Phyllo Dough Spinach Pie
Discover the irresistible charm of Phyllo Dough Spinach Pie, a golden, flaky delight bursting with Mediterranean-inspired flavors. This savory pie layers buttery, crisp phyllo dough with a rich and creamy filling of spinach, crumbled feta, ricotta cheese, and aromatic accents of dill, garlic, and green onions. Perfectly seasoned with a pinch of salt and pepper, this dish provides a mouthwatering combination of textures and tastes in every bite. Ready in just over an hour, this crowd-pleasing recipe is ideal for family dinners, brunch spreads, or as a show-stopping vegetarian main course. Whether served warm from the oven or at room temperature, it’s a classic comfort food that never fails to impress. Let this spinach pie transport your taste buds to the Mediterranean with its flaky crust and satisfying, cheesy filling!
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Recipe Information
Ingredients
- 16 oz Frozen chopped spinach
- 16 sheets Phyllo dough sheets
- 1.5 cups Feta cheese, crumbled
- 0.5 cups Ricotta cheese
- 2 Eggs
- 2 tbsp Fresh dill, chopped
- 2 cloves Garlic, minced
- 4 tbsp Olive oil
- 0.5 cups Butter, melted
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 Green onions, finely chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of melted butter or olive oil.
Thaw and drain the frozen spinach by squeezing out as much moisture as possible. Place the spinach in a large mixing bowl.
Add the crumbled feta cheese, ricotta cheese, eggs, chopped dill, minced garlic, green onions, salt, and pepper to the spinach. Mix well until thoroughly combined.
Unroll the phyllo dough sheets and cover them with a clean, slightly damp kitchen towel to prevent them from drying out while working.
Place one sheet of phyllo dough into the greased baking dish. Lightly brush the sheet with melted butter using a pastry brush. Repeat this process, layering and buttering 8 sheets of phyllo dough.
Spread the spinach and cheese mixture evenly over the layered phyllo dough in the baking dish.
Layer 8 more sheets of phyllo dough on top of the spinach mixture, brushing each layer lightly with melted butter. Ensure the final layer is well-buttered for a golden, crispy crust.
Using a sharp knife, score the top layers of the phyllo dough into squares or diamond shapes to make cutting easier later.
Bake the spinach pie in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving. Serve warm and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 229 mg | 18% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 450 mg | 10% | |
*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.
