6 Reviews

Really enjoyed this, used dried oregano instead of fresh. Presentation looks great.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Sueie October 14, 2003

I've made this several times, now and this pie is definitely in my "keeper" file. It's easy to put together so I can make it on weekdays for dinner and pretty and yummy enough for company.

Like another reviewer, I also use all feta. I use frozen, thawed, squeezed spinach that I dry off quickly in a pan with a generous amount of garlic and a mix of herbs like herbes de provence.

0 people found this helpful. Was it helpful to you? [Yes] [No]
ChefEmma January 27, 2011

We LOVED this, as did my Grandmother, who was over for dinner. I wasn't sure exactly what a shortcrust pastry was...I used two refrigerated pie crusts that I pressed together a bit. I cooked my own spinach down from fresh and next time would cook the garlic in with it as I found it a bit harsh. I also used all feta cheese. Overall, a WONDERFUL recipe and VERY easy to make. Thanks so much!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
SandwichQueen February 07, 2010

This is really easy to make, and absolutely delicious. It is a great variation on the classic spinach and cheese pie. Using homemade shortcrust would make it even better (but a bit slower to make, obviously).

0 people found this helpful. Was it helpful to you? [Yes] [No]
aly_ant January 09, 2008

I made this dish 2X & got it right the 2nd time when faithful to the amt of spinach in the recipe. Both times I used Derf's yummy crust from her Rustic Salmon Pie (Rustic Salmon Pie), a gratin mix of gouda & mozzarella to replace the haloumi cheese & no oregano as the feta here is loaded w/herbs. This is soooo good, raises spinach to a new level & has a lovely, dinner party worthy presentation. 2 hints to those who follow me (& I hope you do): Don't exceed the amt of spinach listed. Frozen spinach is usually "densely compact" & moreso after pressed thru a sieve to remove any water. After doing that, roughly chop spinach B4 assembling the dish to remove any stringy texture & allow the egg/cream mix to better infuse the spinach. Thx Terese, we like this a lot!

0 people found this helpful. Was it helpful to you? [Yes] [No]
twissis April 30, 2006

This was wonderful! I used extra spinach, as I had two 10-ounce packages on hand and used them both. Since I used more spinach, I also tossed in an extra clove of garlic. I left the halloumi, feta, and other ingredient amounts the same, though, and it was still plenty rich. I did have to substitute dried oregano for the fresh, since I didn't have fresh available. Great recipe--thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
GaylaJ March 31, 2006
Rustic Greek Pie