Spinach Pie Joanne
Indulge in the savory charm of Spinach Pie Joanne, a Mediterranean-inspired delight that's both hearty and elegant. This recipe layers buttery, flaky phyllo dough with a luscious filling of fresh spinach, creamy ricotta, tangy feta cheese, and aromatic spices like oregano and nutmeg. Each bite offers a perfect balance of rich, cheesy goodness and vibrant greens, highlighted by the golden, crisp phyllo crust. Ideal as a vegetarian main dish or a crowd-pleasing appetizer, Spinach Pie Joanne is surprisingly simple to assemble, requiring just 25 minutes of prep time. Whether served warm or at room temperature, this delightful dish pairs beautifully with a fresh salad or a glass of crisp white wine, making it the perfect addition to any meal. SEO keywords: spinach pie, Mediterranean recipe, phyllo dough spinach pie, feta and ricotta pie, vegetarian appetizer, crispy phyllo pie.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 package (16 oz, thawed) phyllo dough
- 16 oz (washed and roughly chopped) fresh spinach
- 1 medium (finely diced) onion
- 3 cloves (minced) garlic
- 3 tbsp olive oil
- 8 oz (crumbled) feta cheese
- 1 cup ricotta cheese
- 2 large (beaten) eggs
- 1 tsp dried oregano
- 0.25 tsp (freshly grated or ground) nutmeg
- 1 tsp (or to taste) salt
- 0.5 tsp (freshly ground) black pepper
- 0.5 cup (melted) unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute more, until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, beaten eggs, dried oregano, nutmeg, salt, and black pepper. Mix well.
Once the spinach mixture has cooled slightly, squeeze out any excess liquid using a clean kitchen towel. Add the drained spinach mixture to the cheese mixture and stir to combine.
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
Place one sheet of phyllo dough in the prepared baking dish and lightly brush it with melted butter. Repeat this process with seven more sheets of phyllo dough, brushing each layer with butter before adding the next.
Spread the spinach and cheese mixture evenly over the layered phyllo.
Layer the remaining phyllo sheets over the filling, brushing each sheet with butter as you go. Use at least 8 sheets for the top layer.
Using a sharp knife, score the top layers of the phyllo into the desired serving-size squares or triangles, being careful not to cut through to the filling.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
Remove the spinach pie from the oven and let it cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 8296 mg | 361% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 8.2 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2701 mg | 208% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1186 mg | 25% | |
*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.
