Spinach Pie with Goat Cheese, Raisins, and Pine Nuts

Spinach Pie with Goat Cheese, Raisins, and Pine NutsRecipe
Photo: Ellen Silverman; Styling: Toni Brogan


8 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 363
Fat 21.8 g
Satfat 6.6 g
Monofat 9.9 g
Polyfat 3.6 g
Protein 14.9 g
Carbohydrate 31.9 g
Fiber 6.4 g
Cholesterol 13 mg
Iron 5.3 mg
Sodium 480 mg
Calcium 300 mg


1/3 cup olive oil, divided
2 cups minced onion (about 1 large)
5 (9-ounce) packages fresh spinach
1/2 cup golden raisins
2 cups (8 ounces) crumbled goat cheese
1/3 cup pine nuts, toasted
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
12 sheets frozen phyllo dough, thawed
Cooking spray


1. Preheat oven to 400°.

2. Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Simmer spinach mixture 40 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper.

3. Press 1 phyllo sheet into bottom and up sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil. Repeat procedure with the remaining 3 phyllo sheets and the remaining 1 1/2 tablespoons oil. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes.