Perfect Homemade Spinach Stuffed Pie
A Mediterranean-inspired savory pie with crispy phyllo layers surrounding a flavorful spinach and feta cheese filling. This step-by-step recipe ensures perfect results every time.
Ingredients
- 2 pounds fresh spinach (or 20 ounces frozen spinach, thawed and drained)
- 8 ounces feta cheese, crumbled
- 1 cup ricotta cheese, drained
- ¼ cup freshly grated Parmesan cheese
- 1 medium onion, finely diced
- 3-4 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh mint, finely chopped (optional)
- 2-3 large eggs, lightly beaten
- Zest of one lemon
- ¼ teaspoon freshly grated nutmeg
- Salt and white pepper to taste
- 1 package (1 pound) phyllo dough, thawed
- ¼ cup butter, melted (or olive oil)
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch rectangular baking dish or a 9-inch round pie plate.
- If using fresh spinach, remove any tough stems and roughly chop. Blanch in boiling water for 30 seconds, then transfer to an ice bath. If using frozen spinach, thaw completely.
- Place spinach in a clean kitchen towel and wring out all excess moisture. Chop finely and set aside.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds more. Allow to cool.
- In a large bowl, combine feta, ricotta, and Parmesan cheeses. Add the spinach, onion-garlic mixture, dill, parsley, mint, lemon zest, nutmeg, salt, and pepper. Mix well.
- Create a well in the center and add the beaten eggs. Fold everything together until fully incorporated. Set aside.
- Unroll phyllo dough and cover with a damp kitchen towel to prevent drying. Work with one sheet at a time, keeping the rest covered.
- Place one phyllo sheet in the prepared baking dish, allowing edges to hang over. Brush lightly with melted butter. Repeat with 8-10 sheets, brushing each with butter.
- Spread the spinach filling evenly over the phyllo base.
- Fold any overhanging phyllo edges over the filling. Top with 8-10 more phyllo sheets, brushing each with butter.
- Tuck edges down sides of dish and brush the top generously with butter.
- Score the top crust into serving portions with a sharp knife, cutting through just the top few layers.
- Bake for 45-50 minutes, or until the top is golden brown and the filling is set.
- Remove from oven and let rest for 15-20 minutes before serving.
- Cut along pre-scored lines and serve warm or at room temperature.
Notes
- Ensure all excess moisture is removed from the spinach to prevent a soggy crust.
- Store leftover pie in the refrigerator for up to 3 days. Reheat in a 300°F oven for 15 minutes to restore crispness.
- Freeze unbaked or baked pie for up to 3 months. If freezing unbaked, bake directly from frozen, adding 15-20 minutes to the baking time.
- Serve with a side of Greek salad or tzatziki sauce for a complete meal.
