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Walnut-Crusted Spinach & Feta Pie

Walnut-Crusted Spinach and Feta Pie

Prep Time: 15 minutes
Cook Time: 30 minutes

Yield: 6 Servings

616 cal


  • 1 pound fresh or frozen spinach
  • 6 large eggs
  • ½ C. plain yogurt
  • ½ C. pasteurized feta or goat cheese, crumbled
  • 2 garlic cloves, minced
  • 1 t. dried oregano
  • ½ t. ground cinnamon
  • ¼ C. panko or bread crumbs
  • 3 T. ground walnuts
  • ½ t. olive oil


  1. Place all the ingredients into a blender.
  2. Place the spinach in a large pot with ¼ C. of water. Cook over medium heat until wilted and most of the water is evaporated. Remove from the heat, let cool, and squeeze the remaining liquid from the leaves. Transfer to a food processor and chop into small pieces. Transfer to a large bowl.
  3. Add the eggs, yogurt, cheese, garlic, oregano, and cinnamon and stir to combine.
  4. In a small bowl, combine the panko (or bread crumbs) and chopped walnuts. Coat a 9-inch pie plate or baking dish with the olive oil. Press the walnut mixture into an even layer on the bottom of the pan.
  5. Pour the spinach mixture evenly over the walnut crust. Bake for 30 to 40 minutes.


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