| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 30 ounces (860 grams) frozen chopped spinach, thawed
- 1/2 cup (1 stick/112 grams) unsalted butter
- 1 small yellow onion, finely chopped
- 2 cups (480 grams) whole-milk ricotta cheese
- 4 large eggs, lightly beaten
- 1/3 cup (40 grams) crumbled feta cheese
- 3 tablespoons chopped fresh dill (optional)
- Juice of 1 lemon
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 sheets frozen phyllo dough, thawed overnight in the refrigerator
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Set the spinach in a colander to drain while you prepare the remaining ingredients, then place it in the center of a large, sturdy dish towel. Squeeze out as much moisture as you can. (If you wash the towel shortly after, the color won’t stain)
- Heat a large pan over medium heat. Melt the butter, and pour off and reserve about 5 tablespoons. Add the onion to the skillet and cook until soft but not brown, about 5 minutes. Transfer to a bowl with the squeezed spinach, and add the ricotta, eggs, feta, dill (if using), lemon juice, salt, and pepper.
- Brush a 9-by-13-inch (23-by-33-centimeter) baking pan with some of the reserved melted butter. Lay one sheet of phyllo in the pan so it covers the bottom halfway, leaving an overhang on 3 sides. Lay the second sheet across the other half of the pan, overlapping the first and leaving an overhang on 3 sides; gently press the phyllo into the corners of the pan and brush with butter. Continue with another two sheets of phyllo right on top, layering them slightly overlapping to cover the bottom and up the sides (so far, you’ve used four sheets.) Add the spinach mixture and spread into an even layer; season again if necessary. Fold the sides of the phyllo over the top, brushing with butter, then fold the remaining two sheets of phyllo in half and layer on top, brushing each with the remaining butter.
- Bake until the phyllo is cooked through, shiny, and golden brown, 40 to 45 minutes. Remove and let cool until just warm to the touch before cutting. Cut into 9 or 12 pieces and serve warm or at room temperature. Refrigerate any leftovers in an airtight container or up to 3 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 227 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 105 mg |
| Sodium | 381 mg |
Reviews
This recipe is delicious in its original form. Working with phyllo is a bit of a challenge-gentle handling is key so the sheets stay intact.
I’ve experimented with goat cheese instead of feta and added chopped Roma tomatoes and diced red pepper to give it a different flavor and color. Yummy!
Instead of melting all the butter in a large pan and draining off 5 tbsp for the phyllo, I melted 3 tbsp in a small pan, cooked the onion and pepper and mixed in to the ricotta spinach egg mixture. I then melted the rest of the butter and drizzled it over the phyllo layers.
I love to cook but am all for minimizing cleanup and work without compromising the end result.
I’ve experimented with goat cheese instead of feta and added chopped Roma tomatoes and diced red pepper to give it a different flavor and color. Yummy!
Instead of melting all the butter in a large pan and draining off 5 tbsp for the phyllo, I melted 3 tbsp in a small pan, cooked the onion and pepper and mixed in to the ricotta spinach egg mixture. I then melted the rest of the butter and drizzled it over the phyllo layers.
I love to cook but am all for minimizing cleanup and work without compromising the end result.
Yummy! Really easy to make. I’ve never worked with phyllo dough before and it was much easier to use than I thought. I included the optional fresh dill and it adds a really fresh kick to it. Highly recommend.
I feel like I needed mor phyllo. The pie is deliscious, but not sure how to store leftovers. It cooked up crisp but became soggy afterwards. I’d make it again in a smaller quantity.
came out beautiful. I want all my meals in phyllo pie form.