Quick Easy Spinach and Feta Phyllo Pie
Delight in the flaky, golden perfection of this Quick Easy Spinach and Feta Phyllo Pie—an irresistibly savory dish that’s as simple to make as it is delicious. Perfect for busy weeknights or special gatherings, this Greek-inspired recipe layers crispy phyllo dough around a rich, creamy filling of spinach, crumbled feta, and ricotta, elevated with fresh dill and a touch of olive oil. With just 15 minutes of prep time and a short stint in the oven, this crowd-pleasing pie delivers bold flavors and a satisfyingly crispy texture. Serve it as a vegetarian main, an elegant brunch option, or a versatile side dish—whichever way you choose, it’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 sheets Phyllo dough sheets
- 300 grams Frozen spinach, thawed and drained
- 200 grams Feta cheese, crumbled
- 100 grams Ricotta cheese
- 2 large Eggs
- 80 ml Olive oil
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the thawed and drained spinach, crumbled feta, ricotta, eggs, chopped dill, salt, and black pepper. Mix until well combined and set aside.
Brush a 9x13-inch (23x33 cm) baking dish with a small amount of olive oil.
Lay one sheet of phyllo dough in the bottom of the dish and brush it lightly with olive oil. Repeat this process with 5 sheets, brushing each layer with olive oil and allowing the edges to hang over the sides of the dish.
Spread the spinach and feta mixture evenly over the layered phyllo sheets.
Fold the overhanging edges of the phyllo over the filling.
Layer the remaining 5 sheets of phyllo on top of the filling, brushing each layer lightly with olive oil. Tuck the edges neatly into the dish to seal the pie.
Using a sharp knife, score the top layer of phyllo into desired portions (e.g., rectangles or triangles) to make cutting easier after baking.
Bake in the preheated oven for 30 minutes, or until the phyllo is golden brown and crispy.
Remove the pie from the oven and allow it to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 5.1 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1703 mg | 131% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1928 mg | 41% | |
*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.
