Spinach Pie for #SundaySupper

Our challenge for this week's Sunday Supper, chosen by Marion of  Life Tastes Good and Coleen of The Redhead Baker is food that travels.




They requested food that travels well.  Food that can be taken on picnics, to potlucks or that you might deliver to a friend who is under the weather or just brought home a new baby.

I decided to share a recipe for Spinach Pie.  What is better than nutritious and delicious spinach and feta filling wrapped in crispy, flaky dough?  Not much in my book.  This is a great dish that can be served warm or at room temperature making it the perfect portable treat to take to your next destination.

Spinach Pie

adapted from It's All Greek to Me by Debbie Matenapoulos

1/2 of a 1 lb box of Phyllo dough, thawed (18 sheets)

1/4 c. extra virgin olive oil, divided

1 (10 oz) pkg fresh spinach leaves, tough stems removed, leaves thoroughly washed

1/4 of a large sweet onion, diced

1/2 c. crumbled feta cheese

1 (4 oz) tube of Dill paste

2 eggs, slightly beaten

salt and pepper to taste

Heat 1 T. olive oil in large skillet over med high heat.  Add the onion and saute until translucent and softened.  Add the spinach, season with salt and pepper, and saute just until wilted. Remove from heat.  Line a colander with cheese cloth.  Turn the spinach mixture into the colander and allow to cool. 

Once cool enough to handle, enclose the spinach in the cheesecloth and squeeze out as much moisture as you can.  Transfer the spinach mixture to a bowl and add the feta, dill and eggs.  With clean hands combine all ingredients together.  Set aside.

Remove one sheet of phyllo dough (keep remaining sheets covered) and place in the bottom of an 8" square baking pan allowing the extra to hang over the sides. Brush the bottom and sides with olive oil but don't oil the parts outside of the pan.  Place another sheet of phyllo on top of the first with the overlap hanging over the opposite sides of the pan and brush with olive oil as you did the first. Repeat this step until you have 10 sheets of phyllo, 5 in each direction.  Turn the spinach mixture into the baking pan and fold the excess phyllo over onto the spinach mixture.  Place the remaining phyllo over the top of the spinach mixture, brushing each with oil until they are all used. Trim the phyllo sheets to fit the top of the baking pan and pour any remaining olive oil over the top.

With a sharp knife precut the spinach pie into desired serving pieces, going through the top layers of the phyllo and into the filling but not through the bottom layers.  This will make it easier to cut and serve after baking.

Bake in a preheated 350* oven for 50-60 minutes or until cooked through and crispy, golden brown. Print Recipe 

Check out these other portable Sunday Supper Ideas!!

Adventurous Appetizers

• Bacon Cheeseburger Dip by Cosmopolitan Cornbread
• Spicy Pimento Cheese by Food Lust People Love

Destination Desserts

• Almond Flour Brownies by Recipe for Perfection
• Cherry Blueberry Pie by Pies and Plots
• Cherry Pound Cake with Lime Glaze by Grumpy's Honeybunch
• Classic Carrot Cake by That Skinny Chick Can Bake
• No Bake Banana Pie in a Jar by Our Good Life
• No Bake Millionaire Shortbread Cookies by Hezzi-D's Books and Cooks
• Oatmeal Raisin Banana Bars by What Smells So Good?

Mains in Motion

• Baby Back Pork Loin Ribs by The Freshman Cook
• BBQ Chicken On The Grill To Go by Family Foodie
• Chicken Salad Skewers by Cindy's Recipes and Writings
• Cobb Salad in a Jar by Life Tastes Good
• Farro with Eggplant and Tomato by Cooking Chat
• Mediterranean Pasta Salad by Serena Bakes Simply From Scratch
• Mexican Breakfast Casserole  by Simply Healthy Family
• Pan Bagnat (Provençal Tuna Sandwich) by Curious Cuisiniere
• Pastitsio by Food Done Light
• Roasted Vegetable Tart by Adventures in All Things Food
• Spinach Pie by A Day in the Life on the Farm
• Vegan SuperFood Bowl by Sustainable Dad

Sightseeing Sides

• Grilled Corn, Bean & Radish Salad by Feeding Big
• Heirloom Tomato Salsa by Nosh My Way
• Parmesan Pasta Salad by Recipes Food and Cooking
• Pomodoro Fresco Pasta Salad by Bobbi's Kozy Kitchen

Traveling Treats

• Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
• Chocolate Zucchini Muffins by Caroline's Cooking
• Energy Balls by Noshing With The Nolands
• Sunflower Seed Oatmeal Bars by Magnolia Days

More Tips

• 5 Comfort Food Tips by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.