Spinach Pie
Indulge in a creamy Spinach Pie that’s rich in flavor and packed with nutritious ingredients. This heart-healthy dish is perfect for meal prep and boasts a delightful combination of textures.
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil Adds richness and moisture.
- 6 cups Fresh Spinach Leaves The star ingredient, providing flavor and nutrients.
- 1 medium Onion Infuses a savory depth into the filling.
- 2 stalks Green Onions Offers a fresh crunch to the mixture.
- 2 cloves Garlic Enhances the overall flavor.
- 1 cup Fresh Parsley Brightens the dish with its vibrant flavor.
- 2 tablespoons Fresh Dill Adds a distinctive herbal note.
- 1 cup Feta Cheese Brings richness and a tangy flavor.
- 1 Egg Acts as a binding agent.
- to taste Salt and Pepper Essential for seasoning.
- 1 package Phyllo Dough Sheets Creates a light, flaky crust.
- 1/2 cup Butter Adds flavor and crispiness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and garlic; sauté for about 3-4 minutes until they are soft and fragrant.
- Stir in the fresh spinach, cooking until wilted, approximately 2-3 minutes.
- Remove from heat and let cool slightly before mixing in parsley, dill, feta cheese, and the beaten egg. Season with salt and pepper.
Cooking/Assembling
- Brush a baking dish with the remaining olive oil.
- Layer half of the phyllo dough sheets in the dish, brushing each sheet with melted butter as you layer.
- Spread the spinach filling evenly over the phyllo layers.
- Top with the remaining phyllo sheets, again brushing them with butter.
- Score the top layers with a knife into squares to allow steam to escape.
- Bake in the preheated oven for 35-40 minutes until golden brown.
Serving
- Remove the spinach pie from the oven and let it cool for 10 minutes.
- Cut along the scored lines into squares or slices.
- Serve warm or at room temperature, garnished with additional fresh herbs if desired.
Notes
For extra crunch, ensure each phyllo layer is thoroughly brushed with butter. Store leftovers in an airtight container in the fridge for up to 3 days.