Spinach Pie

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I just finished this recipe and it was perfect. Not being a everyday user of phyllo I was a little intimidated, alas... Ina prevails. I chose to use unsalted butter which cut down on the salt that other reviewers said was a bit heavy handed. It was perfect. Will definitely make it a lot this summer.

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Appetizer for cocktail party...terrific flavors. Followed recipe except cut phyllo sheets into 3" wide strips...placed spoonful of spinach mixture at one end of phyllo...folded the phyllo into triangulae shape. Prepared the stuffed phyllo triangles same way per original recipe. Baking time is shorter due to reduced sizes. Enjoyed by all each time we make this. Thanks Ina.
Annie, Fremont, CA

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Big hit! I made this to go with our Christmas lamb dinner...delicious!
I used a 9x12 baking sheet instead and it was perfect for smaller portions.
Will definitely make this again!

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Really yummy. I made a couple of changes. I added two cloves of garlic and hard Greek sheep's milk cheese instead of the parm, the zest and juice of one lemon, 1/4 cup fresh mint, and only one teaspoon of nutmeg. I also used olive oil spray rather than melted butter on the phyllo dough itself. This is just an awesome recipe. My young son gobbled it up in two seconds flat. Great way to get veggies in your kids.

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Ian , Thank you for a great recipe .I also made this my husbands birthday he loved it.
So easy to make.Next time I am going to use chopped broccoli and garlic instead of the
nutmeg.
Kookie

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I thought was really tasty and my kids liked it too (aged 9 and 8. I did only use 1 tsp nutmeg and I added a few cloves of garlic. Next time I'm going to add some artichokes and sun dried tomatoes and decrease the spinach by one box. The filling was very moist not dry as one reviewer stated, but I added 7 large eggs because I didn't have extra large eggs. Tip: put defrosted spinach in clean dry hand towel and wring it out to easily and quickly remove water.

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Followed the recipe to the letter except I halfed it to accompany a lamb leg for easter. My first time using phyllo and it was packed with flavor. An instant family favorite and we are planning to serve it to vegetarian visitors in the future too. Thanks Ina, you recipes never disappoint!

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This recipe is so yummy I had leftovers for breakfast! The only thing I did differently was use fresh baby spinach instead of frozen. Spinach is my new favorite food. Thank you Contessa!!

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We loved it and we've had tons of spinach pies in restaurants and Greek festivals. I read the reviews, but because it's Ina I did not change a thing and it was perfect. I was nervous because I had never worked with phyllo before and it came out beautifully. The amount of nutmeg did not phase me since I have made many creamed spinach recipes and they all take nutmeg. My filling was outrageously good and I followed the recipe to the letter. The surprise ingredient for me was the addition of pine nuts since I had never had spinach pie with pine nuts before but the texture of the crunch in that creamy mixture was delightful! I rarely make a recipe twice, but this will be an exception. mmmmm

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Thought this was delicious and such a pretty presentation. I appreciated the reviews which I read prior to making the dish. I used just a tiny bit of nutmeg - maybe 1/2 tsp, and I made sure to add an extra egg since I only had large eggs and Ina always uses extra large. I also omitted the bread crumbs since someone said it was dry. BTW, I ALWAYS reduce the salt in Ina's recipes. I also added a bunch of onion powder to kick up the flavor. It turned out great!