Spinach Ricotta Pie With Feta And Filo Pastry
Easy spinach ricotta pie with feta and filo pastry. Crispy, creamy, and perfect for buffets or family dinners.
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I prepare this pie ahead? Yes, assemble it in the morning, keep it in the fridge, and bake before serving.
2. What’s the difference between feta and white cheese cubes? Authentic feta is Greek, made from sheep’s and goat’s milk. Supermarket cubes are often cow’s milk cheese—you can use them if you prefer.
3. Storage
- 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
Calories: 336kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 513mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5412IU | Vitamin C: 16mg | Iron: 2mg
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