Description
A deliciously easy recipe for Spinach and Feta Pie featuring layers of buttery phyllo dough filled with a cheesy spinach mixture.
Ingredients
Scale
- 1 package (1 lb) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1 pound fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 3 large eggs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat a tablespoon of melted butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked spinach mixture with feta, ricotta, Parmesan, eggs, salt, pepper, and nutmeg (if using). Mix well until all ingredients are combined.
- Brush a 9-inch pie dish with melted butter. Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush with more melted butter. Repeat this process with 5-6 more sheets, layering them in the dish.
- Pour the spinach and cheese mixture into the phyllo-lined pie dish, spreading it evenly.
- Fold the overhanging edges of the phyllo dough over the filling, then layer additional sheets of phyllo on top, brushing each with melted butter, until you have a total of 8-10 layers.
- Cut a few slits in the top layer to allow steam to escape. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
Notes
- Make sure to keep the phyllo dough covered with a damp cloth while working to prevent it from drying out.
- This pie can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg