Spinach Rice Feta Pie
Filled with Mediterranean flavors and a golden, flaky phyllo crust, this Spinach Rice Feta Pie is a hearty, crowd-pleasing dish perfect for any occasion. Fresh spinach is sautéed with onions and garlic, then combined with fluffy cooked rice, tangy feta cheese, and aromatic spices like dill and nutmeg, creating a rich and savory filling. Encased in buttery phyllo layers that bake to crispy perfection, this pie strikes the perfect balance between creamy and crunchy. With just 25 minutes of prep time, this recipe is ideal for a satisfying vegetarian dinner or a stunning addition to your brunch table. Pair it with a crisp side salad for a complete meal that’s sure to impress! Keywords: spinach rice feta pie, phyllo dough pie, Mediterranean spinach pie, vegetarian pie recipe.
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 150 grams cooked rice
- 200 grams feta cheese
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 large eggs
- 1 teaspoon dried dill
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 phyllo dough sheets
- 100 grams butter, melted
- 2 tablespoons olive oil
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch pie dish with a bit of butter or olive oil.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until soft and translucent, then add the minced garlic and cook for another minute.
Add the fresh spinach to the skillet in batches, stirring occasionally, until it wilts completely. Remove from heat, and allow it to cool for a few minutes.
Transfer the spinach mixture to a large bowl. Add the cooked rice, crumbled feta cheese, dried dill, nutmeg, salt, black pepper, and eggs. Mix everything well until combined.
Place one sheet of phyllo dough in the prepared pie dish, letting the edges hang over the sides. Brush the sheet with melted butter, then layer another sheet on top at a slight angle. Repeat this process until you’ve used 6 sheets of phyllo dough.
Spoon the spinach-rice-feta filling evenly into the pie dish, spreading it out to the edges.
Fold the overhanging edges of the phyllo dough over the filling, and brush them with butter. Layer the last 2 sheets of phyllo dough on top, tucking the edges into the dish and brushing each sheet with melted butter.
Using a sharp knife, carefully score the top layers of the phyllo dough into 6 portions to make slicing easier after baking.
Bake the pie in the preheated oven for 40–45 minutes or until the phyllo dough is golden and crisp.
Remove the pie from the oven, let it cool for 10 minutes, then slice and serve warm. Enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 269 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 128 mg | 3% | |
*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.
