Happy Monday!! On the menu tonight was a spinach pie. This is a delicious spinach filled pie with crispy phyllo dough. I made mine with slightly less phyllo dough just to keep it a little healthier and lower in carbs but I recommend adding a little more of the phyllo dough so you have a nice even crust. This is great for brunch, lunch or dinner and great for a crowd.
Take a look at the recipe!
Spinach Pie
Ingredients:
16 oz frozen spinach, excess water squeezed out
1 1/2 cups, Ricotta
3/4 cup crumbled feta
3 eggs
1 small onion, chopped
2 garlic cloves, minced
1 T olive oil
1/2 T onion powder
1/2 T garlic powder
2 t oregano
2 t salt
1 t pepper
Oil cooking spray
6-8 phyllo dough sheets
2 T butter, melted
Directions: Preheat oven to 375°. In a medium sauté pan on high heat add the olive oil, onion and garlic and cook till tender. In a medium bowl add the spinach, onion and garlic and mix well. Add in the 3 eggs, ricotta, feta cheese and spices and mix until smooth.
Spray a pie dish with oil cooking spray. Then lay out 4-5 phyllo dough sheets in the middle of the pan, add in the spinach mixture. Top pie with 2 extra phyllo sheets and then and fold over excess phyllo dough and press down. Brush the top of the phyllo dough with the melted better, all over and in every nook and cranny.
Bake in the oven for 40-45 minutes. Remove from the oven and let sit 5-7 minutes prior to cutting. Serve immediately.
Notes: Use more salt if needed. I feel like with the spinach you need more salt than normal. You can use less phyllo dough if you’d like, that’s what I did. But it’s much better when you have more.
Sounds scrumptious, such a lovely recipe, and a tasty one!
Nice recipe