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Greek Spanakopita Pie

Flaky phyllo crust encases a savory ground beef filling flavored with spinach, tomatoes and feta cheese.

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( 9 Ratings)

9 Ratings

5 Stars 56%

4 Stars 33%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 3 )

00105802-7f2e-4d6d-895f-1ab340b41639

Prep Time 35 min
Total Time 1 hr 30 min
Servings 6

Ingredients

1: lb lean ground beef

1: cup chopped onion (1 large)

1: box (9 oz) Green Giant® frozen spinach, thawed and squeezed dry

1/4: cup chopped fresh Italian (flat-leaf) parsley

1/2: teaspoon salt

1/4: teaspoon pepper

1: can (15 oz) diced tomatoes with Italian-style herbs, undrained

12: sheets frozen phyllo (filo) (14x9 inch), thawed

6: tablespoons butter or margarine, melted

1/4: cup Progresso® Italian style bread crumbs

1: cup crumbled feta cheese (4 oz)

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Directions

1 Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
2 In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently; drain. Stir in spinach, parsley, salt, pepper, and all but 1/2 cup of the tomatoes. Cook and stir until hot; set aside.
3 Cover phyllo sheets with damp paper towel. Arrange sheets, layering 3 at a time, in an X shape and then in a + shape to create a spoke pattern on work surface, brushing each with butter and sprinkling with 1 teaspoon of the bread crumbs as it is added. Transfer all layers of phyllo to pie plate, gently easing dough down sides of pie plate and allowing excess dough to hang over edge. Place beef mixture in pie plate; top with feta cheese. Fold overhanging phyllo up and over filling, leaving 2- to 3-inch center of filling uncovered. Spoon remaining 1/2 cup tomatoes in center. Brush phyllo with butter.
4 Bake 40 to 50 minutes or until golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

For a more authentic flavor, substitute ground lamb for the ground beef.

Serve this pie with a Greek salad and retsina, an up-and-coming wine from the Nemea region of Greece.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 13g, 13% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 95mg; 95%;
Sodium: 810mg; 810%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 10%;
Calcium: 20%;
Iron: 20%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 8/23/2011 6:13:35 PM REPORT ABUSE Majenta10802 said:

Rating:

I'd never baked with phyllo before - I was very surprised at how easy it was to work with. Overall, a very good recipe - I'll definitely be making this again. :)

This reply was: Helpful Inspiring

Posted 6/16/2011 8:55:41 PM REPORT ABUSE LaMonicaD said:

Rating:

We really liked this. Next time I make it, I'm going to mix feta in with the meat mixture in addition to the amount that goes on top.

This reply was: Helpful Inspiring

Posted 3/13/2010 4:55:58 PM REPORT ABUSE tomatofree1 said:

Rating:

We all liked this recipe. I cannot eat tomatoes so I substituted beef broth & Italian seasoning for the canned tomatoes w/Italian herbs. My daughter suggested I mix the feta cheese in with the meat mixture, just before you fill the philo (for those who don't care for that straight up feta flavor). I tried it and liked it. I'm still tweaking this recipe, there is still something missing. My husband likes it!

This reply was: Helpful Inspiring