Savory Spinach Feta Pie (Printable Version)

Flaky pastry layered with tender spinach, creamy feta, and fresh herbs for a flavorful Mediterranean dish.

# 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 (approximately 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 equivalent baking vessel.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onion until soft, about 3 minutes, then add garlic and cook for an additional minute.
03 - Add spinach to the skillet and sauté until wilted if fresh, or heated through if frozen. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, blend crumbled feta, ricotta, eggs, Parmesan (if used), dill, nutmeg, black pepper, and salt. Fold in the cooled spinach mixture until thoroughly incorporated.
05 - Place one sheet of phyllo in the prepared dish, allowing edges to hang over. Brush lightly with olive oil or butter. Repeat layering 3–4 more sheets, brushing each and rotating to cover edges.
06 - Evenly distribute the spinach and cheese filling over the phyllo base.
07 - Cover the filling with the remaining phyllo sheets, brushing each layer with oil. Tuck edges down into the dish sides to seal the pie entirely.
08 - Using a sharp knife, score the top phyllo gently into serving portions without cutting through the filling.
09 - Bake the pie for 35 to 40 minutes until the top is crisp and golden brown.
10 - Allow the pie to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It feels like sharing a secret from a sunlit kitchen by the sea with every bite
  • The balance of tender spinach and tangy feta made this a staple I can always count on
02 -
  • The key to the best texture is to dry spinach thoroughly so the filling isn't watery
  • Brushing phyllo sheets generously with oil changes everything, creating that magical crispiness and golden color
03 -
  • Let your filling cool before layering to prevent soggy pastry
  • The secret to flaky phyllo is gentle handling and plenty of oil for each layer

Return