Spinach Phyllo Casserole
Golden, flaky layers of phyllo dough meet a rich, savory spinach and cheese filling in this irresistible Spinach Phyllo Casserole. Perfect as a comforting main dish or an elegant side, this recipe combines tender sautéed onions and garlic, crumbled feta, creamy ricotta, and a hint of nutmeg for a Mediterranean-inspired flavor profile that’s truly unforgettable. The phyllo dough sheets, delicately brushed with melted butter, create a crispy, golden crust that contrasts beautifully with the creamy spinach mixture inside. Ready in just over an hour, this dish is ideal for entertaining or elevating a weeknight dinner. Serve this crowd-pleaser with a crisp green salad or alongside roasted vegetables for a complete meal that’s as satisfying as it is stunning. Keywords: spinach phyllo casserole, flaky phyllo dough recipe, feta spinach casserole, vegetarian casserole recipes.
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Recipe Information
Ingredients
- 16 oz Frozen chopped spinach
- 3 tbsp Olive oil
- 1 Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 8 oz Feta cheese, crumbled
- 1 cup Ricotta cheese
- 3 Eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg, ground
- 10 Phyllo dough sheets, thawed
- 0.5 cup Butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Thaw the frozen spinach and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Remove the skillet from the heat. In a large mixing bowl, combine the sautéed onions and garlic, the drained spinach, feta cheese, ricotta cheese, eggs, salt, pepper, and nutmeg. Mix until fully combined.
Place one sheet of phyllo dough in the greased baking dish, allowing it to slightly overhang the edges. Lightly brush the sheet with melted butter. Repeat with 5 more sheets, layering and brushing each with butter.
Spread the spinach mixture evenly over the phyllo layers in the baking dish.
Top the spinach mixture with 4 more sheets of phyllo, brushing each sheet lightly with melted butter as you layer. Tuck the edges of the phyllo neatly into the dish to enclose the filling.
Using a sharp knife, score the top layers of phyllo into squares or diamonds to make serving easier after baking.
Bake the casserole in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
Let the casserole cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 6242 mg | 271% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 11.4 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 2840 mg | 218% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3062 mg | 65% | |
*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.
