Whimpy Skimpy Spinach Pie
Indulge in the savory delight of Whimpy Skimpy Spinach Pie, a flaky and golden masterpiece filled with a rich blend of fresh spinach, creamy ricotta, tangy feta, and gooey mozzarella cheese. Encased in delicate, buttery layers of phyllo dough, this dish marries the crispiness of the crust with the creamy, garlicky filling for a flavor-packed meal. Perfectly spiced with a hint of nutmeg and black pepper, this spinach pie offers a satisfying yet light option for lunch, dinner, or even an elegant appetizer. With just 25 minutes of prep time and simple baking instructions, this recipe is ideal for home cooks looking to elevate their meals with Mediterranean-inspired comfort food. Serve warm alongside a fresh salad or as part of a brunch spread, and savor every crispy, cheesy bite! Keywords: spinach pie recipe, phyllo dough, Mediterranean comfort food, vegetarian pie, easy savory pie.
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Recipe Information
Ingredients
- 454 grams Fresh spinach
- 240 grams Ricotta cheese
- 120 grams Feta cheese
- 120 grams Mozzarella cheese
- 2 large Egg
- 2 cloves Garlic clove
- 2 tablespoons Olive oil
- 8 sheets Phyllo dough sheets
- 60 grams Butter, melted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Heat a large skillet over medium heat. Add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet in batches. Cook until wilted, about 3-4 minutes. Remove from heat and allow to cool. Drain any excess liquid and chop the spinach finely.
In a large bowl, combine the ricotta cheese, feta cheese (crumbled), mozzarella cheese (shredded), eggs, cooked spinach, salt, black pepper, and optional nutmeg. Mix until fully incorporated.
Lay one sheet of phyllo dough on a clean surface. Brush it lightly with melted butter. Place another sheet on top and repeat the process until you have 4 layered sheets.
Transfer the layered phyllo sheets to the prepared baking dish and gently press them to fit, letting the edges hang over the sides of the dish.
Pour the spinach and cheese mixture evenly into the phyllo-lined dish.
Repeat layering with the remaining 4 phyllo sheets, brushing each with melted butter. Lay the second set of sheets on top of the filling, tucking the overhanging edges into the dish.
Brush the top layer generously with melted butter to ensure a golden crust.
Using a sharp knife, score the top phyllo layer into serving-sized rectangles or squares to make cutting easier after baking.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Allow the spinach pie to cool for 10 minutes before slicing and serving. Enjoy your Whimpy Skimpy Spinach Pie!
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 6293 mg | 274% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 3.2 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2916 mg | 224% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 764 mg | 16% | |
*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.
