Description
A deliciously simple recipe for Spinach and Feta Pie, perfect for a savory snack or appetizer.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (16 ounces) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, feta cheese, egg, dill, salt, and pepper. Stir in the cooled spinach mixture until well combined.
- Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Layer another sheet on top and brush with butter again. Repeat this process for 4-5 sheets.
- Spoon a portion of the spinach and cheese mixture along one edge of the phyllo dough, leaving about 1 inch of space from the edges. Fold the sides over the filling and roll the dough tightly to form a log. Place seam-side down on a baking sheet.
- Repeat steps 5-6 with the remaining phyllo dough and filling, arranging the rolls on the baking sheet.
- Brush the tops of the rolls with any remaining melted butter. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
- Allow to cool for a few minutes before slicing and serving.
Notes
- For a healthier option, substitute half of the ricotta with Greek yogurt.
- Add chopped sun-dried tomatoes or olives to the filling for an extra flavor boost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg