Greek Meat & Spinach Pie

Category

Entrees

Servings

8

Looking for more ways to substitute with Greek Yogurt? Then be sure to check out our Greek Yogurt Substitution Guide and learn about all the great benefits you receive simply by eating Greek Yogurt.

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ cups chopped onion

  • 1 clove garlic, minced
  • ¾ pound lean ground beef
  • 1 (10-ounce) box frozen spinach, thawed
  • 3 ounces crumbled feta cheese (about ⅔ cup)
  • â…” cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt

  • ½ cup freshly grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 3 tablespoons chopped fresh dill weed
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons tomato paste
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 recipe Easy Flaky Greek Yogurt Pie Crust or 1 package refrigerated pie crusts

Directions

  1. PREHEAT oven to 350ºF.
  2. HEAT oil in large skillet over medium-high heat; add onions and cook, stirring, until tender and beginning to brown, about 2 minutes. Add garlic and cook for about 1 minute longer.
  3. Add beef to skillet and cook, breaking it up with spoon, until it is no longer pink and juices have evaporated, about 5 minutes. Transfer to large bowl.
  4. FIRMLY squeeze water out of spinach and add spinach to bowl. Add feta, yogurt, Parmesan, eggs, dill, mint, tomato paste, salt and pepper, combining well.
  5. PLACE one round of pie crust in 9-inch deep-dish pie plate. Spoon in filling in even layer. Moisten edge of bottom crust with water, and place second crust on top. Press and crimp edges together. Cut slits in top crust.
  6. BAKE for 40 to 50 minutes or until golden.

Nutrition

Nutrition

per serving
Calories
515
Amount/Serving % Daily Value
Fat
32 grams
49%
Saturated Fat
17 grams
85%
Cholesterol
137 milligrams
46%
Sodium
886 milligrams
37%
Carbs
35 grams
12%
Fiber
3 grams
12%
Protein
23 grams
Calcium
295 milligrams
30%
Image of Greek Meat & Spinach Pie

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

Let’s get cooking

The Cabot Blog

Get Reading