Spinach Ricotta Pie with Feta and Filo Pastry is the savory bake you'll want at every table. The golden, crisp filo hides a soft filling of creamy ricotta, salty feta, and tender spinach-a mix that always works.
This recipe is simple to prepare, bakes evenly, and slices neatly, making it perfect for buffets, family dinners, or a festive side dish. It looks impressive yet is easier than most people expect, which is exactly why I love it. With just a handful of ingredients, you get a pie that is rich, flavorful, and always a success.
Crispy Filo Pie Filled With Spinach And Cheese
I often make this pie when hosting, because it feels special but is easy to prepare ahead. Spinach, ricotta, and feta are a timeless combination, and here they shine even brighter with the crisp filo and a touch of garlic butter. I usually serve it cut into neat slices at an Italian-inspired buffet, alongside a salad and maybe some roasted vegetables.
It's tested and reliable-every slice holds together, and the taste is always spot on. What I like most: you can swap in frozen spinach if you want to keep it budget-friendly, and the flavor is still delicious. It's one of those recipes that proves you don't need complicated steps to bring something impressive to the table.
Tips for Italian-Style Spinach Pie With Ricotta and Feta
- Use frozen spinach for a budget-friendly version, but drain it very well.
- Work quickly with filo-keep it covered with a damp cloth so it doesn't dry out.
- Brush each filo sheet with butter for a crisp, golden crust.
- Freshly grated nutmeg lifts the flavor of the ricotta.
- Press the filling down with a spoon so the pie cuts cleanly later.
- Let the pie cool for 5 minutes before slicing; it holds together better.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 tablespoons olive oil
- 1 onion, large, chopped
- 4 cloves garlic, peeled and chopped
- 18 oz. fresh spinach, or 13 oz. (350 g) frozen, thawed and drained
- 1 egg, size L
- 2 cups ricotta
- 1 teaspoon ground nutmeg, freshly grated
- ½ pound feta cheese
- salt and pepper, to taste
- 10 sheets phyllo dough, thawed
- 4 oz. garlic butter, melted
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat oven to 390 ℉. Grease a cake tin with olive oil.2 tablespoons olive oil
- Heat 1 tablespoon olive oil in a pan. Fry onion for 3 minutes until translucent. Add garlic and cook for 30 seconds.1 onion, 4 cloves garlic
- Add spinach, cook for 5 minutes, and drain well in a sieve. Press out excess liquid.18 oz. fresh spinach
- In a bowl, mix egg, nutmeg, ricotta, salt, and pepper. Stir in the feta and spinach mixture.1 egg, 2 cups ricotta, 1 teaspoon ground nutmeg, ½ pound feta cheese, salt and pepper
- Line the cake tin with filo sheets, brushing each with melted herb butter. Use 8 sheets, leaving edges overhanging.10 sheets phyllo dough, 4 oz. garlic butter
- Spoon in the filling, pressing down firmly.
- Place 2 more filo sheets on top, brush with butter, and fold edges closed.
- Bake for 30 minutes until golden brown. Remove from tin and cool on a rack before slicing.
Notes
- Refrigerator: Store covered for up to 2 days. Reheat at 320 °F (160 °C) for 10 minutes.
- Freezer: Not recommended; filo pastry loses its crispness. Make-ahead: Assemble in the morning, bake later the same day.
Nutrition
Leave a Reply