Greek Spinach Pie
Discover the rich, savory layers of homemade Greek Spinach Pie, a Mediterranean classic that combines tender sautéed spinach with creamy feta and ricotta cheeses, fresh herbs like dill and parsley, and a hint of garlic for a burst of flavor in every bite. Encased in buttery, flaky phyllo pastry, this spinach pie achieves the perfect balance of crispy and creamy textures. Perfect for dinner or an impressive appetizer, it’s a crowd-pleasing dish that’s easy to prepare in under 90 minutes. Ideal for vegetarians or lovers of authentic Greek cuisine, this recipe is a must-try for those seeking a taste of the Mediterranean at home.
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Recipe Information
Ingredients
- 900 grams fresh spinach
- 200 grams feta cheese
- 200 grams ricotta cheese
- 2 pieces large eggs
- 1 medium yellow onion
- 3 stalks green onions
- 2 tablespoons dill (fresh, chopped)
- 3 tablespoons parsley (fresh, chopped)
- 2 pieces garlic cloves
- 12 sheets phyllo pastry sheets
- 120 milliliters olive oil
- 50 grams butter (melted)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x13 inch (23x33 cm) baking dish and set it aside.
Rinse the fresh spinach and chop it roughly. Heat a large skillet over medium heat and add half the olive oil. Sauté the spinach until wilted (about 5 minutes), then transfer it to a colander to drain and cool. Squeeze out any excess moisture once cooled.
In the same skillet, heat the remaining olive oil. Finely chop the yellow onion, green onions, and garlic. Sauté the onions and garlic until soft and translucent (about 3-4 minutes). Remove from heat.
In a large mixing bowl, combine the cooked spinach, sautéed onions, feta cheese (crumbled), ricotta cheese, eggs (lightly beaten), dill, parsley, salt, and black pepper. Mix thoroughly to form the filling.
Lay one sheet of phyllo dough into the bottom of the greased baking dish. Brush it lightly with melted butter. Place another sheet on top and repeat this process until you have layered 6 sheets total.
Spread the spinach filling evenly over the phyllo layers in the baking dish.
Layer another 6 phyllo sheets on top of the filling, brushing each layer with melted butter. Tuck the edges of the phyllo sheets into the sides of the pan for a clean finish.
Using a sharp knife, score the top layers of the phyllo into square or diamond shapes to make cutting easier after baking.
Bake in the preheated oven for 45 minutes or until the phyllo is golden brown and crisp.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy your homemade Greek Spinach Pie!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.0 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 404 mg | 31% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 156 mg | 3% | |
*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.
