Classic Spinach Pie
A comforting and flavorful spinach pie made with creamy cheeses and flaky phyllo pastry, perfect for sharing and any occasion.
Servings 8 servings
Calories 320kcal
Ingredients
For the crust and base
- 1 package phyllo dough Thaw overnight in the fridge.
- 1 cup olive oil or melted butter Mix for added richness.
For the filling
- 1 onion, chopped Yellow or sweet onions preferred.
- 2 cups fresh spinach, chopped Can use baby spinach or frozen (squeeze dry).
- 1 cup feta cheese, crumbled Buy a block for better flavor.
- 1 cup ricotta cheese Adds creaminess.
- 2 eggs, beaten Helps bind the filling.
- salt and pepper to taste Go easy on salt because of feta.
- 1/4 cup fresh dill or parsley, chopped (optional) Choose based on preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a little olive oil and cook your chopped onion until it’s soft and translucent—about 3-4 minutes.
- Add chopped fresh spinach, stirring until it’s wilted and bright green.
- In a big bowl, combine your sautéed mixture with crumbled feta, ricotta, beaten eggs, herbs, and plenty of freshly cracked black pepper. Taste for salt.
- Brush a 9×13 baking dish with olive oil. Lay down a sheet of phyllo, brush with oil, and repeat to create a sturdy base of about 6 sheets.
- Spread your spinach and cheese mixture evenly over the phyllo base.
- Layer on more phyllo sheets (about 6–8), brushing each with oil and tucking in the edges for a nice seal.
Baking
- Bake for 30–35 minutes, until beautifully golden and crisp on top.
- Let it rest for 10–15 minutes before slicing.
Notes
Keep your phyllo covered while working to prevent it from drying out. For better color, you can lightly brush the top with beaten egg. This dish is versatile, allowing for various greens and cheeses.
