spinach pie
This delicious spinach pie features a flaky crust filled with a savory mixture of spinach, cheese, and herbs. Perfect as a main dish or a side, it is packed with flavor and nutrients.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rolling pin
- 1 9-inch pie dish
- 1 baking sheet
- 1 oven
Ingredients
- 2 sheets phyllo pastry
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cups fresh spinach, chopped Approximately 10 ounces.
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 2 large eggs
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Add chopped spinach to the skillet and cook for another 2-3 minutes until wilted. Remove from heat and let it cool slightly.
- In the same bowl, combine ricotta cheese, feta cheese, eggs, oregano, salt, pepper, and nutmeg. Mix well.
- Incorporate the sautéed spinach and onion into the cheese mixture until evenly combined.
- Roll out one sheet of phyllo pastry and place it in the pie dish, allowing the edges to hang over the sides. Brush with a little olive oil.
- Layer the second sheet of phyllo on top and brush with olive oil again.
- Pour the spinach filling into the crust and spread evenly. Fold over the hanging edges of the phyllo over the filling for a rustic look.
- Sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is set.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Notes
You can use frozen spinach if fresh is not available; make sure to thaw and drain any excess moisture.
For extra flavor, add chopped fresh herbs like dill or parsley.
Serve with a side salad or yogurt for a complete meal.