My Persian-Greek Spinach Pie

When I was organizing a baby shower for my daughter in law, Anna, I decided to make spinach pies. A friend of mine had given me a recipe, I knew how he made it but no measures! I have now adjusted everything to my own taste and I am happy to say that the result was incredibly good.
Took some with me when I visited my brother in law who is 95-year-old and who is quite picky when it comes to food. He gave me feedback that I should add a little more acidity in the pie. I myself thought that I needed some crunchiness in the pie as well.

I made it again adding more acidity (Berberis) and more crunchiness (the pine nuts) I am really very pleased with the result! Sent a few to two of our neighbors and asked for feedback, being told that it was the best they had eaten for a long time. This was a very nice feedback indeed!

You can either make a big traditional pie or make small individual “packages”, the latter is ideal for party buffets. The advantage of the “packages” is that you can freeze it raw, later you take it out of the freezer and cook it directly in the oven.

I made the “packages” and the traditional pie, I will blog about the traditional pie later on. This recipe gives the 26 “packages” or 14 “packages” and a little traditional pie.


Some hints before we get started!

  • You can use ordinary spinach as well. Just be sure to wash it properly and dry it before you start chopping it. The advantage of baby spinach is that it is already washed.
  • Do not use low-fat cheese! It will taste terrible!
  • If you do not have fresh dill you can use dried dill. 1 – 2 tbsp or as much as you like.
  • It is important that the phyllo dough is left in the package and has come to room temperature. If you use frozen phyllo dough, you need to thaw it the night before in the fridge. Remove it in the morning when you intend to make the pie and let it come to room temperature for at least 2 hours before you start using it. Leave it in its package until you need it – otherwise, the dough will dry.
  • Taste the seasoning before adding the eggs.


2 packets of phyllo dough (from the refrigerated dish) Room temperature the phyllo dough for about 30 minutes.

325 grams baby spinach (5 packages á 65 grams) or ordinary spinach

1 bunch of spring onions (100 grams ready-chopped)

1 large leek (130 grams ready-chopped)

1 bunch of fresh dill (20 grams ready-chopped)

250 grams of ricotta cheese (room tempered)

200 grams of feta cheese (room temperature)

1 teaspoon salt

2 ml black pepper (new template)

1 dl berberis (washed and soaked for 10-15 minutes)

1.25 dl pine nuts

2 eggs

3/4 dl olive oil for the mixture itself – additional olive oil for brushing.


  1. Heat the oven to 200 degrees (Celsius).
  2. Roast the pine nuts in a frying pan (2-3 minutes) and lay aside.
  3. Wash the Berberis and let it soak for 10-15 minutes in cold water.
  4. Wash, wipe the spinach, chop it roughly and put it in a big bowl.
  5. Cut along the leek before you slice it thinly.
  6. Wash, clean the spring onions and process it the same way as the leek. Put it in the bowl.
  7. Measure the different cheeses. Crumble the feta cheese, split the ricotta cheese into 4 pieces.
  8. Drain the Berberis and put it in the bowl together with roasted pine nuts.
  9. Put on a pair of gloves and “knead” the mixture so that everything is properly mixed.
  10. Season with salt and pepper.
  11. Taste, correct seasoning, before you add the eggs.
  12. Crack in two eggs.
  13. Mix well.
  14. Finally, pour over 3/4 dl of olive oil into the mixture and knead again until everything has been well incorporated.
  15. Now you can open and take out the phyllo dough from its package.
  16. Divide the dough into three equal parts with a sharp knife before rolling it out.
  17. Take 2 – 3 strips at a time, put on a tablespoon mixture in one corner and then roll it as a triangle (see instruction video).
  18. Put the ready-made “packages” on a greased oven form or on a baking sheet. Brush all sides with olive oil. Bake in 200 degrees (Celsius) heat for about 20-25 minutes (or until they have a nice golden color).

These “packages” can be enjoyed both hot or cold. You can also serve some tzatziki with these “packages.

Instructions to fix frozen “packages”:
Heat your oven to 175 degrees (Celsius)
Take out the number of “packages” from the freezer. Do not thaw them!
Grease all with olive oil.
Use aluminum foil that you brush on the inside with olive oil, make sure that the foil does not come into contact with the “packages” – this will minimize the risk of the foil sticking to the top layer of the phyllo dough or the packages.
Have the foil on for 30 minutes, remove it and let the “packages” get a golden color for an additional 15 minutes.


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