Greek spinach pie is a delicious vegetarian entree!

4 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

1 (16-ounce) container cottage cheese

2 cups crumbled feta cheese

½ cup grated Parmesan cheese

4 eggs

5 green onions, chopped

2 teaspoons dried dill weed

¾ teaspoon salt

½ teaspoon pepper

½ (16-ounce) package frozen phyllo dough, thawed in refrigerator

2 sticks butter, melted

In a large bowl, combine spinach, cheeses, eggs, onion, dill, salt and pepper. Butter a 9×13-inch baking dish. Layer 8 to 10 sheets of phyllo dough in the dish. Brush each sheet liberally with butter while assembling. Spread spinach mixture evenly over phyllo dough. Top with remaining sheets of phyllo, brushing each one with butter. Brush top sheet with butter and pour any remaining butter over the spanakopita. Using a sharp knife, cut through spanakopita into 8 servings. Bake in a preheated 350 degree oven for 45 to 50 minutes or until top crust golden brown. Serves 8.


The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at