The Best Savory Spinach Ricotta Pie You'll Ever Make
A delightful blend of creamy ricotta and tangy feta, this Savory Spinach Ricotta Pie is a comforting Mediterranean dish perfect for any occasion.
Equipment
- Skillet
- Baking dish
- Mixing bowl
Ingredients
For the Filling
- 1 lb Fresh spinach leaves Ensure they're drained well to avoid sogginess.
- 1 cup Feta cheese Can be swapped for goat cheese for a milder flavor.
- 1 cup Ricotta cheese Strongly recommended for a luxurious texture.
- 1 medium Yellow onion Sautéed until golden.
- 2 tbsp Fresh dill Or mint for a delightful substitute.
- 2 tbsp Fresh parsley Brightens the dish.
- 3 Eggs Separate yolks for creaminess and whip the whites for fluffiness.
- 2 tbsp Olive oil For sautéing and brushing phyllo layers.
- 2 cloves Garlic Minced.
- to taste Salt & Black pepper Adjust according to your taste.
For the Phyllo Layers
- 12 sheets Phyllo dough sheets Use thawed sheets for best handling.
- 1/2 cup Unsalted butter Can be replaced with additional olive oil.
- 1 tbsp Lemon zest Optional, to brighten flavors.
- 1/4 tsp Nutmeg Just a pinch for depth.
Instructions
Directions
- Wash and coarsely chop the fresh spinach leaves. Sprinkle with salt and let sit for 30 minutes. Squeeze out excess liquid.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until golden brown, about 5-7 minutes. Add minced garlic and cook for an additional minute.
- In a large bowl, mix drained spinach, sautéed onion and garlic, crumbled feta, ricotta, chopped dill, parsley, and beaten eggs. Stir until well combined.
- Preheat your oven to 350°F (175°C).
- Brush a baking dish with melted butter or olive oil. Layer 6-8 sheets of phyllo dough, brushing each with butter. Spread spinach filling evenly and top with more phyllo layers, brushing with butter.
- Bake for 45-50 minutes, until golden brown and crispy.
- Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Optional: Serve with tzatziki for an extra layer of flavor. Ensure spinach is well drained to avoid a soggy crust.