Flaky Spinach and Cheese Pie

🥧 Flaky Spinach and Cheese Pie Recipe

🕒 Total Time:

• Prep: 30 minutes

• Cook: 45–50 minutes

• Cooling: 10 minutes

• Total: ~1.5 hours

🍽 Serves: 6–8

🛒 Ingredients

For the filling:

• 500g (1 lb) fresh spinach, washed and chopped (or 300g frozen spinach, thawed and squeezed dry)

• 1 medium onion, finely chopped

• 2–3 green onions, sliced thin (optional but traditional)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 200g (7 oz) feta cheese, crumbled

• 100g (3.5 oz) ricotta or cottage cheese (optional for creaminess)

• 2 large eggs, lightly beaten

• 1/4 cup fresh dill, chopped (or 1 tsp dried)

• 1/4 tsp ground nutmeg (optional, but adds warmth)

• Salt & pepper, to taste

For the pastry:

• 8–10 sheets of phyllo dough, thawed if frozen (or use puff pastry for a thicker crust)

• 100g (1/2 cup) unsalted butter, melted (or use olive oil)

• 1 tbsp olive oil, for brushing (optional)

🔪 Instructions

1. Prepare the spinach filling:

• In a large skillet, heat 2 tbsp olive oil over medium heat.

• Add onion and cook until soft and translucent (about 5 min).

• Add garlic and cook 1 minute more.

• Add the chopped spinach in batches. Cook until wilted and moisture has evaporated (or heat the squeezed frozen spinach until dry).

• Remove from heat and let cool for 10 minutes.

2. Mix the filling:

• In a bowl, combine the cooled spinach mixture, feta, ricotta/cottage cheese (if using), dill, nutmeg, eggs, and a pinch of salt and pepper.

• Mix until fully combined. Taste and adjust seasoning as needed.

3. Assemble the pie:

• Preheat oven to 180°C (350°F).

• Lightly grease a 9×13-inch baking dish (or round pie dish).

• Lay one sheet of phyllo in the dish, letting the edges hang over. Brush with melted butter or oil.

• Repeat layering and brushing for 5–6 layers, rotating sheets slightly if using a round dish.

• Spread the spinach filling evenly over the base.

• Cover with another 4–5 layers of phyllo, brushing each with butter/oil.

• Tuck or trim the overhanging edges.

• Lightly score the top layers into squares or diamonds with a sharp knife (optional but helps portioning and crisping).

4. Bake:

• Bake in the preheated oven for 45–50 minutes, or until golden brown and crispy on top.

• Let it cool for 10–15 minutes before slicing to allow it to set.

🧀 Substitutions & Tips

• Cheese options: You can swap in cream cheese, goat cheese, or even Parmesan for a different flavor profile.

• Vegan version: Use vegan feta and egg replacer, and brush with olive oil only.

• Herbs: Add parsley, mint, or oregano for different regional flavors.

• Phyllo tips: Keep unused phyllo covered with a damp cloth while working to prevent drying.

🍴 Serving Suggestions

• Serve warm or at room temperature.

• Great with a side salad, tzatziki, or as part of a mezze spread.

Would you like a version with puff pastry instead of phyllo?