Spinach and Feta Pie (Food Network Kitchens) Recipe

Posted by
Rate It!
Spinach and Feta Pie (Food Network Kitchens)
Add your photo!
Ingredients
21
Count
Nutrition
402
Calories
Total time
100
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
  2. 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
  3. 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
  4. 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
  5. Tomato Salad:
  6. Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 401.74 Kcal (1682 kJ)
Calories from fat 268.46 Kcal
% Daily Value*
Total Fat 29.83g 46%
Cholesterol 72.68mg 24%
Sodium 698.63mg 29%
Potassium 421.72mg 9%
Total Carbs 27.81g 9%
Sugars 7.62g 30%
Dietary Fiber 2.84g 11%
Protein 8.3g 17%
Vitamin C 21.6mg 36%
Vitamin A 0.1mg 5%
Iron 2.5mg 14%
Calcium 155mg 16%
Amount Per 100 g
Calories 186.91 Kcal (783 kJ)
Calories from fat 124.9 Kcal
% Daily Value*
Total Fat 13.88g 46%
Cholesterol 33.81mg 24%
Sodium 325.03mg 29%
Potassium 196.2mg 9%
Total Carbs 12.94g 9%
Sugars 3.55g 30%
Dietary Fiber 1.32g 11%
Protein 3.86g 17%
Vitamin C 10mg 36%
Vitamin A 0.1mg 5%
Iron 1.2mg 14%
Calcium 72.1mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top