Homemade Spinach Pie
This dish brings together the delicate earthiness of fresh spinach, the rich creaminess of feta, and the buttery crackle of golden phyllo dough. The warm filling, infused with fresh herbs, creates a luscious contrast to the flaky crust—a textural symphony in every bite.
Selecting the Best Ingredients
The ingredients make all the difference. Here’s what ensures excellence:
- Spinach: Choose crisp, vibrant green leaves with no yellowing. Fresh over frozen—always. If available, organic from a local farm adds depth and purity to the flavor.
- Feta Cheese: Go for authentic Greek feta stored in brine for that salty tang and creamy crumble.
- Phyllo Dough: Use fresh when you can. If frozen, pick a trusted brand and check expiration dates.
- Herbs: Fresh dill and parsley are essential. Grown at home or picked fresh, they breathe life into the filling.
Ingredients
For the Spinach Pie:
- 1 lb fresh spinach, washed and drained
- 1 cup feta, crumbled
- ½ cup ricotta
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 2 large eggs, beaten
- ½ tsp salt
- ¼ tsp black pepper
- 1 package phyllo dough (16 oz), thawed
- ½ cup melted butter, for brushing
Preparing the Spinach Filling
Start with the heart of the dish—the filling.
Heat a dash of olive oil in a pan and sauté spinach for around 5 minutes until wilted. Let it cool, then finely chop.
In a large bowl, combine spinach, feta, ricotta, herbs, eggs, salt, and pepper. Mix thoroughly to unify flavors.
Assembling the Pie
Layering is where the magic begins.
Preheat oven to 375°F (190°C).
Lay out the phyllo sheets carefully on a clean surface.
Brush one sheet at a time with melted butter, stacking five sheets to form a sturdy base.
Spread the spinach mixture evenly across the base.
Continue layering phyllo on top, brushing each with butter. Finish with another five-layer stack and neatly tuck the edges inward to seal the filling.
Cooking the Spinach Pie
Transfer to the oven and bake for 30–35 minutes until the top is golden and beautifully crisp.
Let it rest slightly before slicing to allow the layers to settle.
Times, Calories & Servings
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total: 55 minutes
- Calories: ~250 per slice
- Servings: 8 slices
Tips for Best Flavors and Textures
- Always use fresh herbs for vibrant flavor.
- Squeeze all liquid from the spinach after sautéing to prevent a soggy crust.
- Combining cheeses gives complexity—don’t skip the ricotta.
Serving Suggestions
This pie wears many hats—appetizer, main dish, or side.
- Appetizer: Cut into small triangles and serve with a chilled yogurt or tzatziki dip. Perfect for parties.
- Main Course: Pair with a Greek salad tossed in lemon and olive oil.
- Side Dish: Serve next to roasted lamb, grilled chicken, or Mediterranean veggies.
Nutritional Information
Each slice offers more than flavor—it’s packed with goodness:
- Calories: 250 kcal
- Protein: 7 g
- Carbs: 20 g
- Fat: 16 g
- Vitamins: High in A, C, and K. Loaded with calcium and iron.
How to Store
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15 minutes to bring back the crisp.
Best Variations of the Dish
- Gluten-Free: Replace phyllo with gluten-free pastry or go crustless for a lighter twist.
- Add Protein: Add cooked ground beef, turkey, or lentils for a more filling version.
- Vegan: Use tofu instead of cheese and flaxseed meal mixed with water as an egg substitute.
Frequently Asked Questions
Can this be made in advance?
Yes. Assemble a day early and refrigerate. Bake just before serving for best results.
Can I freeze it?
Absolutely. Wrap unbaked pie tightly and freeze for up to a month. Bake straight from frozen—just add a few minutes to the cook time.
Conclusion
This homemade spinach pie is more than a meal—it’s a tradition, a memory, a comfort wrapped in crisp, golden layers. Whether you’re sharing it with loved ones or savoring a slice solo, it never fails to warm both heart and palate. Let each fold of phyllo and spoonful of filling become your own signature creation.
