Spinach Vegetable Pie
Discover the perfect blend of hearty vegetables and creamy cheeses with this irresistible Spinach Vegetable Pie! Featuring nutrient-packed fresh spinach, shredded carrots, and zucchini, this savory delight is elevated with a rich ricotta and feta filling, gently spiced with nutmeg for a subtle depth of flavor. Encased in layers of buttery, flaky phyllo dough, each bite delivers a satisfying crunch paired with a velvety, flavorful interior. This comforting dish is easy to prepare in just over an hour and serves as an elegant main course or a delightful side at any gathering. Ideal for vegetarians or anyone craving a wholesome, homemade pie, this recipe is your go-to for healthy comfort food that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 6 cups fresh spinach
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, shredded
- 1 medium zucchini, shredded
- 3 large eggs
- 1 cup ricotta cheese
- 0.75 cup feta cheese, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 8 phyllo dough sheets
- 3 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 375°F (190°C).
Wash the fresh spinach thoroughly and pat it dry. Roughly chop it and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, shredded carrot, and shredded zucchini. Cook for another 3-4 minutes until the vegetables become tender.
Add the spinach to the skillet and cook until it wilts and any excess moisture evaporates. Remove the skillet from heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk the eggs. Add the ricotta cheese, crumbled feta, salt, black pepper, and nutmeg (if using). Mix well.
Fold the sautéed vegetables into the egg and cheese mixture until evenly combined.
Prepare a 9-inch pie dish or baking dish by lightly greasing it with olive oil or butter.
Layer one sheet of phyllo dough into the dish, letting the edges overhang slightly. Brush the sheet lightly with melted butter. Repeat this process with 7 more sheets of phyllo, brushing butter between each layer.
Pour the spinach and vegetable filling into the prepared phyllo crust, spreading it evenly.
Fold the overhanging edges of the phyllo sheets over the top of the filling. If needed, add one final sheet of phyllo dough on top and brush it with melted butter for a golden finish.
Bake the pie in the preheated oven for 40 minutes, or until the top is golden brown and the filling is set.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 16.5 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2209 mg | 170% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1536 mg | 33% | |
*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.
