Name: Spinach Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 (10 oz) package frozen spinach, thawed and well-drained; 1/2 cup crumbled feta cheese; 1/2 cup ricotta cheese; 2 large eggs; 1/4 teaspoon ground nutmeg; Salt and pepper to taste; 1 package phyllo dough (thawed); 1/2 cup unsalted butter, melted

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There’s something truly irresistible about a golden, flaky Spinach Pie filled with creamy cheese and vibrant greens. It’s the kind of dish that instantly transports you to a sunlit Mediterranean kitchen, and it’s easier to whip up than you might imagine! This classic delight layers crisp phyllo around a savory spinach, feta, and ricotta filling, and is just as perfect for a cozy family dinner as it is for a festive brunch with friends. If you’ve been craving a comforting, flavorful bake bursting with color and wholesome ingredients, this Spinach Pie is sure to quickly become a go-to favorite.

Ingredients You’ll Need

You don’t need a huge pantry to make an amazing Spinach Pie—just a handful of humble, flavorful, and colorful ingredients that work together to create magic. Each one has a special job, from lending creamy richness to building that unforgettable crunch!

Olive oil: Your flavor foundation, giving the veggies a glossy, savory boost.
Onion: Finely chopped for sweetness and gentle depth—makes the filling irresistible.
Garlic: Minced and aromatic, it’s the secret to that Mediterranean warmth.
Frozen spinach: Thawed and thoroughly drained; it’s convenient but still rich, vibrant, and full of nutrients.
Feta cheese: Crumbled feta lends a salty, tangy pop that’s classic in every Spinach Pie.
Ricotta cheese: Makes the filling deliciously creamy and smooth, balancing the stronger flavors.
Eggs: These bind the filling and give each slice a custardy tenderness.
Ground nutmeg: Just a pinch—nutmeg is subtle, but it rounds out the cheesy flavors beautifully.
Salt and pepper: Season to taste; these basic seasonings make every ingredient shine.
Phyllo dough: Thawed sheets create those shatteringly crisp, buttery layers everyone craves.
Unsalted butter: Melted and brushed on the phyllo, this amps up the flakiness and adds rich flavor.

How to Make Spinach Pie

Step 1: Sauté the Aromatics

Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil, then add your finely chopped onion. Let it slowly soften, stirring often, for about 4–5 minutes. Just as it turns translucent and fragrant, add in your garlic and cook for one more minute. This is when your kitchen will start to smell absolutely divine!

Step 2: Prepare the Spinach

Next, add the well-drained spinach to your skillet and toss everything together. Cook, stirring frequently, for another 2–3 minutes—this helps drive out any lingering moisture and fuses the flavors. Remember: The drier your spinach, the firmer (and less soggy) your Spinach Pie will be! Take the skillet off the heat and let the mixture cool for a few minutes.

Step 3: Mix the Cheeses and Eggs

In a large mixing bowl, combine your crumbled feta and ricotta cheese. Crack in the eggs, season with nutmeg, a pinch of salt, and freshly ground black pepper. Mix until smooth and creamy. Then, gently fold in the cooled spinach mixture, making sure everything is evenly distributed and well-coated.

Step 4: Build the Phyllo Crust

Brush the bottom and sides of a 9×9-inch baking dish with some of the melted butter. Lay a sheet of phyllo in the dish, brush lightly with butter, and repeat—layering and brushing each time—until you have 6 to 8 sheets stacked up. This builds your irresistible, crisp base!

Step 5: Assemble and Fill

Spread your luscious spinach and cheese filling evenly over the prepared phyllo base. Don’t worry if it seems thick—the filling will bake up soft and sliceable.

Step 6: Top and Finish

Layer another 6 to 8 sheets of phyllo over the filling, brushing each gently with more melted butter. Fold and tuck any overhanging edges into the pan, then finish by brushing the top layer generously—which helps it bake to golden perfection. Before baking, use a sharp knife to gently score the top into squares or diamonds so you’ll get neat, crisp pieces after baking.

Step 7: Bake and Rest

Bake the Spinach Pie for 35–40 minutes, or until you see a gloriously golden, crisp top. The aroma will be impossible to resist! Let it rest at room temperature for 10 minutes to allow the filling to set before slicing and serving.

How to Serve Spinach Pie

Garnishes

A sprinkle of fresh chopped dill or parsley brings color and fresh flavor to every slice of Spinach Pie. Some people also love a squeeze of lemon or a swirl of Greek yogurt on the side for a cool, tangy finish.

Side Dishes

Spinach Pie makes a stunning centerpiece but it also loves good company. Pair it with a crisp Greek salad, marinated olives, roasted potatoes, or a simple tomato-cucumber salad for a vibrant, Mediterranean-inspired meal.

Creative Ways to Present

Slice your Spinach Pie into dainty triangles for party appetizers, serve generous square slabs as a main course, or bake it in individual ramekins for a rustic twist. If you’re feeling playful, add a handful of pine nuts or sun-dried tomatoes to the filling before baking for a personalized touch.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Pie keeps beautifully in the refrigerator. Simply cover the dish tightly or transfer slices to an airtight container, and enjoy within 3 days for the best texture and flavor.

Freezing

This dish freezes surprisingly well! Cool the cooked pie completely, wrap portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for a quick and satisfying meal.

Reheating

To revive the flakiness of the phyllo, reheat your Spinach Pie in a 350°F (175°C) oven for about 10–15 minutes, or until warmed through. Avoid the microwave if possible as it can make the pastry a bit soft.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Simply sauté chopped fresh spinach until wilted, let it cool, and squeeze out as much moisture as possible. It’s a fantastic way to use up a big bag of greens, and the flavor is even more vibrant.

How do I keep the filling from being watery?

The key is to drain and squeeze your spinach very well—too much moisture is the usual culprit for a soggy pie. Cooking the spinach briefly in the skillet also helps drive off any extra liquid.

Can I make Spinach Pie ahead for a party?

Definitely! You can assemble the whole pie (unbaked), cover it tightly, and refrigerate up to 24 hours in advance. Just bake it straight from the fridge, adding a few extra minutes to the baking time if necessary.

What can I substitute for feta or ricotta?

You can swap feta for goat cheese or even shredded mozzarella for a milder flavor. For ricotta, try cottage cheese (just drain it well), or even cream cheese for extra richness.

Is Spinach Pie gluten-free?

Traditional phyllo dough contains wheat, so the classic recipe isn’t gluten-free. You can look for gluten-free phyllo or experiment with gluten-free crust alternatives if you need to adapt the recipe for dietary restrictions.

Final Thoughts

I can’t wait for you to experience the joy of homemade Spinach Pie—the buttery crunch, the creamy, fragrant filling, and the endless ways to make it your own. Whether you’re a longtime fan or discovering this classic for the first time, sharing it always brings big smiles. Give it a try and let it become a new favorite at your table!

Spinach Pie Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful spinach pie made with a flavorful mixture of spinach, feta, and ricotta cheese, encased in layers of crispy phyllo dough. This Greek-inspired dish is perfect as a main course or appetizer.

Ingredients

Scale

Filling:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (10 oz) package frozen spinach, thawed and well-drained
1/2 cup crumbled feta cheese
1/2 cup ricotta cheese
2 large eggs
1/4 teaspoon ground nutmeg
Salt and pepper to taste

Assembly:

1 package phyllo dough (thawed)
1/2 cup unsalted butter, melted

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Sauté onions and garlic: In a skillet, heat olive oil and sauté onions until soft. Add garlic and cook for another minute.
Prepare spinach: Stir in drained spinach and cook briefly to remove excess moisture. Let cool.
Mix filling: In a bowl, combine feta, ricotta, eggs, nutmeg, salt, pepper, and spinach mixture.
Layer phyllo: Brush a baking dish with butter. Layer phyllo sheets, brushing each with butter. Spread spinach filling over the phyllo. Top with more phyllo sheets, brushing with butter.
Bake: Score the top, then bake for 35–40 minutes until golden and crisp. Rest before serving.