Savory Spinach Feta Pie (Printable version)
Flaky pie with tender spinach, creamy feta, and herbs perfect for light meals.
# What You'll Need:
→ Vegetables
01 - 17.6 oz fresh spinach, washed and roughly chopped (or 10.6 oz frozen spinach, thawed and squeezed dry)
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 7 oz feta cheese, crumbled
05 - 3.5 oz ricotta cheese
06 - 3 large eggs
07 - 2 tbsp grated Parmesan cheese (optional)
→ Pastry
08 - 6–8 sheets phyllo pastry (approx. 7 oz)
09 - 1/4 cup olive oil or melted unsalted butter, for brushing
→ Herbs & Spices
10 - 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
11 - 1/2 tsp ground nutmeg
12 - 1/2 tsp freshly ground black pepper
13 - 1/4 tsp salt (adjust to taste)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9-inch round pie dish or similar baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion until soft, about 3 minutes, then add garlic and cook 1 minute more.
03 - Add spinach to the skillet and cook until wilted if fresh, or heated through if frozen. Remove from heat and allow to cool slightly.
04 - In a large bowl, mix crumbled feta, ricotta, eggs, Parmesan (if using), dill, nutmeg, pepper, and salt. Incorporate the cooled spinach mixture until well combined.
05 - Place one sheet of phyllo in the prepared dish, letting edges overhang. Brush with olive oil or melted butter. Repeat with 3–4 more sheets, brushing each and rotating to cover all sides with overhang.
06 - Evenly spread the spinach and feta mixture over the layered phyllo base.
07 - Layer remaining phyllo sheets on top, brushing each with oil. Tuck edges down into the sides of the dish to seal.
08 - Use a sharp knife to score the top phyllo layer into serving-sized portions without cutting all the way through.
09 - Bake for 35–40 minutes until the top is golden and crisp.
10 - Allow to cool for 10 minutes before slicing and serving.
# Expert advice:
01 -
- It's a delightful combination of creamy feta and tender spinach that feels like a cozy secret worth sharing.
- The flaky phyllo crust adds such a satisfying crunch, making every bite a little celebration.
02 -
- Don't rush laying your phyllo sheets; a gentle hand will keep them intact and ensure the perfect crunch.
- Let the spinach cool before mixing to avoid a soggy filling—this simple step transformed my baking every time.
03 -
- Use room temperature cheese to blend smoothly and evenly into your filling.
- Brushing phyllo sheets lightly with olive oil rather than butter makes the pie lighter but still beautifully crisp.