Spinach Cheese Pie
Indulge in the savory goodness of Spinach Cheese Pie—a comforting blend of fresh spinach, creamy feta, and ricotta cheese, all nestled within layers of buttery, golden phyllo dough. This classic recipe combines the earthiness of wilted spinach with the tangy richness of two cheeses, elevated by aromatic notes of garlic, onion, and a hint of nutmeg. Perfectly baked to achieve a flaky crust and a luscious filling, it’s an irresistible dish that’s ideal for brunch, a light dinner, or even a flavorful appetizer. Quick to prepare in just under an hour, this crowd-pleasing pie is as delightful to eat as it is to serve. Whether you're hosting a gathering or simply craving a homemade treat, this Spinach Cheese Pie is sure to impress.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 200 grams Feta cheese
- 150 grams Ricotta cheese
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 3 large Eggs
- 8 sheets Phyllo dough sheets
- 100 grams Butter, melted
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated (optional)
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
Add the fresh spinach to the skillet in batches, cooking until wilted. Once all the spinach is wilted, remove from heat and transfer to a colander. Press out excess liquid and let it cool.
In a mixing bowl, combine the cooled spinach, crumbled feta cheese, ricotta cheese, eggs, salt, pepper, and nutmeg (if using). Mix until well combined.
Brush a baking dish (approximately 9x13 inches) with melted butter. Lay one sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush it lightly with melted butter and repeat with 3 more sheets, layering them and buttering each.
Pour the spinach and cheese mixture into the prepared phyllo base, spreading it out evenly.
Layer 4 more sheets of phyllo dough on top of the filling, brushing each sheet with melted butter as you add it. Tuck any overhanging edges of the phyllo neatly into the dish.
Using a sharp knife, score the top layer of phyllo into serving-sized squares or diamond shapes. Be careful not to cut all the way through to the filling.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.
Remove from the oven and let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 6312 mg | 274% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 5.7 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 2219 mg | 171% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 821 mg | 17% | |
*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.
