Spinach Ricotta Pie with a Hint of Feta
Indulge in the savory, flaky perfection of this Spinach Ricotta Pie with a Hint of Feta—an irresistible blend of soft cheeses, sautéed spinach, and aromatic fresh dill encased in golden layers of buttery phyllo dough. This Mediterranean-inspired dish features creamy ricotta cheese paired with the tangy bite of feta, elevated by a hint of Parmesan and garlic for a rich and flavorful filling. The phyllo crust delivers a crisp, delicate texture that contrasts beautifully with the creamy spinach mixture inside, while a final egg wash lends a glossy, bakery-worthy finish. Perfect as a hearty vegetarian main course or an elegant appetizer, this easy-to-follow recipe takes just over an hour to prepare and bake, serving six portions of wholesome goodness. Whether for brunch, dinner, or a holiday gathering, this stunning pie is guaranteed to steal the spotlight!
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Recipe Information
Ingredients
- 450 g fresh spinach
- 250 g ricotta cheese
- 100 g feta cheese
- 3 large eggs
- 50 g parmesan cheese, grated
- 1 small clove of garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 sheets phyllo dough sheets
- 70 g unsalted butter, melted
Instructions
Preheat your oven to 190°C (375°F).
Wash the spinach thoroughly, then sauté it in a large skillet with the olive oil and minced garlic over medium heat until wilted (about 3-4 minutes). Transfer to a colander to drain excess liquid, then chop roughly.
In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan, 2 of the eggs, chopped dill, salt, and black pepper. Mix until well-blended.
Add the cooked spinach to the cheese mixture. Stir until evenly combined.
Lightly grease a 23 cm (9-inch) pie dish with butter or cooking spray. Lay one sheet of phyllo dough in the dish, letting the edges hang over. Brush it lightly with melted butter. Repeat with 4 more phyllo sheets, rotating each sheet slightly to cover the entire dish evenly.
Spoon the spinach and cheese mixture into the phyllo-lined dish, spreading it out evenly.
Cover the filling with the remaining 3 sheets of phyllo dough, brushing each layer lightly with butter and tucking the edges under to seal.
In a small bowl, whisk the remaining egg and brush it over the top layer of phyllo for a glossy finish.
Using a sharp knife, lightly score the top of the pie into 6 portions to make slicing easier later.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 1.2 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2609 mg | 201% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 706 mg | 15% | |
*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.
