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Spinach Stuffed Pie

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Classic Greek spinach stuffed pie (spanakopita) features layers of crisp phyllo pastry filled with a savory mix of spinach, feta, herbs, and onion. Perfect as an appetizer, brunch, or vegetarian main.

Ingredients

Scale
  • 20 oz frozen spinach, thawed and well drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup crumbled feta cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 large eggs, lightly beaten
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg
  • 16 sheets phyllo dough, thawed
  • 1/2 cup melted butter or olive oil for brushing

Instructions

  • 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • 2. Heat olive oil in a skillet. Sauté onion and garlic until soft.
  • 3. Add drained spinach and cook a few minutes to remove moisture. Let cool slightly.
  • 4. In a large bowl, mix spinach, onion mixture, feta, ricotta, Parmesan, eggs, herbs, salt, pepper, and nutmeg until blended.
  • 5. Layer 8 sheets of phyllo in the baking dish, brushing each sheet with melted butter or oil.
  • 6. Spread spinach filling evenly over base.
  • 7. Top with remaining 8 sheets phyllo, brushing each with butter or oil.
  • 8. Trim or tuck in edges. Score top into squares to aid slicing.
  • 9. Bake 45–50 minutes until golden and crisp. Cool slightly before serving.

Notes

  • Squeeze spinach well to prevent soggy pie.
  • Use fresh baby spinach sauté first if preferred.
  • Keeps well at room temperature and great for meal prep or parties.
  • Customize with leeks or green onions if desired.

Nutrition

Keywords: spanakopita, spinach pie, greek pie, vegetarian appetizer, phyllo pastry

Find it online: https://dishfoody.com/spinach-stuffed-pie-recipe/