Description
A savory pie layered with spinach, feta, and herbs between crisp, flaky phyllo pastry. Perfect for brunch or dinner.
Ingredients
1 package phyllo dough (16 oz), thawed
2 tbsp olive oil or melted butter
1 medium onion, finely chopped
2 cloves garlic, minced
10 oz frozen spinach, thawed and squeezed dry
1 cup crumbled feta cheese
½ cup ricotta or cottage cheese
2 large eggs, beaten
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg
1 tbsp fresh dill or parsley, chopped
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Sauté onion and garlic in olive oil until soft.
3. Add spinach, salt, pepper, and nutmeg; cook for 2–3 minutes and let cool.
4. Mix feta, ricotta, eggs, dill, and spinach mixture in a bowl.
5. Layer 6–8 sheets of phyllo, brushing each with oil.
6. Spread filling evenly, top with remaining phyllo, brushing each layer.
7. Score top and bake 35–40 minutes until golden brown.
8. Cool slightly before cutting and serving.
Notes
Use fresh herbs for a bright flavor.
Ensure spinach is well-drained to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 80 mg