Spinach Pie with Sun Dried Tomatoes
Indulge in the irresistible flavors of this Spinach Pie with Sun-Dried Tomatoes—a Mediterranean-inspired dish that’s both hearty and elegant. Tender sautéed spinach combines with the tangy sweetness of sun-dried tomatoes, the creamy richness of feta and ricotta cheeses, and a hint of nutmeg and oregano for a perfectly balanced filling. Enveloped in layers of buttery, golden phyllo pastry, this pie boasts a flaky texture that elevates every bite. Ideal for brunch, lunch, or dinner, this recipe is surprisingly easy to prepare, with just a 20-minute prep time, making it perfect for busy weeknights or entertaining guests. Serve it with a side salad or enjoy it on its own—this savory pie is guaranteed to impress and satisfy. Keywords: spinach pie, sun-dried tomatoes, phyllo pastry, Mediterranean recipes, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 100 grams Sun-dried tomatoes (oil-packed)
- 150 grams Feta cheese
- 100 grams Ricotta cheese
- 3 large Eggs
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 10 sheets Phyllo pastry sheets
- 100 grams Unsalted butter (melted)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 190°C (375°F).
Wash and roughly chop the spinach. Mince the garlic and chop the sun-dried tomatoes into small pieces.
Heat a skillet over medium heat, add the olive oil, and sauté the garlic until aromatic (about 1 minute).
Add the spinach to the skillet in batches, cooking until wilted. Once done, transfer to a colander and press out excess liquid.
In a large bowl, mix together the cooked spinach, sun-dried tomatoes, feta cheese (crumbled), ricotta cheese, eggs (lightly beaten), salt, pepper, oregano, and nutmeg until well combined.
Brush a 9-inch (23 cm) pie dish with melted butter. Layer one sheet of phyllo pastry into the dish, allowing the edges to overhang. Brush with melted butter and repeat with 5 more sheets, rotating each slightly to cover any gaps.
Pour the spinach filling into the prepared dish, smoothing the surface with a spatula.
Cover the filling with 4 more layers of phyllo pastry, brushing each layer with melted butter. Tuck the edges of the pastry into the dish to seal the pie.
Use a sharp knife to lightly score the top of the pie into desired serving sizes; this will make it easier to cut after baking.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and crispy.
Allow the pie to cool for 10 minutes before cutting and serving. Enjoy!
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 971 mg | 324% | |
| Sodium | 6453 mg | 281% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 15.2 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1636 mg | 126% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1997 mg | 42% | |
*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.
