Description
A flaky and savory Greek spinach pie filled with feta, ricotta, and fresh herbs. Perfectly crispy when baked in a metal pan.
Ingredients
- 1,000 g fresh spinach, thick stems trimmed
- 15 ml extra virgin olive oil, for cooking the spinach and onion
- 120 g yellow onion, finely diced
- 8 g garlic (about 2 cloves), finely chopped
- 80 g scallions, thinly sliced
- 250 g Greek sheep’s milk feta, crumbled
- 150 g whole-milk ricotta, drained
- 2 large eggs (about 100 g without shells)
- 25 g fresh dill, chopped
- 12 g fresh parsley, chopped
- 8 g fresh mint, finely chopped
- 2 g black pepper (about ¾ teaspoon)
- 0.5 g freshly grated nutmeg (about ¼ teaspoon)
- 1 package phyllo, 16 sheets (about 450 g), thawed
- 90 ml extra virgin olive oil for brushing
Instructions
- Wilt the spinach: Cook the spinach in a skillet with olive oil over medium-high heat for about 4 minutes, turning often, until wilted.
- Cool it: Transfer the spinach to a colander and let cool for about 8 minutes.
- Squeeze it dry: Gather spinach in a clean towel and squeeze firmly over the sink until about 190 g of liquid is removed.
- Cook the onion: In the same skillet, cook the onion until soft and translucent, then add garlic for the last 45 seconds.
- Make the filling: Combine spinach, onion, garlic, scallions, feta, ricotta, eggs, dill, parsley, mint, pepper, and nutmeg in a large bowl.
- Heat the oven: Preheat to 200°C with a rack one position below the center.
- Build the base: Brush a metal pan lightly with olive oil, layer in 8 sheets of phyllo, brushing each one with oil.
- Add the filling: Spread it evenly and press gently into the corners.
- Top the pie: Layer the remaining 8 sheets, brushing with oil, and fold the edges inward.
- Score it: Cut the top into 12 pieces, cutting through the phyllo but not into the filling.
- Bake: Bake for about 49 minutes until golden brown, then let rest for 35 minutes.
- Cut and serve: Cut along the scoring lines into 12 pieces.
Notes
Ensure the spinach is well-squeezed to prevent a soggy bottom. Use a metal pan for best results.
- Prep Time: 26 minutes
- Cook Time: 49 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek