Recipes from the Roulant: Spinach and feta pie


We are happy to bring you our fifth recipe in the new series Recipes from the Roulant! These monthly recipes allow you to get to know the different activities of our organization.

In this post, we share with you a recipe featuring delicious greens that are being grown at our very own farm in Senneville and that will be available shortly in our Organic Baskets, at our Farmer’s Market as well as in our General Store!

Sign up now for your own organic basket, and come visit us at our first Farmers’ Market on June 13th!


Spinach and feta pie

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 1 onion thinly sliced
  • 2 tablespoons olive oil
  • 3/4 lb fresh spinach chopped
  • 1 clove garlic finely chopped
  • 3 eggs lightly beaten
  • 1 cup feta cheese rinsed, drained and diced
  • 3/4 cup 15% cream
  • 6 sheets phyllo dough
  • 1/4 cup butter melted
  • Salt and pepper


  1. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  2. In a large skillet, brown the onion in the oil. Add the spinach and garlic and sauté until the spinach has wilted. Season with salt and pepper. Drain in a sieve. Set aside.
  3. In a bowl, combine the eggs, cheese, and cream. Add the spinach mixture. Season with salt and pepper.
  4. On a work surface, overlay six sheets of phyllo, rotating each 1/6 of a turn and brushing each sheet with butter.
  5. Move the prepared phyllo sheets to a 23-cm (9-inch) pie plate. Pour the spinach mixture into the pastry and fold and crumple up the dough onto the filling. Brush with butter. Bake for about 45 minutes or until the pastry is golden brown.

Recipe Notes

You can serve this pie with tomato or marinara sauce.

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