ADVERTISEMENT
Instructions:
-
Prepare the filling:
-
If using fresh spinach, rinse it well and remove any tough stems. Cook the spinach in a large skillet over medium heat, stirring occasionally, until wilted. Once cooked, squeeze out any excess water and chop the spinach finely. If using frozen spinach, simply thaw and squeeze out the excess moisture.
-
In the same skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
-
In a large mixing bowl, combine the cooked spinach, sautéed onions and garlic, crumbled feta cheese, ricotta (if using), eggs, parmesan (if using), nutmeg, and season with salt and pepper. Mix everything until fully combined.
-
-
Prepare the crust:
-
Preheat your oven to 375°F (190°C).
-
If using puff pastry, roll out one sheet to fit your pie dish or tart pan. Line the bottom of the dish with the pastry and trim any excess around the edges. If using phyllo dough, layer about 6-8 sheets, brushing each with melted butter or olive oil as you layer them to create a flaky texture.
-
Pour the spinach and feta filling into the prepared crust, smoothing it out evenly with a spatula.
-
Cover the top with another sheet of puff pastry (or more phyllo layers), trimming the edges as necessary. If you want to create a decorative top, you can cut small slits or designs in the pastry to allow steam to escape while baking.
-
-
Bake the pie:
-
Brush the top layer of the crust with melted butter or olive oil for a golden, crispy finish.
-
Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is set. If you’re using puff pastry, it should be puffed and flaky around the edges.
-
-
Serve:
-
Let the pie cool for about 10 minutes before slicing, to allow the filling to set.
-
Serve it warm, with a side of salad or as part of a larger meal.
-
Tips:
-
Make it ahead: This pie can be made ahead and stored in the fridge for a day or two. Just reheat it in the oven before serving.
-
Add herbs: Fresh or dried herbs like dill, parsley, or oregano will enhance the flavor. Feel free to experiment with your favorite spices.
-
Extra fillings: You can also add some sautéed mushrooms, olives, or sun-dried tomatoes for added depth of flavor.
Serving Suggestions:
-
Serve the pie with a simple cucumber and tomato salad with lemon dressing for a refreshing contrast.
-
You can also pair it with a yogurt-based dip, like tzatziki, for an extra burst of flavor.
This Spinach and Feta Savory Pie is perfect for a light dinner, lunch, or even as a side dish for a larger meal. The flaky crust and creamy filling will definitely have everyone coming back for seconds! How does it sound to you? Would you like any changes to the recipe or add more ingredients?
