I reworked Spinach and cottage cheese into a pie that hinges on one unexpected ingredient.

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I wasn’t expecting much when I tossed fresh spinach and cottage cheese into a baking dish, but this Spinach & Cottage Cheese Pie kept pulling me back for another slice. It’s honest and a little insolent, not trying to be fancy, yet there are moments that feel almost clever.

The tang of the cottage cheese cuts through the green sharpness of the spinach, and little pockets of flavor keep showing up with each bite. I admit I’m still learning the timing, sometimes I take it out too soon, sometimes I wait too long, but I always go back for more.

Spinach And Cottage Cheese

Ingredients

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Leafy spinach supplies fiber and vitamins A and K, earthy but mild flavor.
Cottage cheese adds creamy protein punch, keeps pie moist mild tang.
Eggs bind the filling, give extra protein and a custardy texture.
Feta brings salty briny bite and sharpness, optional but very flavorful.
Phyllo gets crisp and flaky in oven, adds buttery crunch.
Fresh dill and parsley brighten things, herbaceous and fresh tasting.
Onion and garlic give savory depth and a bit of sweetness.
Parmesan adds nutty umami and a salty finish, grate sparingly.

Ingredient Quantities

1 lb (450 g) fresh spinach or 16 oz (450 g) frozen chopped spinach

2 cups (480 g) cottage cheese

3 large eggs

3/4 cup (100 g) crumbled feta cheese, optional

1 small yellow onion or 3 scallions

2 cloves garlic

2 tbsp fresh dill

2 tbsp fresh parsley

1/4 cup (25 g) grated Parmesan, optional

3 tbsp olive oil

4 tbsp melted butter

8 to 10 sheets phyllo pastry or 1 (9 inch) pie crust

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground nutmeg, optional

How to Make this

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1. Preheat oven to 375 F (190 C) and butter a 9 inch pie dish or line it with a sheet of phyllo to start, you’ll need it ready.

2. Prepare the spinach: if fresh, wash, chop and quickly wilt in 1 to 2 tbsp olive oil until just soft, then cool and squeeze out excess liquid with your hands or a towel; if frozen, thaw fully and squeeze out as much water as you can.

3. In a skillet heat 1 tbsp olive oil, sauté the chopped onion (or sliced scallions) and minced garlic until soft and fragrant, cool slightly.

4. In a large bowl mix the squeezed spinach, cottage cheese, eggs, sautéed onion and garlic, dill, parsley, salt, pepper and the optional nutmeg; fold in feta and Parmesan if using, taste and adjust seasoning.

5. If using phyllo: mix the melted butter with the remaining olive oil, brush the pie dish, then layer 4 to 5 phyllo sheets, brushing each sheet lightly with the butter mixture so they dont dry out.

6. Spoon the spinach and cottage cheese filling onto the layered phyllo, spread evenly but dont overpack, then top with the remaining 4 to 5 phyllo sheets, brushing each as you go; tuck and crimp the edges and brush the top with any leftover butter.

7. If using a pre-made 9 inch pie crust: fit it in the dish, trim edges, pour in the filling, fold the edge if you like a rustic look and brush the top with melted butter.

8. Bake in the preheated oven until the filling is set and the crust or phyllo is deep golden, about 35 to 45 minutes (start checking at 30 minutes, ovens vary).

9. Let the pie rest at least 10 minutes before slicing so it firms up, serve warm or at room temp, and if you want a little extra tang sprinkle a bit more crumbled feta or grated Parmesan on top.

Equipment Needed

1. 9 inch pie dish or pie plate (or a dish lined with phyllo)
2. Large skillet or frying pan for wilting spinach and sauteing the onion
3. Large mixing bowl for combining cottage cheese, eggs and greens
4. Measuring cups and measuring spoons for cheese, oil and seasonings
5. Wooden spoon or rubber spatula to fold the filling gently
6. Pastry brush to oil and butter the phyllo or crust
7. Sharp knife and cutting board for chopping spinach, onion and herbs
8. Clean kitchen towel or cheesecloth (or salad spinner) to squeeze out excess water from spinach
9. Oven mitts and a timer to safely bake and check doneness

FAQ

Can I use frozen spinach? Yes. Thaw it, squeeze out as much liquid as you can in a clean towel or squeeze pouch, then briefly sauté to remove extra moisture. 16 oz frozen equals about 1 lb fresh.

How do I keep phyllo crisp? Thaw phyllo in the fridge, keep it covered with a damp towel while you work, brush each sheet with melted butter or olive oil, and bake until golden. Don’t pile on too much wet filling or the layers will go soggy.

What if I want to use a regular pie crust? Totally fine. Use a 9 inch crust. Blind bake it for 8 to 10 minutes to avoid a soggy bottom, or just bake with the filling but expect a softer base.

How long do I bake it and how do I know it’s done? Bake at 375 F (190 C) for about 35 to 45 minutes. It’s done when the top is golden and the center is set with only a slight jiggle. Let it rest 10 to 15 minutes before slicing.

Can I make it ahead or freeze it? Yes. You can assemble and refrigerate up to 24 hours before baking. Fully baked, it keeps 3 to 4 days in the fridge, or frozen up to 2 months (wrap tightly). Reheat in the oven at 350 F to keep the crust crisp. Microwave will make phyllo limp.

Any easy swaps to change flavor or cut fat? Swap cottage cheese for ricotta for a creamier texture, or use strained Greek yogurt. Skip or cut back on feta and Parmesan to lower salt and fat. You can replace some butter with olive oil, but texture and crispness will change a bit.

Spinach & Cottage Cheese Pie Recipe Substitutions and Variations

Spinach: swap with Swiss chard or kale. If using chard cut away thick stems, for kale massage or cook longer; frozen works same weight, just thaw and squeeze out excess water.
Cottage cheese: use ricotta 1:1 for similar texture, or thick Greek yogurt (strain first) for tang, or blended silken tofu if you want dairy free.
Phyllo pastry: use a 9 inch pie crust or puff pastry sheet for a flakier top, or stack soft tortillas for a quick rustic shortcut.
Feta cheese: swap with goat cheese for the tang, ricotta salata, or just omit and add an extra 1/4 cup Parmesan for nuttier flavor.

Pro Tips

1) Get rid of every bit of water. Squeeze fresh or thawed spinach in a clean towel till it feels almost dry, and let cottage cheese drain in a fine sieve for 10 minutes so it loses excess whey. If you skip this the filling will be runny and the crust will get soggy.

2) Keep phyllo sheets from turning into dust. Work fast, cover unused sheets with a damp towel, and brush each layer with the butter + oil mix so they stay flexible and crisp up evenly. Using a little oil with the butter cuts the chance of tearing.

3) Stop a soggy bottom by baking smart. Put the pie on a preheated baking sheet or use the lower oven rack to help the base crisp, or lightly prebake a pie crust for 5 to 8 minutes if you’re worried. If the top browns too quick, tent with foil and let the center finish without burning the top.

4) Fix texture and flavor before it’s too late. Pulse cottage cheese briefly in a food processor for a smoother, less curdy filling and taste for salt and lemon zest before you bake it. A squeeze of lemon or extra dill/parsley brightens cottage cheese which can be bland.

5) Let it rest and reheat right. Give the pie at least 10 to 15 minutes after it comes out so the filling firms up and slices cleanly. Leftovers crisp up again in a 350 F oven for 8 to 10 minutes instead of the microwave which makes phyllo limp.

Spinach & Cottage Cheese Pie Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I reworked Spinach and cottage cheese into a pie that hinges on one unexpected ingredient.

Servings

servings

Calories

321

kcal

Equipment: 1. 9 inch pie dish or pie plate (or a dish lined with phyllo)
2. Large skillet or frying pan for wilting spinach and sauteing the onion
3. Large mixing bowl for combining cottage cheese, eggs and greens
4. Measuring cups and measuring spoons for cheese, oil and seasonings
5. Wooden spoon or rubber spatula to fold the filling gently
6. Pastry brush to oil and butter the phyllo or crust
7. Sharp knife and cutting board for chopping spinach, onion and herbs
8. Clean kitchen towel or cheesecloth (or salad spinner) to squeeze out excess water from spinach
9. Oven mitts and a timer to safely bake and check doneness

Ingredients

1 lb (450 g) fresh spinach or 16 oz (450 g) frozen chopped spinach
2 cups (480 g) cottage cheese
3 large eggs
3/4 cup (100 g) crumbled feta cheese, optional
1 small yellow onion or 3 scallions
2 cloves garlic
2 tbsp fresh dill
2 tbsp fresh parsley
1/4 cup (25 g) grated Parmesan, optional
3 tbsp olive oil
4 tbsp melted butter
8 to 10 sheets phyllo pastry or 1 (9 inch) pie crust
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg, optional

Directions

Preheat oven to 375 F (190 C) and butter a 9 inch pie dish or line it with a sheet of phyllo to start, you’ll need it ready.
Prepare the spinach: if fresh, wash, chop and quickly wilt in 1 to 2 tbsp olive oil until just soft, then cool and squeeze out excess liquid with your hands or a towel; if frozen, thaw fully and squeeze out as much water as you can.
In a skillet heat 1 tbsp olive oil, sauté the chopped onion (or sliced scallions) and minced garlic until soft and fragrant, cool slightly.
In a large bowl mix the squeezed spinach, cottage cheese, eggs, sautéed onion and garlic, dill, parsley, salt, pepper and the optional nutmeg; fold in feta and Parmesan if using, taste and adjust seasoning.
If using phyllo: mix the melted butter with the remaining olive oil, brush the pie dish, then layer 4 to 5 phyllo sheets, brushing each sheet lightly with the butter mixture so they dont dry out.
Spoon the spinach and cottage cheese filling onto the layered phyllo, spread evenly but dont overpack, then top with the remaining 4 to 5 phyllo sheets, brushing each as you go; tuck and crimp the edges and brush the top with any leftover butter.
If using a pre-made 9 inch pie crust: fit it in the dish, trim edges, pour in the filling, fold the edge if you like a rustic look and brush the top with melted butter.
Bake in the preheated oven until the filling is set and the crust or phyllo is deep golden, about 35 to 45 minutes (start checking at 30 minutes, ovens vary).
Let the pie rest at least 10 minutes before slicing so it firms up, serve warm or at room temp, and if you want a little extra tang sprinkle a bit more crumbled feta or grated Parmesan on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.