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    You are in: Home / Greek / Egg-Free Spinach Pie (That Actually Holds) Recipe
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    Egg-Free Spinach Pie (That Actually Holds)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    Mallina Cashew's Note:

    This pie is great for anyone with egg allergies. The buckwheat can also be replaced with an equal amount of cooked brown rice, or millet. The dill in this recipe gives it an exceptional flavour.

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    Units: US | Metric


    1. 1
      Bring water to a boil and add buckwheat, simmer for 20 minutes.
    2. 2
      Defrost spinach and drain well.
    3. 3
      Put spinach and dill in a food processor until well mixed.
    4. 4
      Add feta, pepper, lemon juice, and oil and mix.
    5. 5
      Add cooked buckwheat, mix again.
    6. 6
      Sauté onion and garlic in butter and oil until slightly browned; add garlic salt.
    7. 7
      Add to spinach mixture; mix.
    8. 8
      Brush sheets of phyllo dough with oil.
    9. 9
      Place 3 sheets into an 8-12 inch pan.
    10. 10
      Fill with spinach mixture.
    11. 11
      Place last sheet on top, brush with oil slightly.
    12. 12
      Cover with tin foil, bake for 35 minutes at 375°F.
    13. 13
      Take foil off, continue baking until browned, 5-10 minutes.

    Ratings & Reviews:

    • on May 27, 2002


      Hey this recipe sounds great.I'm going to print it out right now!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2002

      This recipe can be made using an equal amount of brown rice instead of buckwheat, if you cannot find it. This recipe may also be a bit salty for some of you; try the spinach batter after putting small amounts of feta in and see how you like it. The garlic salt does not have to be used at all.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Egg-Free Spinach Pie (That Actually Holds)

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 210.3
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 5.8 g
    Cholesterol 26.5 mg
    Sodium 428.1 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 3.3 g
    Sugars 2.6 g
    Protein 8.6 g

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