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    You are in: Home / Greek / Quick & Easy Spinach and Feta Phyllo Pie Recipe
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    Quick & Easy Spinach and Feta Phyllo Pie

    Average Rating:

    4 Total Reviews

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    • on August 28, 2013

      Five stars for ease of preparation and taste! I made as directed, no substitutions, and it was wonderful. I went to a Greek food festival this week and they were all out of spanakopita so I made this for my husband and I! Loved it!

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    • on September 04, 2012

      It was good. I used fresh spinach and a red onion and saut?ed the on ion for a few minutes and then added the spinach, squeezing the juices out before I put them in the dish, but I should have squeezed more out, because the bottom still got soggy. I also spread butter between the layers, but I don't know if that even made a difference. Next time I might just try spraying or use olive oil instead. I used a bit of dill, but no nutmeg. I really liked it warm, but the rest of my family wasn't crazy about it at all.

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    • on July 15, 2011

      Absolutely love this recipe!

      I made it without nutmeg, and used olive oil to grease the pan and philo dough instead of butter spray, used fresh spinach leaves that I shredded with my hands, added chopped romanian tomatoes, and after pouring it into the philo pan shell I sprinkled a light layer of Parmesan cheese on the top and lightly dug it in before putting on the top layers of philo dough - INCREDIBLE!! :D

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    • on February 22, 2005

      I have made this recipe a few times - it's always delicious! I have used both green and regular onions. I have also omitted the nutmeg and dill. I love to take this for lunch at work! Excellant for spinach lovers.

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    Nutritional Facts for Quick & Easy Spinach and Feta Phyllo Pie

    Serving Size: 1 (300 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 352.5
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 6.8 g
    Cholesterol 214.0 mg
    Sodium 1094.3 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 5.4 g
    Sugars 3.0 g
    Protein 21.2 g

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