Curb Pick up (chose at checkout) and local delivery available (via Mercato link at bottom of page).

Spinach and Feta Pie

  • Ingredients:
  • 2 tablespoon Cardenas Sicilian Olive Oil, plus extra
  • 1/2 large yellow onion finely chopped
  • 1 leek finely chopped
  • 1 bunch green onions finely chopped
  • 1/2 bunch dill finely chopped
  • 1/2 bunch parsley finely chopped
  • 6 cloves minced garlic
  • 1 lb frozen spinach (defrosted and drained well)
  • 8-12oz feta cheese
  • 1/2 package phyllo dough sheets 
  • Sea salt and pepper to taste



  1. In a large pot, defrost the frozen spinach, transfer to a colander and squeeze well to drain the water. Spinach should be very dry. Preheat oven to 325 degrees.
  2. Finely chop the onion, leek, green onion, garlic, parsley and dill. Cube the feta cheese and set aside. 
  3. In a large non-stick pan, over medium heat warm 2 tbs. olive oil. Add the onions, leeks, and green onion; sauté for 5 min. Add garlic and chopped herbs. Sauté for 5 additional min. In a large bowl, combine the sautéd onion herb mix, cheese, spinach, and salt and pepper. Mix well. 
  4. In a 9X13” pan, drizzle olive oil and brush to spread, begin layering the sheets of phyllo dough (about 10 sheets) add the mixture, spreading evenly, then cover with additional phyllo sheets, coating each sheet with oil. 
  5. Bake on 325 degrees for 40 minutes. 


Leave a comment

Please note, comments must be approved before they are published