Spinach and Three Cheese Pie with Filo Pastry

Votes: 2

How to Make Spinach and Three Cheese Pie with Filo Dough

Time: 1 hour 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 353, total fat 25 G., saturated fats 11 G., proteins 17 G., carbohydrates 18 G., fiber 4 G., cholesterol 119 mg, sodium 614 mg, sugar 3 G.

To bake this delicious and filling pie, you don't need to knead or roll out the dough. Firstly, the recipe uses store-bought phyllo dough, and secondly, the sheets are simply laid out on top of the filling. Minimal assembly and fuss! This spinach filling is made incredibly delicious by three cheeses: feta, ricotta, and Parmesan. It turns out incredibly creamy. Serve the pie warm and enjoy the wonderful combination of soft filling and crispy dough.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spinach and cheese filling

0.5 cups pine nuts
30 g unsalted butter
1 tbsp. l. olive oil
2 onions, diced
2 cloves garlic, crushed
3 x 560g packages frozen chopped spinach, thawed and squeezed out
4 large eggs, lightly beaten
2 cups crumbled feta
1 cup ricotta
0.5 tbsp. grated parmesan
1 tbsp freshly ground black pepper
2 teaspoons coarse salt
A pinch of nutmeg
Cooking spray or butter to grease the pan

Filo dough

8 sheets frozen phyllo dough, thawed
3 tbsp unsalted butter, melted
2 tsp za'atar (if you can't find it, substitute with sesame seeds)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: filo dough, spinach, pine nuts, feta cheese, Parmesan cheese, ricotta cheese, nutmeg, za'atar

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray a 12x9 inch (32x22 cm) baking dish with cooking spray or grease with butter.
Spinach and cheese filling:

In a large, dry skillet over medium heat, lightly toast the pine nuts. Set aside. In the same skillet, melt the butter and olive oil. Add the onion and cook until translucent, about 10 minutes. Add the garlic and cook for 2-3 minutes. Add the spinach. Cook until all the water has evaporated, about 5 minutes. Remove from heat and let cool.

In a large bowl, combine the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt, and nutmeg. Add the spinach and toss to distribute evenly. Transfer to a baking dish, pressing into an even layer.
Dough:

Place the phyllo sheets over the filling, brushing each sheet with melted butter. Fold the edges in and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55-60 minutes.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Eggs and dairy products / Bakery / Savory pies / Greek cuisine

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