Description
A delicious spinach pie with crispy phyllo dough, filled with a rich mixture of spinach, feta, and herbs, perfect for gatherings or a cozy family dinner.
Ingredients
Scale
- 1 package of phyllo dough (16 oz), thawed
- 2 tablespoons olive oil (for brushing)
- 1 pound fresh spinach, washed and chopped (or 1 package of frozen spinach, thawed)
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 2 large eggs, beaten
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a little olive oil over medium heat. Sauté the onions and garlic until soft, about 5 minutes. Add the spinach, cook until wilted, then remove from heat.
- In a large bowl, combine the spinach mixture, feta cheese, ricotta cheese, dill, and beaten eggs. Season with salt and pepper. Mix until well combined.
- Lay out one sheet of phyllo dough on a clean surface, brush lightly with olive oil, and top with another sheet. Repeat with three more sheets for a total of five.
- Place about 2 tablespoons of the filling along one edge of the phyllo. Fold the sides over the filling and roll it up to form a log. Brush the top with olive oil and place seam-side down on a lined baking sheet.
- Continue this process with the remaining phyllo dough and filling. You can also cut them into triangles for easier serving.
- Bake for 30-40 minutes, or until golden brown and crispy.
Notes
Avoid overmixing the filling; it should retain some texture. Check for doneness a few minutes early, as ovens can vary in accuracy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg