SPINACH AND THREE CHEESE PHYLLO PIE

Spinach and Three Cheese Phyllo Pie image

Provided by Katie Lee Biegel

Time 1h40m

Yield 12 servings

Number Of Ingredients 17

Previous Next

Ingredients

Nonstick cooking spray or butter, for the baking dish
1/2 cup pine nuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon olive oil
2 yellow onions, diced
2 garlic cloves, minced
Three 20-ounce bags frozen chopped spinach, thawed and squeezed of excess water
4 extra-large eggs, lightly beaten
2 cups crumbled feta cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
Pinch nutmeg
8 sheets frozen phyllo dough, thawed
3 tablespoon unsalted butter, melted
2 teaspoons za'atar (if you can't find za'atar, use sesame seeds)

Steps:

For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

*** Explore more Spinach And Three Cheese Phyllo Pie Recipes »

Comment
Leave a comment

Sha Asif

[email protected]

This pie was a bit too salty for my taste. I would recommend using less salt in the filling.

Zahro Awees

[email protected]

I'm not a huge fan of spinach, but I really enjoyed this pie. The flavors were well-balanced and the phyllo dough was cooked to perfection.

Marina Fuentes

[email protected]

This pie is so versatile! You can add any type of vegetables or cheese that you like. I've even made it with ground beef before.

Athena Bouillon

[email protected]

I love that this pie can be made ahead of time and reheated when you're ready to eat it. It's a great option for busy families.

Shamoya Bartley

[email protected]

This pie is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover spinach.

Axlrose Antonio

[email protected]

I made this pie for my vegetarian friends and they loved it! It's a great way to get your veggies in and it's also very flavorful.

Happy Happy

[email protected]

I added some chopped sun-dried tomatoes to the filling and it gave the pie a nice tangy flavor. I also used a mix of mozzarella, cheddar, and feta cheeses, which melted together perfectly.

Bludoh Richard

[email protected]

This was my first time making a phyllo pie and it turned out great! The instructions were easy to follow and the pie was cooked to perfection. I will definitely be making this again.

Francisca Musinga

[email protected]

I made this pie for a party last weekend and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making it again.

Kida Sweet

[email protected]

This phyllo pie was absolutely delicious! The flavors of the spinach, cheese, and herbs were perfectly balanced. The phyllo dough was crispy and flaky, and the overall dish was very satisfying.

Name

Message