Description
A deliciously flaky spinach pie filled with creamy ricotta, tangy feta, and fresh spinach, wrapped in crispy phyllo layers.
Ingredients
Scale
- 1 package of phyllo pastry
- 1 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 eggs, beaten
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the chopped onion and minced garlic in olive oil until softened and fragrant.
- Wilt the spinach by adding it to the skillet and stirring until wilted.
- Combine the cooled spinach mixture with feta, ricotta, beaten eggs, dill, salt, and pepper in a mixing bowl.
- Layer phyllo dough in a greased baking dish, brushing each sheet with olive oil.
- Fill the phyllo base with the spinach mixture and fold the edges over the filling.
- Cover the filling with more phyllo sheets, brushing each with olive oil.
- Bake for about 45 minutes or until golden and crispy.
Notes
For optimal flavor, let the filling cool before layering with phyllo. Fresh dill adds a distinctive taste, but dried can be used if necessary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg