Super Cheesy Spinach Pie

This recipe has been passed through my family for generations. No one has ever written it down until now. I learned it by cooking it with my grandmother every year for the holidays since I was 7 until she passed. Since then I have taken over the responsibility of cooking this dish and have made a few adjustments of my own. It’s super cheesy and individually wrapped so you can take one and go. This recipe is also very customizable so if you cannot find one of the cheeses, replace it with another. Kashkaval for example is not in all grocery stores, so use Pecorino Romano.

Super Cheesy Spinach Pie

2 bags frozen spinach

1 egg

1 container pot-style or large curd cottage cheese

1 package farmers cheese

1 small block of feta cheese

1/2 kashkaval grated

1 box of phyllo dough thawed and cut in half, lengthwise, cover with a damp tea towel to prevent drying

1/2 stick of butter, melted with a pastry brush

 Thaw spinach, squeeze out excess water. Place into a large bowl. Add egg and all of the cheeses. Mix, the best way to do this is by hand it’s messy but really distributes the cheese throughout the spinach. The cheeses are all very salty cheeses, so I don't add additional salt, but I add a little bit of pepper. I know the mixture looks all white with little flecks of green, this is ok a lot of the cheese melts and there's more spinach than you think. Preheat your oven to 350 degrees and get out 2 cookie sheets. Using your pastry brush, brush a thin layer of butter on each of the cookie sheets. Depending on the phyllo dough you get you will either use 1 or 2 sheets. The thick cut filo dough or country style you will only need 1 piece. Thinner phyllo dough you will need 2 sheets or the mixture will break through the dough. Lay out the sheet of phyllo dough, take a spoonful of the spinach mixture and place it in the lower corner. Be sure not to over load the mixture or it will explode out when you make the dish. Now pull the corner with the mixture and fold to opposite side to form a triangle. Then fold back to other side. Continue this until you have a little triangle at the end. Lay the triangle seam side down on the cookie sheet and brush lightly with melted butter. Repeat with remaining dough and spinach mixture. Once the sheet is full place in the oven for 15-20 minutes until they are slightly golden brown. Remove from the oven and place on a cooling rack. Either eat now or provide to freeze.


To freeze- once completely cooled place in a Ziploc bag in a single layer and lay flat. Once they are frozen you may combine or stack to fit in your freezer.

To reheat- Place in a 350 degree oven and cook for 15 minutes or until a deep golden brown.