Greek Herbspie with Feta Cheese

Everybody knows the famous spanakopita also known as spinach pie, a combination of spinach and feta cheese. But something really specilal is a greens or herbs pie. It is one of the secrets of the Greek diet. Various greens mixed with herbs and a bit of feta (or not) tucked in layers of phyllo dough.

Greek Herbspie with Feta Cheese

Cook Time: 40 minutes

Total Time: 1 hour, 50 minutes

Serving Size: 12

Calories per serving: 263.04

Fat per serving: 6.97g 11%

Saturated fat per serving: 4.38g 22

Carbs per serving: 31.32g 13%

Protein per serving: 11,17g 22.

Fiber per serving: 2.74g 11%

Sugar per serving: 2.88g

Sodium per serving: 462.35mg 19%


  • 4 cups all purpose flour
  • pinch of table salt
  • 1 tsp sugar
  • 1 cup extra-virgin olive oil
  • 1/3 cup club soda
  • 2 Tbsp white wine vinegar
  • 2 cups scallions, chopped
  • 6 cloves garlic, minced
  • 1 3/4 lbs Swiss chard, chopped
  • 1 cup each minced fresh dill, mint, and parsley
  • 1 pinch freshly ground black pepper
  • 12 oz feta, crumbled


  1. Preheat oven to 400F°.
  2. In a bowl, whisk together flour, salt and sugar.
  3. Pour in the oil, soda and vinegar. Stir to make a dough.
  4. Knead dough on a floured surface until smooth. Divide into 6 balls. Cover dough balls with a damp tea towel; let rest 30 minutes. Start to roll out a dough ball using a thin rod or dowel.
  5. Continue rolling dough, occasionally stretching it across the dowel, and turning it 90° after each roll, to create a 14" phyllo circle about 1/16" thick.
  6. Grease a 12" cake pan with 2 tablespoon oil. Transfer phyllo circle to pan; let edges hang over; brush with 2 tablespoon oil. Roll second dough sheet to match first; lay it on top of first sheet. Brush with 2 tablespoon oil.
  7. In a pot, heat olive oil over medium-high heat. Add scallions and garlic; cook until soft, 3–4 minutes. Add chard and herbs; cook, stirring, until tender, 12–15 minutes. Season with salt and pepper; cool. Stir in feta. Spread a third of the greens in pan.
  8. Roll out two more dough balls into 12" circles about 1/16" thick. Transfer to baking sheets; bake until golden, 4–6 minutes. Cool. Place 1 baked phyllo sheet on top of greens; cover with half the remaining greens. Top with remaining sheet(s) and greens.
  9. Roll 2 remaining balls into 12" circles about 1/16" thick.
  10. Cover greens with 1 phyllo sheet; brush with 2 tablespoon oil and score pie to vent. Top with remaining phyllo; fold phyllo hanging over edges onto top of pie; brush with 1 tablespoon oil.
  11. Bake 20 minutes. Reduce heat to 350°; bake until golden brown, 18–20 minutes.
  12. Let cool and serve hot.
1 Comment

Leave a Reply

Your email address will not be published.