Greek-Style Dinner Pie With Leftover Greens Recipe (2024)

Adding mushrooms are strongly recommended. Mushrooms offer savory and meaty flavor. Super easy but looks sophisticated!

I used chopped frozen spinach, which created the very best version of spanakopeta of the many that I have made over the years. The prettiest, too: I was astounded that the top crust actually looked quite a bit like the photo! I marvel at today's phyllo, which is so much easier to use than the phyllo of 30 or 40 years ago!

A smash hit with my dinner guests - delicious! I used kale, zucchini, mushrooms and broccoli - all except the kale were leftovers and already cooked. It made for a great taste and texture combination.

I made two of these last night for our Greek themed book club. No one needs to to know that this is so easy, while impressive.

Good with a mix of lacinato kale and frozen spinach. I used a standard 9" pie plate with no issues. I melted the full 6T of butter for brushing and was glad I did. Like another poster, my pie started getting a little toasty on top so I slid a sheet of foil over it for the final 20 minutes of baking.

I made this with leftovers from a summer CSA--used chard, spring onions, lots of carrot, dried dill, sage, celery, and celery greens in place of the parsley. Though the edges of my phyllo dough dried out a bit as I was working with them (forgot to keep under a damp towel), it looked as beautiful as the picture. It turned out great, and though it is delicious warm, it's also great at room temperature for a tasty breakfast or lunch option.

A show-stopper! I used what I had on hand and made this with green cabbage and wild mustard (rapini) greens instead of kale. Used spray on olive oil instead of butter, which worked beautifully. Baked it in a cast-iron skillet, as suggested by Blaine. Leftovers reheated beautifully in the skillet, uncovered, at 275 degrees.

Wow! This is just terrific! We just ate it and are very happy. I used one whole pound of spinach and added oregano and red pepper flakes. Like a previous commenter, I was flabbergasted that my pie looked like the photo - a rare happening indeed.

I have made this pie several times with excellent results. I added 4 oz baby bella mushrooms in the last preparation alongside a mixture of swiss chard, kale and spinach. Had some green chilies, and I added them in for a little heat. This was the best pie yet. I prefer the feta in brine rather than the dry one - it is less salty.

If you use frozen spinach (which works very well) be sure to thaw and squeeze out the liquid, then chop and cook. Will turn out much better, and not make the bottom dough soggy

This recipe is so versatile - my "go to" when the CSA has inundated me with greens - I always have phyllo, eggs and feta on hand. The only change I have made is to use olive oil instead of butter - very tasty and less fussing than melting butter.Using a springform pan makes for a lovely presentation!

I make this pie quite often, using all kind of greens. My favorite version is made with two leeks instead of the onion, a cup of parmesan cheese instead of the feta cheese, and a pound of baby spinach mixed with a bunch of kale for the greens (a little over two cups is ok). I also, prefer to use an olive oil based dough to make the crust, rather than the phyllo dough; it makes a perfect quick lunch, when reheated in the toaster oven.

kale, mushrooms, spinach

So yummy. Mushrooms may be a good idea, but having made it without them I can’t imagine the earthy greens, dill, and feta flavors popping as well. This was really good with 1/2 fresh kale and 1/2 frozen spinach. Don’t skimp on the herbs.

I usually make Ina Garten's spinach pie but I think I like this better. Plus it's easier. I used 8 oz fresh lacinato kale from my garden and a package of frozen spinach. The kale and the dill (also from my garden) really made the greens stand out in a way the all spinach versions never did for me. What a great and tasty way to use up a bumper crop and get my greens. Thanks!

Made this almost exactly as written but added some chopped mushrooms, roasted red peppers and deglazed the pan with a bit of red wine. It was absolutely gorgeous and a relatively easy introduction to phyllo. Half of my family loved it, the other half took this opportunity to tell me they are not fans of phyllo! It was delicious and I highly recommend but suggest canvassing if your family like phyllo before you go to all that effort!

What cheese alternatives would anyone suggest. I'm not a fan of feta at all, or Brie. Thanks, in advance!

I make it in small cast iron skilletNeed to defrost filo nite before

But for the taste and consistency and the smell and the process of making it and the spinach this was fantastic.

If your feta inexplicably vanishes from the refrigerator when it was just there yesterday, you can still salvage dinner: cottage cheese (!!?) and romano make a fabulous pie. (I recommend chopped mint in with the other greens.) Serve with the tomato and sweet pepper salad (https://cooking.nytimes.com/recipes/1016692) and it turns out the feta is actually optional on that, too (since it vanished overnight...) -- delicious meal!

Just made this with only 5 sheets of filo. Turned out really well considering. I used Italian kale picked this morning from my community garden plot, sautéed with the onion, parsley and dill. I find that the kale is still a bit chewy . Maybe best to really wilt the kale down if possible.Very close to the Greek spinach dish. Delicious!

Cutting into slices before baking helps steam escape and makes serving easier/more attractive as the phyllo doesn't shatter.

Delicious, made with chopped rapini, leeks, spinach and a few cherry tomatoes lurking in the fridge. Tasted great and looked just like the photo with little effort.