| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 12 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 353 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 119 mg |
| Sodium | 614 mg |
| Serving Size | 1 of 12 servings |
| Calories | 353 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 119 mg |
| Sodium | 614 mg |
Reviews
This is GREAT! FYI I use four 10-oz boxes of frozen spinach for this. NOT as much as it says. I also am pretty generous with the cheese :). Be sure to use Zatar because it adds a lot of flavor (I suspect that’s why some people said it’s bland). I suppose you could substitute something else like Garam Masala or Italian Seasoning if you wanted a more warm Middle East or Mediterranean favor. But it needs something more than flavorless sesame seeds. I’m also careful with the butter. First time I made it I really doused the phyllo but it’s ok to brush the sheets lightly. This is really pretty for guests. Vegetarians can eat it as a main dish. Meat lovers can use it as a side. I think you could even do some simple substitutions to make it vegan. But YUM!
My family loved it. Soooooo Delicious!
Smelled amazing and really looked fantastic however it was dry and had no flavor. Tried to play around with the leftovers ( there was a lot!!) .
I have made spinach phyllo triangles before and those are so much better. I was disappointed in this recipe. Would give no stars .
I have made spinach phyllo triangles before and those are so much better. I was disappointed in this recipe. Would give no stars .
This was delicious. I cut the recipe in half. I made it in a 10 x 7 inch casserole dish with phyllo on the bottom and phyllo on the top. Perfect.
Hi
Wow!!! Awesome. I cut recipe in half. It is yummy. I also made the Moroccan crown pork roast and Sunny’s apfelkuchen. All was a big hit and soooo yummy
Wow!!! Awesome. I cut recipe in half. It is yummy. I also made the Moroccan crown pork roast and Sunny’s apfelkuchen. All was a big hit and soooo yummy
I cut recipe in half was perfect
I’m making this dish again for Christmas Eve dinner with beef tenderloin and mashed potatoes. My family loves it. My grocer was out of pine nuts, so I have to sub walnuts, but it will still be great. People have asked about cutting the recipe in half and whether you need that much spinach. Yes you can cut it in half, but why would you? The leftovers are as delicious as the first time bake. It’s a beautiful dish and delicious!
What about add sausage
Not a review, but a question. We are empty nesters, does this work if I cut it in half?
I love this recipe. It’s delicious and festive. Thanks, Katie Lee.