Greek Pie
Indulge in the rich Mediterranean flavors of this classic Greek Pie, a savory masterpiece featuring layers of crispy, golden phyllo dough and a hearty filling of fresh spinach, creamy feta, ricotta cheese, and fragrant dill. Perfectly seasoned with sautéed garlic and onion, this spinach and cheese pie encapsulates the best of Greek cuisine in every bite. Easy to prepare in just over an hour, it’s the ultimate crowd-pleaser for family dinners, brunches, or gatherings. Serve it warm or at room temperature to let the flaky crust and luscious filling shine. This recipe is a must-try for lovers of traditional Greek dishes and those looking to add a little Mediterranean flair to their menu.
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Recipe Information
Ingredients
- 12 pieces Phyllo dough sheets
- 500 grams Fresh spinach
- 200 grams Feta cheese
- 150 grams Ricotta cheese
- 2 large Eggs
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Dill, fresh (chopped)
- 4 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 100 grams Butter (melted)
Instructions
Preheat your oven to 175°C (350°F). Grease a rectangular baking dish or pan with a light layer of olive oil.
Wash the spinach thoroughly, then chop it into smaller pieces. In a large skillet over medium heat, heat 2 tablespoons of olive oil and sauté the chopped onion until translucent (about 3 minutes). Add the minced garlic and cook until fragrant (about 1 minute).
Add the spinach to the skillet and cook until it has wilted and any moisture has evaporated (about 5-7 minutes). Remove from heat and let it cool slightly.
In a large mixing bowl, crumble the feta cheese and mix it with the ricotta cheese, 2 beaten eggs, dill, salt, and black pepper. Add the cooked spinach mixture and stir until everything is well combined.
Place one sheet of phyllo dough into the bottom of the greased baking pan and brush it lightly with melted butter using a pastry brush. Repeat this process, layering and buttering 6 sheets of phyllo dough to form the base.
Spread the spinach and cheese filling evenly over the phyllo dough base.
Layer the remaining 6 phyllo dough sheets on top of the filling, brushing each sheet with melted butter. Make sure to tuck the edges neatly into the pan.
Using a sharp knife, score the top layer of the pie into serving-sized squares or triangles. Be careful not to cut all the way through to the filling.
Bake the pie in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Let the Greek Pie cool for 10-15 minutes before serving. Enjoy it warm or at room temperature!
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 5377 mg | 234% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 7.6 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2140 mg | 165% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 749 mg | 16% | |
*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.
