Greek Pasta Pie
Transform your weeknight dinner routine with this mouthwatering Greek Pasta Pie, a Mediterranean-inspired twist on comfort food that’s as visually stunning as it is delicious. This vibrant dish features tender penne pasta tossed with sautéed spinach, caramelized onions, and aromatic garlic, all bound together by a luscious mixture of creamy Greek yogurt, tangy feta cheese, and fragrant herbs like oregano and dill. Encased in crispy, golden layers of buttery phyllo dough, each slice promises a delightful blend of textures and flavors. Perfect for feeding a hungry crowd, this savory pie is easy to prepare yet elegant enough for special occasions. Whether served as a main course or a hearty side dish, Greek Pasta Pie is a true celebration of Mediterranean cuisine!
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Recipe Information
Ingredients
- 300 g penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 200 g fresh spinach
- 150 g feta cheese, crumbled
- 50 g grated Parmesan cheese
- 3 large eggs, lightly beaten
- 200 g Greek yogurt
- 120 ml milk
- 1 tsp dried oregano
- 1 tsp dried dill
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter, melted
- 6 phyllo dough sheets, thawed
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and set it aside.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
Add the fresh spinach to the skillet and cook until it wilts, about 3-4 minutes. Remove the skillet from heat.
In a large bowl, whisk together the eggs, Greek yogurt, milk, oregano, dill, salt, and pepper. Stir in the crumbled feta and half of the Parmesan cheese.
Add the cooked pasta and the spinach mixture to the bowl with the egg mixture. Stir until everything is well coated.
Brush the bottom and sides of the springform pan with melted butter. Lay one sheet of phyllo dough into the pan, allowing the edges to hang over. Brush the phyllo lightly with butter. Repeat with 5 more sheets, layering each one at a slight angle to cover the pan completely and brushing each with butter.
Pour the pasta mixture into the phyllo-lined pan and spread it out evenly. Sprinkle the remaining Parmesan cheese on top.
Fold the overhanging phyllo dough over the pasta mixture, brushing the top lightly with more melted butter.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
Let the Greek Pasta Pie cool for 10 minutes before carefully removing the sides of the springform pan. Slice and serve warm.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 327.0 g | 119% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 22.1 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1906 mg | 147% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
