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Spinach Pie with Goat Cheese, Raisins, and Pine Nuts

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 8 servings (serving size: 1 piece)


  • 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

Nutrition 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

How to Make It

  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.