Spinach Orzo Pie
Savor the irresistible combination of Mediterranean flavors with this Spinach Orzo Pie, a unique twist on traditional savory pies. Featuring a creamy, cheesy filling of sautéed spinach, al dente orzo pasta, crumbled feta, and gooey mozzarella, this dish is nestled in buttery, flaky layers of golden phyllo dough. The addition of garlic, onion, and a hint of dried oregano enhances the rich, savory profile, while the perfectly crisp crust provides an indulgent contrast to the creamy interior. Easy to prepare in under an hour, this crowd-pleasing recipe is perfect for weeknight dinners, brunch spreads, or potluck gatherings. Each slice is a delightful balance of textures and flavors, making it a standout dish for vegetarian-friendly meals.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 6 cups fresh spinach
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 3 large eggs
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 phyllo dough sheets
- 4 tablespoons (melted) butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie pan with olive oil or cooking spray.
Cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, milk, oregano, salt, and black pepper. Stir in the cooked orzo, spinach mixture, crumbled feta cheese, and shredded mozzarella cheese until well combined.
Carefully layer one sheet of phyllo dough into the prepared pie pan, letting the edges hang over the sides. Brush the sheet with melted butter. Repeat this process with the remaining five sheets, brushing each layer with butter.
Pour the spinach and orzo mixture into the phyllo-lined pie pan, spreading it out evenly. Fold the overhanging edges of the phyllo dough over the filling, and lightly brush the top with more melted butter.
Bake the pie in the preheated oven for 35-40 minutes, or until the phyllo dough is golden brown and crispy, and the filling is set.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy your Spinach Orzo Pie!
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 6799 mg | 296% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 21.1 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1896 mg | 146% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 941 mg | 20% | |
*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.
