Spinach and Cheese Pie
Flaky, golden, and irresistibly flavorful, this Spinach and Cheese Pie is a classic dish that combines layers of buttery phyllo dough with a rich, savory filling. Packed with the vibrant goodness of spinach and a trio of cheeses—feta, ricotta, and mozzarella—this recipe is elevated with aromatic herbs like dill and fresh parsley, along with sautéed onions for added depth. Perfectly crisp on the outside and creamy on the inside, this pie is ideal for brunch, lunch, or a satisfying vegetarian dinner. With easy-to-follow steps and a prep time of just 20 minutes, this crowd-pleaser is sure to impress at any gathering. Serve it warm for a comforting dish that's both elegant and approachable.
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Recipe Information
Ingredients
- 500 grams Frozen spinach
- 200 grams Feta cheese, crumbled
- 200 grams Ricotta cheese
- 100 grams Shredded mozzarella cheese
- 2 large Eggs
- 1 teaspoon Dried dill
- 2 tablespoons Fresh parsley, chopped
- 1 medium Onion, finely chopped
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 sheets Phyllo dough sheets
- 100 grams Butter, melted
Instructions
Preheat your oven to 190°C (375°F).
Thaw the frozen spinach and squeeze out excess water using a clean kitchen towel or paper towels. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and slightly golden, approximately 5 minutes.
In a large mixing bowl, combine the cooked onion, thawed spinach, feta cheese, ricotta cheese, shredded mozzarella cheese, eggs, dried dill, chopped parsley, salt, and black pepper. Mix well to combine.
Brush a 9x13-inch baking dish with melted butter. Lay down one sheet of phyllo dough, letting the edges hang over the sides of the dish. Brush the sheet lightly with melted butter. Repeat the process, layering 4 phyllo sheets, brushing each one with butter.
Pour the spinach and cheese mixture evenly over the layered phyllo sheets.
Layer 4 additional phyllo sheets on top of the filling, brushing each sheet with melted butter as you go.
Fold the overhanging edges of the phyllo dough onto the top layer and brush with additional butter to seal the edges.
Using a sharp knife, carefully score the top layer of the pie into your desired portions (e.g., squares or diamonds). This will make it easier to cut after baking.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden and crispy.
Remove from the oven and allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 459 mg | 35% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 533 mg | 11% | |
*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.
