If you’re looking for a dish that feels both special and comforting, this Spinach Pie Recipe is your golden ticket! With flaky layers of buttery phyllo, a creamy spinach and cheese filling, and just the right kiss of herbs, it manages to taste bright and rich at the same time. Whether you’re serving guests, bringing a dish to a potluck, or simply craving something that packs both veggies and lush flavor into every bite, this spinach pie is a winner. Vegetarian, Mediterranean-inspired, and completely do-able any night of the week, it’s a true staple you’ll reach for again and again.
Ingredients You’ll Need
Don’t be intimidated by the deliciousness ahead—the ingredient list for this Spinach Pie Recipe is straightforward and each item plays an important role. From the creamy cheeses to the delicate phyllo, every component deserves a spotlight for making this recipe irresistibly savory.
- Olive oil: Adds flavor and ensures your onions and garlic cook to tender, fragrant perfection.
- Yellow onion: Finely chopped onion brings a gentle sweetness and hearty base to the filling.
- Garlic: Just two cloves make the pie aromatic and add warm, savory depth.
- Fresh spinach: Chopped and wilted, it turns the filling vibrant, fresh, and green (sub frozen if needed, but squeeze it dry!).
- Salt: Just enough to enhance the flavors of the cheeses and veggies.
- Black pepper: Gives a subtle kick without overpowering, for well-rounded seasoning.
- Nutmeg: A pinch warms up the filling and adds that classic “something special.”
- Ricotta cheese: Offers a creamy, mild base that lets the spinach truly shine.
- Feta cheese: Crumbled feta provides tangy, salty pops in every forkful.
- Eggs: Act as a binder and give the filling its lovely, custardy set.
- Fresh dill: Chopped (or dried) dill brightens and freshens each bite—don’t skip it if you can help it!
- Phyllo dough: Thawed and paper-thin, it’s what creates those craveable crispy layers on top and bottom.
- Unsalted butter: Melted and brushed, it turns the phyllo golden, flaky, and irresistible.
How to Make Spinach Pie Recipe
Step 1: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and allow it to gently soften for about five minutes, stirring occasionally. Once the onion turns translucent, toss in your minced garlic and continue to cook for another minute until the aromas fill your kitchen.
Step 2: Cook the Spinach
Now, add the chopped fresh spinach directly to your skillet. Sauté until it’s wilted, surprisingly reduced in volume, and most of the liquid has evaporated—this usually takes about 4 to 5 minutes. Remove the skillet from the heat so the mixture can cool slightly; this ensures your eggs won’t scramble when mixed in later.
Step 3: Mix the Filling
In a large mixing bowl, combine your ricotta, crumbled feta, beaten eggs, chopped dill, salt, pepper, and nutmeg. Stir everything together until well blended, then fold in the slightly cooled spinach mixture. The result is a creamy, speckled filling packed with flavor and color!
Step 4: Prepare the Phyllo Layers
Lightly grease a 9-inch pie dish or square baking dish to prevent sticking. Layer in four sheets of phyllo dough, brushing each sheet lightly with the melted butter before adding the next. This helps every layer crisp up beautifully and gives the pie its delectable texture.
Step 5: Add the Spinach Filling
Spoon the lush spinach mixture right over your bottom phyllo stack, then spread it out evenly. Make sure to get the filling all the way to the edges so every slice is packed with goodness.
Step 6: Top and Bake
Carefully lay the remaining four sheets of phyllo over the filling, again brushing each with melted butter as you go. Tuck or trim the edges as needed. Place your dish in a preheated 375°F (190°C) oven and bake for 35 to 40 minutes, until the top is golden brown and temptingly crisp.
Step 7: Rest and Serve
Once baked, allow your spinach pie to rest for at least ten minutes. This little pause helps the filling set, making for perfect, tidy slices when you dig in!
How to Serve Spinach Pie Recipe
Garnishes
A handful of fresh dill, some chopped parsley, or even a few extra crumbles of feta is all you need to finish this Spinach Pie Recipe with style. A dusting of grated Parmesan right after baking elevates both flavor and look!
Side Dishes
This pie plays well with crisp green salads, marinated olives, or a bowl of juicy cherry tomatoes. For a heartier table, pair it with roasted potatoes or a light orzo salad—Mediterranean flavors all around!
Creative Ways to Present
Cut the spinach pie into small rectangles or triangles for party-ready appetizers. For a brunch buffet, serve warm or room temperature on a wooden board, surrounded by colorful crudités and dips. The crisp phyllo makes every presentation pop!
Make Ahead and Storage
Storing Leftovers
Cover any leftover pieces tightly and refrigerate them for up to four days. The Spinach Pie Recipe keeps its flavor and texture beautifully, making it perfect for grab-and-go lunches or quick weekday dinners.
Freezing
Yes, you can absolutely freeze spinach pie! Let it cool completely, then wrap individual slices or the whole pie securely in plastic wrap and foil. It keeps well for up to two months—ideal for advance meal planning or unexpected cravings.
Reheating
Pop leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the phyllo is crispy again. You can use the microwave for speed, but the oven wins for restoring that glorious crunch.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to fully thaw and squeeze out as much excess water as possible before mixing it in, or your pie might turn out soggy.
What is the best way to keep phyllo dough from tearing?
Work quickly and keep your phyllo covered with a damp towel while layering—this keeps it from drying out and makes it much easier to handle.
Is this recipe gluten-free?
Traditional phyllo contains wheat and isn’t gluten-free, but you can use gluten-free phyllo if you can find it in stores for a celiac-friendly version.
Can the Spinach Pie Recipe be made ahead for a party?
Definitely! Assemble the pie and store it in the fridge (tightly wrapped) for up to 24 hours before baking, then bake fresh before serving to retain the best texture.
Can I add other vegetables or cheeses?
You sure can. Try stirring in sautéed mushrooms, leeks, or shredded mozzarella along with the classic fillings—just don’t overload, as this may affect the set of the pie.
Final Thoughts
If you’ve never tried making a savory pie at home, this Spinach Pie Recipe is an absolute must. Every bite is packed with creamy filling and crisp pastry, and it’s sure to brighten any table. Give it a try—you might just find your new signature dish!
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Spinach Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Spinach Pie recipe is a delicious and savory dish that features a flavorful filling of spinach, ricotta, and feta cheese, all wrapped in crispy layers of phyllo dough. It’s a perfect main course for a vegetarian meal or a delightful addition to any gathering.
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 2 large eggs, beaten
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
Assembly:
- 8 sheets phyllo dough, thawed
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Saute the filling: In a skillet, sauté onion and garlic, then add spinach and cook until wilted.
- Prepare the filling: In a bowl, mix ricotta, feta, eggs, dill, salt, pepper, nutmeg, and spinach mixture.
- Layer the phyllo: Layer phyllo sheets in a greased dish, brushing each with melted butter.
- Add the filling: Spread the spinach mixture over the phyllo.
- Finish the pie: Top with remaining phyllo sheets, brushing with butter. Bake until golden and crisp.
- Serve: Let cool before slicing and serving.
Notes
- You can use frozen spinach, just ensure it’s thawed and excess moisture is removed.
- For extra flavor, sprinkle with grated Parmesan before baking.
- This pie is delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
