Winter Greens Pie Recipe

Use cool-weather greens in this spin on a savory Greek pastry.
Winter Greens Pie

Winter Greens Pie

Bake winter greens in flaky filo dough for winter comfort food at its best.

Bake winter greens in flaky filo dough for winter comfort food at its best.

As a teenager in Cincinnati, one of my favorite haunts was a Westside gyro joint called Sebastian’s. Run by a colorful gent named Alex and his winsome daughters, it was easy to wile away a couple of hours there swapping lies, drinking Cokes and snacking on fries and a classic Greek pastry called spanakopita. Made with layers and layers of filo (sometimes spelled phyllo) dough wrapped around a savory filling of spinach and cheese, spanakopita can be made into a pie or folded into appetizer-sized triangles. Although I have to admit the winsome daughters probably had something to do with our frequent visits to Sebastian’s, this traditional savory pie was worth the trip.

Our take on the Greek pastry opens up the playing field to include not just spinach, but a variety of winter greens found in the garden. Depending on what you’re growing, kale, Swiss chard, tatsoi and the traditional spinach all work well in this savory pie punctuated to perfection by a blend of onion, pine nuts, feta and ricotta cheese.

When building this garden fresh pie, make sure to thoroughly drain the cooked greens and baste each layer of filo with butter to get the firm and flaky structure that makes it so good.

Winter Greens Filo Pie

  • 3 tablespoons olive oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 1/3 cup pine nuts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup flat leaf parsley, chopped
  • 2 pounds winter greens (spinach, Swiss chard, kale, etc), roughly chopped
  • 1/2 lemon, juiced
  • 1/2 pound ricotta cheese
  • 1/2 pound feta cheese
  • 1 egg, lightly beaten
  • 12 (9”x13”) sheets filo dough
  • 1 cup butter, melted

In a large saucepan, saute onion, garlic and pine nuts in olive oil over medium heat until onion is soft and pine nuts begin to brown.

Stir in salt and pepper.

Add parsley, greens and lemon juice and continue to cook, stirring, for 3-4 minutes.

Remove from heat to cool.

Once cooled, drain and stir in ricotta, feta and egg to fully combine.

Brush a 9”x13” baking pan with butter to lightly coat.

Place a layer of filo dough in the bottom of the pan and brush with melted butter.

Add a second layer of filo, brush with butter and continue until six layers have been placed and buttered.

Evenly spread greens oven filo in pan.

Cover greens with a sheet of filo and brush with butter.

Add additional layers of filo, coating each layer with butter, until six layers of filo top the pie.

Lightly score top of pie into squares to make it easier to cut once baked,

Bake in a 350 degree oven 45 minutes or until golden brown.

Allow to rest 10 minutes before serving.

Next Up

Winter Spinach Salad

Spinach topped with pecans, cranberries and maple vinaigrette puts fresh salad back on the table this winter.

Winter Vegetable Recipes

Learn easy ideas for incorporating winter vegetables into your family’s mealtime routine.

Winter Vegetable Stew Ideas

Satisfy hearty cold-weather appetites by preparing winter vegetable stew. Winter veggies shine in traditional stew recipes.

Roasted Winter Vegetable Ideas

Discover secrets to creating delicious oven roasted winter vegetables—along with ideas for incorporating them into mealtimes.

Winter Annuals

Count on winter annuals to add color to the garden’s frosty—or even snowy—season. Learn which annuals survive winter cold.

Cool-Weather Greens

Tips for growing lettuce varieties in your fall garden.

How to Make Mustard From Mustard Greens

This homemade condiment recipe puts a frost-beating crop to tasty use.

Black-Eyed Peas and Braised Greens Recipe

Braised greens topped with pickled stems bring good luck in the new year.

Ornamental Edibles: Winter Veggies Pack a Pretty Punch

The great thing about winter veggies is the wide variety of texture they offer.

Kale Salad Recipe

The Asheville farm to table restaurant Posana makes a Manchego kale salad that inspires great swooning devotion from its regulars.