This pie is inspired by the Greek spanakopita – but easier because it doesn’t require the filo topping and gives you the full flavor of the spinach and the feta. Perfect for lunch, brunch or light dinner.

Preparation time: 20 minutes + 40-45 minutes baking

What you need:

8oz (250g) filo dough (also known as phyllo dough)

18 oz (500g) frozen spinach

½ cup (125g) plain Greek yogurt (you could alternate with regular yogurt)

1 medium onion, chopped

4 garlic cloves, minced

2 eggs

200g Feta cheese, cut into small cubes

Salt & pepper

½ teaspoon nutmeg

Butter for the form

1 tablespoon oil

How to do it:

Grease a baking dish (about 9in x 9in / 23cm x 23cm) with butter. Set aside.

Place spinach in a colander and put it into the kitchen sink; squeeze out as much liquid as possible. Let continue draining while you prepare the pie.

Heat oil in a medium pot at medium heat and cook onions for about 5 minutes until translucent; add garlic and cook for another 2 minutes.

Add spinach and reduce heat; when spinach is warm puree it with a handheld blender (you can also use a stand mixer) until it is smooth.

Stir in yogurt and taste with salt, fresh pepper and nutmeg. I like it well spiced, so use a good amount of pepper.

Stir in the eggs and make sure it’s all well mixed.

Add feta pieces at the end and carefully stir the spinach mix.  

Line the bottom and the sides of the oven dish with the filo dough. Cut off overhanging dough and add the cut-off pieces to the bottom of the dish. Make sure the dough is well sealed.

Spread spinach mix evenly into the dough.

Place on the lowest rack in the oven and bake at 350F (180 C) for 40-45 minutes or until the filo is browned.

Enjoy!