Noreen's Kitchen Instagram Portal
Noreen's Kitchen Twitter Portal
Noreen's Kitchen Facebook Portal

Let's Be Social!

Noreen's Kitchen Pinterest Portal

Meet Noreen!

Noreen's Kitchen YouTube portal

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!


1 box frozen fillo dough (2 packs of dough)

2 pounds fresh spinach

1 bunch green onion, chopped green & white

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

1 1/2 cups crumbled Feta cheese

3 eggs

1/2 cup olive oil (for filling)

1 teaspoon cracked black pepper

More olive oil for brushing fillo dough


Step by Step Instructions


This recipe will make two family style spinach pies in 9 x 13 pans.  Make one for dinner and bake it, make the other and freeze before baking for a later time. 


Wash spinach extremely well in cold water.


Rinse spinach again in hot water from your tap to slightly wilt the greens.


Squeeze out spinach with hands and tear apart.  Then chop roughly.  Place in a large bowl.


Add dill, parsley, green onion, feta cheese, eggs, 1/2 cup of olive oil and pepper to the spinach and mix well with your hands,  being sure to incorporate everything together very well.  Set aside.


Place a tablespoon of olive oil in the bottom of a 9 x 13 pan.  Lay one sheet of fillo dough in the pan and brush or spray with more oil.  Continue layering sheets of fillo dough on top of each other, making sure to oil each one.  I like to leave some sheets hanging off the side all the way around to make sure there is a fully contained "packet" when the pie bakes.


When you have 6 layers of dough or so, place filling in the pan and press it in gently.


Build the top with the remaining sheets of fillo dough, alternating fillo and olive oil.  Tuck in all the sides before placing your last sheet on top. 


Oil the top generously and brush evenly.  Then you will cut through the top layers of the dough only this will help when you are done baking it to slice it neatly because fillo dough has a mind of it's own and does not like to slice neatly when baked.


Cut into 12 pieces or however many you like best. 


Bake for 35 minutes or until golden brown and flaky.


Allow to cool for five minutes before serving. 


This is great as a side dish, appetizer, breakfast, brunch or snack.  it is also great as a main course with a salad on the side for a meatless meal.


Build your second pie the same as the first and don't bake it.  Cover it well and freeze.  When you want to eat it.  Bake in a 400 degree oven for 45 to 60 minutes or until golden brown and flaky.





Greek Spinach & Feta Pie