Easy Spinach and Feta Pie (Spanakopita-inspired) Recipe

Ingredients

• 1 (1 lb) package, thawedPhyllo Dough
• 2 lbs, roughly choppedFresh Spinach
• 8 oz, crumbledFeta Cheese
• 1/2 cupRicotta Cheese
• 2 largeEggs
• 1/2, finely choppedOnion
• 2, mincedGarlic Cloves
• 2 tbsp, choppedFresh Dill
• 1/4 cupOlive Oil
• 1/2 cup, meltedButter
• 1/4 tspNutmeg

Nutrition

Per serving, estimated

Calories

380 kcal

Protein

16 g

Carbs

30 g

Fat

20 g

Steps

1. 1

   Preheat oven to 375°F (190°C). Squeeze excess water from chopped spinach (you can sauté it first or steam it). In a large bowl, combine spinach, crumbled feta, ricotta, eggs, dill, nutmeg, salt, and pepper. Mix well.

2. 2

   In a separate pan, sauté chopped onion and minced garlic in 1 tbsp olive oil until softened. Add to the spinach mixture and stir to combine.

3. 3

   Brush a 9x13 inch baking dish with some melted butter. Lay one sheet of phyllo dough in the dish, letting the ends hang over. Brush with melted butter. Repeat with 6-8 more sheets, brushing each with butter, stacking them and overlapping as needed to cover the bottom and sides.

4. 4

   Spread the spinach and feta filling evenly over the phyllo layers in the dish.

5. 5

   Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter. Trim any excess dough or fold it neatly to create an edge.

6. 6

   Score the top layers of phyllo into serving-sized squares or diamonds (do not cut all the way through). Brush generously with any remaining melted butter.

7. 7

   Bake for 35-40 minutes, or until the phyllo is golden brown and crispy and the filling is set. Let cool for 10-15 minutes before serving.