Three Cheese Spinach Pie
Indulge in the ultimate comfort food with this savory Three Cheese Spinach Pie, a perfect blend of rich, creamy cheeses and vibrant spinach encased in layers of golden, flaky phyllo pastry. Featuring feta, ricotta, and Parmesan, the filling boasts a luscious, tangy flavor profile, perfectly seasoned with garlic, nutmeg, and a hint of black pepper. Sautéed spinach adds a fresh, earthy touch, while the buttery phyllo layers create an irresistible crispy texture. Ready in just over an hour, this impressive yet easy-to-make dish is ideal for weeknight dinners, potlucks, or special gatherings. Serve it warm or at room temperature for a versatile, crowd-pleasing meal that shines as a main course or hearty appetizer. Perfect for lovers of Greek-inspired flavors, this spinach pie is a must-try recipe for cheese enthusiasts and pastry lovers alike!
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Recipe Information
Ingredients
- 500 g Fresh spinach
- 200 g Feta cheese
- 200 g Ricotta cheese
- 50 g Grated Parmesan cheese
- 3 pieces Large eggs
- 1 tbsp Olive oil
- 2 pieces Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Ground nutmeg
- 10 sheets Phyllo pastry sheets
- 100 g Unsalted butter, melted
Instructions
Preheat the oven to 180°C (350°F). Grease a 9x13-inch baking dish or a large pie dish with olive oil or butter.
Wash the spinach thoroughly and dry it. Heat olive oil in a large skillet over medium heat, add the minced garlic, and sauté until fragrant, about 1 minute.
Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and let the spinach cool. Once cooled, squeeze out excess moisture and chop roughly.
In a large mixing bowl, combine the feta cheese, ricotta cheese, grated Parmesan, and the eggs. Whisk until evenly mixed.
Add the chopped spinach, salt, pepper, and nutmeg to the cheese mixture. Stir until fully incorporated.
Unroll the phyllo pastry sheets and keep them covered with a damp kitchen towel to prevent drying out. Place one sheet into the greased baking dish and brush lightly with melted butter. Layer 5 sheets in total, making sure to brush each layer with melted butter.
Spread the spinach and cheese filling evenly over the phyllo base.
Top the filling with the remaining 5 sheets of phyllo pastry, brushing each sheet with melted butter as you layer. Tuck or trim the edges as needed.
Using a sharp knife, score the top phyllo layers into desired serving sizes (squares or triangles). This will make cutting easier after baking.
Bake in the preheated oven for 45 minutes, or until the phyllo is golden brown and the filling is set.
Remove the spinach pie from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 7241 mg | 315% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 0.6 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2948 mg | 227% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 594 mg | 13% | |
*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.
