Greek · Dinner
Spinach and Cheese Pie
A flaky phyllo pastry pie filled with wilted spinach, dill, scallion and a mix of feta and ricotta, layered with butter and baked until golden and crisp. Served warm as a single wedge.
$4
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
507Calories
25.3gProtein
35.8gFat
24.8gCarbs
3.8gSugar
2.9gFiber
1542mgSodium
126mgChol
16.8gSat Fat
455mgPotassium
741mgCalcium
2.7mgIron
1.2mcgVitamin B12
10mgVitamin C
vegetarian
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Preheat the oven to 375°F (190°C) and lightly brush a small baking dish with olive oil.
2
Heat 1 tablespoon olive oil in a skillet over medium heat, add thinly sliced scallion and cook 1 minute until softened.
3
Add spinach and dill to the skillet and cook over medium heat 3 minutes, stirring, until fully wilted and liquid evaporates.
4
Transfer the spinach mixture to a bowl, let cool 5 minutes, then fold in crumbled feta, ricotta, beaten egg, nutmeg, black pepper and salt.
5
Lay one phyllo sheet in the prepared dish, brush with melted butter, repeat with remaining sheets, brushing each layer to keep it separated and crisp, then spoon filling onto center and fold overhanging edges over top, brushing seams with remaining olive oil.
6
Bake at 375°F (190°C) for 30 to 35 minutes until the phyllo is deep golden brown and shatters lightly when tapped.
7
Let the pie rest 5 minutes so the filling sets without spilling.
8
Plate
Transfer the pie to a plate and serve warm as a wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g feta cheese, crumbled
- 7 oz200g spinach
- 3.6 oz100g ricotta cheese
- 66 sheets phyllo dough (about 1.6 oz / 45g), thawed if frozen
- 4 tbsp4 tbsp olive oil, divided
- 2 tbsp2 tbsp butter, melted
- 22 scallion
- 2 tbsp2 tbsp dill
- 11 small egg, beaten
- 1/4 tsp1/4 tsp nutmeg
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch salt
