Food Therapy: Baking Away the Blues

Homemade Spinach Feta Pie

This yummy recipe was inspired by my good friend and retired chef, Bonnie Mitchell, who first taught me to make spanakopita. Here it my version in a pie crust,  just out of the oven, but how did I make it? Here are the simple steps:

1. In a large mixing bowl, combine:

a small container (250ml) ricotta or cottage cheese

half a block crumbled feta (again about 250 ml)

2 eggs


a pinch of salt

a generous amount of dried or fresh dill, to taste (at least 1 1/2 tsp dried dill)

2. While working in this dry steam a bag of spinach in a large pot or pan, maybe half at a time, until wilted.

Let spinach cool, squeeze out excess liquid, and chop.

3. Then add chopped green onions (3-5) or chives (a handful)

4. Mix with the rest of the ingredients.

5. Make a simple pie crust (no French pastry degrees required) from Mollie Katzen’s Moosewood cookbook.

Actually I used whole wheat flour and threw in a tablespoon of brown sugar for good measure.    

Here I am being spoiled and using the kitchenaide friends gave me, but this can be done by hand or with a pastry cutter as well.

6. Grease pie plate with butter and place in pie crust.

7. Put filling in crust.

8. Put in preheated 350 C oven for about 40-45 minutes.

9. Enjoy! Would be nice with a side of green or Greek Salad, or even Greek Lentil Stew, but that recipe will be for next time!

11 thoughts on “Food Therapy: Baking Away the Blues

  1. rachelglalonde

    I’ve been snacking on frozen spanakopitas all week…this looks so good! I’ve always been intimidated by making my own pastry. I don’t know why…I should just try it!

    Liked by 1 person

    1. This is a really simple crust and if I can do it, so can you! I’m no expert. Just add the tablespoons of water of milk slowly until the crust holds together. Sometimes you might need a little extra liquid. 🙂


    1. Oh, good! Me, too! It’s a very forgiving recipe in that you can easily modify it. For example you can add more spinach to make it less like quiche, or more feta if you like a sharper, saltier flavour. It’s a lot of fun to make.

      Liked by 1 person

  2. Janet Eastland

    Looks good Anna. I’ve been making a double batch of no fat vegan chilli for myself and Karen today. Sorry no picture. (I’m clueless and haven’t any idea how to send it to you. It smells good.). I’ve had your pie and it is very good.


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