The Best Spinach Pie and So Easy
Elevate your dinner table with "The Best Spinach Pie and So Easy," a luscious, flaky dish that's as simple to make as it is satisfying. Bursting with flavors from fresh spinach, creamy ricotta, tangy feta, and a dash of nutmeg, this Mediterranean-inspired recipe is layered between golden, buttery phyllo pastry for the ultimate comfort food experience. Perfect for busy weeknights or elegant gatherings, this spinach pie comes together in under an hour and serves six hearty portions. Its crisp texture, cheesy filling, and aromatic spices make it an irresistible crowd-pleaser that pairs beautifully with a side salad or a cup of soup. Whether you're a lover of savory pies or new to cooking with phyllo, this quick and easy recipe will become a cherished staple in your repertoire.
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Recipe Information
Ingredients
- 16 oz fresh spinach
- 8 oz feta cheese
- 8 oz ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 3 large eggs
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 10 phyllo pastry sheets
- 0.25 cup olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg, ground (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the spinach thoroughly and pat it dry. Roughly chop the spinach and set it aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for 1 more minute.
Stir the chopped spinach into the skillet with the onions and garlic. Sauté for 2-3 minutes, or until the spinach is wilted. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the feta cheese, ricotta cheese, Parmesan cheese, eggs, salt, black pepper, and nutmeg (if using). Mix well until fully incorporated.
Add the cooled spinach mixture to the bowl and stir until everything is evenly combined.
Lightly grease a 9x13-inch baking dish with a small amount of olive oil. Place one phyllo sheet into the dish, allowing the edges to hang over the sides. Brush the sheet lightly with olive oil. Repeat this process with 5 more phyllo sheets, layering them on top of each other and brushing each sheet with olive oil.
Spread the spinach and cheese filling evenly over the layered phyllo sheets in the baking dish.
Layer the remaining 4 phyllo sheets on top of the filling, brushing each with olive oil as before. Tuck in the overhanging edges to seal the pie.
Using a sharp knife, score the top layer of phyllo into serving-size squares or rectangles to make slicing easier after baking.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crisp.
Remove the spinach pie from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 7516 mg | 327% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 5.9 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 3047 mg | 234% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 785 mg | 17% | |
*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.
