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Bulgarian Spinach Pie with cheese

Bulgarian Spinach Pie

Bulgarian Spinach Pie

Spinach pie is one of my favorite dishes of spring. I always complement the slightly bitter taste of the cooked spinach with a little complementary opposite flavors – lemonade sweetness and a pinch of salt. Greeks prepare a similar meal with homemade phyllo and call it „spanakopita“. There is also a traditional spinach pie recipe in English cuisine.


For spinach stuffing:

  • 600-700 g of spinach
  • 2 green onions
  • 2 cloves of garlic
  • Pinch of salt
  • 30 ml of olive oil

For the pie:

  • 500 g of phyllo
  • 3 eggs
  • 1 tea cup lemonade (Sprite, 7UP)
  • 300 g white cheese (cow, sheep or goat optional)
  • 1 packet of butter (125 g)


Prepare the spinach stuffing:

Wash and clean the spinach, cut it in bulk to make it easy to get into the pan.

Cut the onion and garlic.

Use a large 5 liter saucepan. Heat the olive oil and gently cook the onion and garlic. Do not let it to over fry. Add the spinach and sprinkle with a pinch of salt. Stir occasionally and cook until all the liquid in the pan has evaporated.

Fry the butter in a small casserole. In this way, the aroma of the pie will become richer and nicer.

Preheat oven to 180 degrees Celsius.

Prepare a suitable pan, grease it with melted butter.

Beat the eggs with the lemonade, crush the cheese. Prepare the pan with the spinach stuffing.

In a pan, rotate a row of prepared phyllo, spinach, cheese, some egg mixture and melted butter.

And so while using all the products. Top with the last sheet of phyllo. Pour with a knife and pour the pie on top with the rest of the eggs and lemonade, as well as the remaining butter.

Put in the oven and bake for 40-45 minutes. Until crispy baked crust forms.

Serve the pie warm or cold.

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