Flaky Spinach and Cheese Pie – A Savory Classic with Golden Layers and Creamy Filling
There’s something truly special about a well-made Spinach and Cheese Pie—the kind that’s wrapped in golden, buttery pastry and filled with a rich, savory mix of tender spinach and creamy, melty cheese. This dish combines rustic comfort with elegance, making it just as suitable for a casual brunch as it is for a holiday table.
Inspired by Mediterranean flavors and timeless family recipes, this Flaky Spinach and Cheese Pie is an easy yet impressive meal that works for breakfast, lunch, dinner—or even as a satisfying snack. It’s versatile, nutritious, and guaranteed to disappear fast.
🥧 Why You’ll Love This Recipe
Crispy, golden pastry with every bite
Creamy and cheesy filling with just the right amount of spinach
Great for make-ahead meals or meal prep
Naturally vegetarian and easily adaptable
A wonderful option for potlucks, brunches, or meatless dinners
🌿 Ingredients:
For the Filling:
2 tbsp olive oil
1 small onion, finely chopped
2–3 garlic cloves, minced
10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
1 cup ricotta cheese
1 cup feta cheese, crumbled
½ cup shredded mozzarella (optional, for meltiness)
2 large eggs
Salt and pepper to taste
Pinch of nutmeg (optional)
For the Crust:
8–10 sheets of phyllo dough, thawed
½ cup butter or olive oil, melted (for brushing the phyllo)
🔥 Instructions:
1. Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan.
2. Cook the Spinach Mixture
In a skillet, heat olive oil over medium heat. Add onions and sauté until soft. Stir in garlic and cook for another 30 seconds.
Add fresh spinach and cook until wilted (or simply squeeze and season thawed frozen spinach). Remove excess liquid and let cool slightly.
3. Make the Filling
In a large bowl, combine cooked spinach mixture with ricotta, feta, mozzarella (if using), eggs, salt, pepper, and nutmeg. Mix well until creamy and uniform.
4. Assemble the Pie
Layer 4–5 phyllo sheets in the prepared pan, brushing each layer lightly with melted butter or oil as you go. Let the edges hang over the sides.
Spread the spinach-cheese filling evenly. Fold the overhanging dough over the top and add 4–5 more phyllo layers on top, brushing each with butter or oil. Tuck in or trim excess edges.
5. Bake
Score the top lightly with a sharp knife (to help cut later) and bake for 35–45 minutes, or until golden brown and crisp.
6. Cool & Serve
Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.
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