Greek Spanakopita Pie

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

–

Save & Share

Servings 6

false

( 2 ) Ratings

2 Ratings

5 Stars 33%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

07305fd4-4b1c-4ac9-9cff-a08dc61d71d5

ingredients 11
Prep Time 35 min
Total Time 1 hr 30 min

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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.