Description
A delightful spinach pie featuring flaky phyllo pastry with a rich filling of spinach and cheese, perfect as a main dish or appetizer.
Ingredients
Scale
- 1 package phyllo dough
- 1 cup spinach (fresh or frozen, thawed and chopped)
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dill (fresh or dried)
- Salt and pepper to taste
- 1 egg (optional, for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Cover phyllo dough with a damp towel to keep it moist.
- In a pan, heat olive oil over medium heat, add onion and garlic, and sauté until soft and fragrant (3-5 minutes).
- Add chopped spinach and cook until wilted (if fresh) or heated through (if frozen). Mix with feta, ricotta, dill, salt, and pepper in a large bowl.
- Layer phyllo dough in a greased baking dish, brushing each layer with olive oil. Spread the spinach mixture over the layers. Fold edges of phyllo over the filling and cover with more phyllo, brushing layers again with olive oil. Brush top layer with beaten egg for a golden finish.
- Bake for 30-40 minutes or until golden brown. Let cool slightly before slicing and serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months before baking. Consider adding red pepper flakes or other ingredients for variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg