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Ham and Spinach Pie

With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 3 tablespoons butter, divided
  • 1 medium onion, halved and sliced
  • 8 ounces sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 6 sheets phyllo dough (14x9 inches)
  • 2 cups finely chopped fully cooked ham
  • 1 cup shredded mozzarella cheese
  • 3 large eggs, beaten
  • Optional: Salt and pepper to taste


  • Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through.
  • In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
  • Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.
Nutrition Facts
1 piece: 195 calories, 11g fat (6g saturated fat), 113mg cholesterol, 633mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 fat, 1 lean meat, 1/2 starch.

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