Spinach, Pine Nut, and Feta Pie Recipe

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Spinach, Pine Nut, and Feta Pie
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Ingredients
14
Count
Nutrition
356
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400F/200°C Pick a large ovenproof frying pan; this will be the only pan you need.
  2. Toast the pine nuts in the dry pan over medium heat, stirring occasionally so they won't scorch.
  3. Lightly beat the eggs in a large bowl, add the toasted pine nuts, the cheeses, a pinch of fresh black or white pepper, the lemon zest, a couple of good pinches of oregano, about 1/4 teaspoon freshly grated nutmeg, and a tablespoon of olive oil. Mix well and set aside.
  4. Put the empty pan back on high heat, add a little olive oil and the butter and half the spinach. Stir it until it starts wilting, and add the rest of the raw leaves as you can. Partially cover it and turn the heat to low, stirring occasionally until it is all wilted and well cooked, about 5-10 minutes. Set it aside to cool a bit. Add it to the egg mixture and stir well.
  5. Cut a generous piece of parchment about 1 1/2 times the width of the pan you're using. Wet it, ball it up, and lay it out flat on your work surface. Arrange several (4 or so, depending upon size) phyllo sheets on top of it to almost cover the paper, overlapping the edges. Remember, it's rustic, so messy will work as well as meticulous. Drizzle and rub (or brush) a little olive oil over the surface of the sheets. Sprinkle with a very small amount of salt, pepper, and (optional) cayenne pepper. Repeat until you have at least 3 layers, using up all the phyllo.
  6. Carefully lift the phyllo and parchment and place it all in the frying pan (don't bother to wash the pan first) with the edges hanging over the rim of the pan. Pour in the egg filling and spread it out. Fold the phyllo sheets over the top of the filling. You can see how it's done /how-to-filo-pie.
  7. Put the pan back on the stove burner on medium heat for 5 or so minutes to brown the bottom, then put it into the oven and bake it for 20 minutes until golden and crisp. Serve hot or warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 355.96 Kcal (1490 kJ)
Calories from fat 258.78 Kcal
% Daily Value*
Total Fat 28.75g 44%
Cholesterol 208.25mg 69%
Sodium 723.02mg 30%
Potassium 581.51mg 12%
Total Carbs 8.3g 3%
Sugars 3.05g 12%
Dietary Fiber 2.29g 9%
Protein 18.94g 38%
Vitamin C 24mg 40%
Iron 4.5mg 25%
Calcium 401.1mg 40%
Amount Per 100 g
Calories 184.27 Kcal (772 kJ)
Calories from fat 133.97 Kcal
% Daily Value*
Total Fat 14.89g 44%
Cholesterol 107.81mg 69%
Sodium 374.3mg 30%
Potassium 301.04mg 12%
Total Carbs 4.3g 3%
Sugars 1.58g 12%
Dietary Fiber 1.19g 9%
Protein 9.81g 38%
Vitamin C 12.4mg 40%
Iron 2.3mg 25%
Calcium 207.6mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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