Ingredients
Method
- In a bowl, mix the thawed and drained spinach, chopped onions, parsley, shredded cheese, cottage cheese, salt, black pepper, red pepper, and three eggs.
- Take the thawed phyllo dough out of the fridge. Open one packet; put the other back in the fridge.
- On each tray, lay two sheets of phyllo dough. Brush with melted butter. Add two more sheets of phyllo, brush with butter again, then two more sheets.
- Divide the spinach mixture equally among the three trays.
- Layer two more sheets of phyllo, brush with butter, add another two sheets, brush with butter, and top with the final two sheets, cut into triangles.
- Brush an egg wash on top of all the spinach pies.
- Bake at 375°F for 30 minutes or until golden brown.
- Enjoy one tray for dinner and freeze the other two for later!
Video
Notes
- Phyllo Dough Tips: Phyllo dough dries out quickly when exposed to air. Keep unused sheets covered with a slightly damp towel while working to prevent cracking or tearing.
- Make-Ahead: You can assemble the entire pie up to 24 hours in advance and keep it in the fridge until ready to bake. Perfect for prepping ahead of a gathering!
- Freezer Friendly: Freeze baked spinach pies tightly wrapped in foil for up to 3 months. Bake from frozen at 375°F, adding 18-22 minutes.
- Serving Size: This recipe makes three 9x13 trays — great for large gatherings or freezing extras for a quick side dish later.
- Cheese Options: Feel free to mix and match cheeses like mozzarella, Brick, Monterey Jack, or even a little sharp cheddar for bolder flavor.
- Cut Before Baking: Slicing the pie into triangles before baking helps maintain the shape and makes serving easier.
- Serving Suggestions: Delicious served warm with roasted meats, soups, or salads — or on its own as a vegetarian main course.