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Homemade Greek Spinach Pie photo

Greek Spinach Pie

This Greek Spinach Pie is a flaky, savory delight! Packed with spinach, cheese, and fresh herbs, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Pie:
  • 6 sheets phyllo pastry (17x13-inches each, defrosted if frozen)
  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon olive oil
  • 1 large onion (finely chopped)
  • 20 ounces frozen chopped spinach (thawed and squeezed dry)
  • 2 cups ricotta cheese
  • 8 ounces crumbled feta cheese
  • 8 ounces grated Monterey Jack cheese
  • 2 large eggs
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh parsley
  • to taste salt
  • to taste pepper

Equipment

  • Baking dish
  • Large Mixing Bowl
  • Sauté pan
  • Pastry brush
  • Sharp knife

Method
 

Instructions
  1. Step 1: Preheat Your Oven
    Set your oven to 375°F (190°C) to ensure it's hot and ready for baking.
  2. Step 2: Sauté the Onion
    In a sauté pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Step 3: Prepare the Filling
    In a large mixing bowl, combine the thawed spinach (squeezed dry), ricotta cheese, crumbled feta, grated Monterey Jack, eggs, dill, parsley, salt, and pepper. Stir in the sautéed onions and mix until thoroughly combined.
  4. Step 4: Assemble the Pie
    Lay one sheet of phyllo pastry in the bottom of your baking dish and brush it lightly with melted butter. Repeat this process with half of the phyllo sheets, layering and brushing each with butter.
  5. Step 5: Add the Filling
    Spread the spinach and cheese filling evenly over the layered phyllo.
  6. Step 6: Top with Remaining Phyllo
    Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Tuck the edges in to create a neat border.
  7. Step 7: Bake
    Bake in the preheated oven for 30-35 minutes or until the top is golden brown and crisp.
  8. Step 8: Cool and Serve
    Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.

Notes

  • Be sure to squeeze out as much moisture from the spinach as possible. This prevents a soggy pie.
  • Layering the phyllo pastry is essential for that signature crispiness. Don’t skip the buttering step!
  • Feel free to customize the filling with additional vegetables like artichokes or sun-dried tomatoes for a unique twist.