Greek Spinach Pie
A delightful Greek spinach pie filled with a creamy cheese mixture and fresh herbs, encased in flaky phyllo dough.
Servings 8 pieces
Calories 250kcal
Ingredients
Filling Ingredients
- 2 cups Fresh chopped spinach Or thawed frozen spinach, well drained
- 1 cup Feta cheese Briny and bold
- 1 cup Ricotta cheese Adds creaminess
- 2 large Eggs Need for binding
- 2 tablespoons Fresh dill Or dried dill if fresh is not available
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Pepper To taste
Pastry Ingredients
- 1 pack Phyllo dough Thaw fully in the fridge overnight
- 1/2 cup Olive oil Extra-virgin recommended for flavor
Aromatics
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Warm the olive oil in a large skillet. Sauté the chopped onion and garlic until soft and fragrant, about 5 minutes.
- Add in your chopped spinach and stir until wilted and any excess liquid has evaporated. Allow to cool.
Mixing
- In a bowl, combine the feta, ricotta, eggs, dill, and a bit of salt and pepper. Stir until creamy.
- Add the cooled spinach-onion mixture and mix until evenly combined.
Layering and Baking
- Brush a baking dish with olive oil. Lay a sheet of phyllo in the dish, brushing with oil. Layer 5-6 sheets, brushing each with oil.
- Spread the spinach-cheese filling over the phyllo layers.
- Fold the edges of the phyllo over the filling; cover with a few more phyllo sheets, brushing each layer with oil.
- Bake for 30-40 minutes until the top is golden brown.
- Allow the pie to cool for a few minutes before slicing.
Notes
Keep phyllo covered to prevent drying out. Drain well if using frozen spinach for best results. This pie can be made ahead and refrigerated before baking.
