set aside

Part 2
Add the following ingredients in a large mixing bowl –
1 lb of fresh or 2 boxes of thawed out frozen, chopped spinach, squeezed all extra water but don’t over-squeezed; otherwise, the mixture will be too dry.
1 lb each crumbled feta
1 lb (small container) ricotta cheese, I used skim ricotta
1/3 cup of Parmesan cheese
2 large eggs
1/4 cup parsley, chopped
2 cloves garlic, chopped
Juice of 1/2 fresh lemon,
1 teaspoon hot sauce (optional)
Salt and pepper to taste

Line baking pan – Line the bottom of the pan (either 8×8 or 9×9) with 5 sheets of Phyllo dough, brush each layer with oil (I use olive oil.) Fold edges over.  Spread spinach mixture eventually to all edges. Top with another 5 layers of Phyllo, again, brush each layer with oil including the top layer.

Bake at 350 degrees for 35-40 mins. Until golden brown.

Note: 1 box phyllo dough makes 2 big spinach pies or 3 small ones. To prevent drying out the dough, wrap unused dough in plastic and put in refrigerator or freezer.

About the recipe creator – Helen Chin Lui is a certified Reflexologist, certified energy medicine practitioner, Reiki Master and teacher. If you are interest how Reflexology and Reiki can help you to alleviate pain, please schedule a FREE consultation online or call  508 359-6463.

For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healingclick here.

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