Spinach Pie
Indulge in the savory layers of this classic Spinach Pie, a Mediterranean-inspired dish that’s as satisfying as it is elegant. Featuring a hearty filling of tender spinach, tangy feta, creamy ricotta, and a trio of cheeses perfectly seasoned with fresh dill and parsley, this recipe is encased in buttery, flaky phyllo dough for a golden, crispy finish. With a balance of delicate herbs and rich textures, this spinach pie is perfect for any occasion, whether served as a comforting appetizer or a delightful main dish. Easy to prepare and ready in just over an hour, this recipe is a crowd-pleaser that’s sure to make your table unforgettable. Ideal for brunches, lunches, or dinner parties, this dish brings a taste of Greek-inspired goodness to your kitchen.
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Recipe Information
Ingredients
- 16 oz Frozen chopped spinach
- 1 cup Feta cheese, crumbled
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 large Eggs
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Dill, fresh and chopped
- 2 tablespoons Parsley, fresh and chopped
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 10 sheets Phyllo dough sheets
- 4 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Thaw the frozen spinach and squeeze out as much excess water as possible using a clean kitchen towel or paper towels.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
In a large mixing bowl, combine the sautéed onions and garlic with the spinach, feta cheese, ricotta cheese, Parmesan cheese, eggs, dill, parsley, salt, and pepper. Mix until well combined.
Place one sheet of phyllo dough into the prepared baking dish, letting the edges hang over the sides. Brush lightly with melted butter. Repeat this process with 5 more phyllo sheets, layering them and brushing each with butter.
Spread the spinach filling evenly over the top of the phyllo layers.
Layer the remaining 4 phyllo sheets over the spinach mixture, brushing each sheet with melted butter. Fold any overhanging edges of phyllo dough over the top layer and brush once more with butter to seal the edges.
Using a sharp knife, score the top layer of phyllo into the desired number of servings (e.g., squares or triangles). This makes it easier to cut after baking.
Bake the spinach pie in the preheated oven for 35–40 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the pie cool for 10–15 minutes before serving.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 5791 mg | 252% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.4 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2592 mg | 199% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2993 mg | 64% | |
*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.
