Sensational Spinach Pie
Experience the perfect balance of flaky, golden phyllo pastry and a creamy, savory filling with this sensational spinach pie recipe! Packed with fresh spinach, tangy feta cheese, and creamy ricotta, this Mediterranean-inspired dish is elevated with a hint of nutmeg and perfectly seasoned with garlic, onion, and black pepper. Each layer of buttery phyllo provides an irresistible crunch that pairs beautifully with the rich, vegetable-laden filling. Whether you're hosting a dinner party, preparing a festive holiday spread, or simply craving a hearty vegetarian entrée, this spinach pie is as versatile as it is delicious. Ready in just over an hour, it serves up to six and can be enjoyed warm or at room temperature. Perfect for those seeking a flavorful, crowd-pleasing dish, this recipe is a surefire way to impress!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Fresh spinach
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 200 grams, crumbled Feta cheese
- 150 grams Ricotta cheese
- 2 large Eggs
- 0.5 teaspoons, ground Nutmeg
- 0.5 teaspoons Salt
- 0.5 teaspoons, freshly ground Black pepper
- 12 sheets, thawed if frozen Phyllo pastry sheets
- 100 grams, melted Unsalted butter
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch pie dish or baking dish.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
Add the spinach to the skillet in batches, cooking it down until wilted. If using packaged spinach, ensure it’s thoroughly washed and drained. Once cooked, transfer the mixture to a colander and press out any excess liquid, then set it aside to cool slightly.
In a large mixing bowl, combine the crumbled feta, ricotta cheese, and eggs. Mix until well incorporated.
Add the cooked spinach mixture to the bowl, along with the ground nutmeg, salt, and black pepper. Stir everything together until fully combined.
Lay a sheet of phyllo pastry over the bottom of the prepared dish, allowing the edges to hang over the sides. Brush the sheet lightly with melted butter. Layer another sheet of phyllo on top, rotating slightly so the corners don't align, and brush with more butter. Repeat this process with 6 sheets of phyllo.
Pour the spinach filling into the phyllo-lined dish, spreading it out evenly.
Cover the filling with the remaining 6 phyllo sheets, layering and brushing each one with melted butter as before. Tuck or fold the overhanging edges neatly into the dish to seal the pie.
Using a sharp knife, score the top layer of phyllo into serving-sized squares or triangles to make cutting easier after baking.
Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp. Remove from the oven and allow the pie to cool for 10 minutes before serving.
Slice into portions and enjoy your sensational spinach pie warm or at room temperature.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 111 mg | 2% | |
*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.
