Spinach & Cheese Recipe
classic Greek style w / spinach & feta cheese
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Ingredients
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Filling
Phyllo & Finishing
Method
Filling
- 1
Prepare spinach
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped spinach in batches if necessary and sauté until wilted and most moisture is gone, about 3–5 minutes. Remove from heat and transfer to a fine mesh strainer or colander; allow to cool and press (or squeeze with clean kitchen towel) to remove as much liquid as possible. You should end with about 1 to 1 1/2 cups packed cooked spinach.
- 2
Mix cheeses & aromatics
In a large bowl, combine the crumbled feta, ricotta, and eggs. Stir in the sliced green onions, chopped dill, chopped parsley, grated nutmeg (if using), salt, and pepper. Fold in the well-drained spinach until evenly distributed. Taste and adjust seasoning; feta is salty so add salt sparingly.
Assembling & Baking
- 3
Prepare phyllo
Preheat oven to 375°F (190°C). Lightly butter or oil a 9x13-inch baking dish (or a round 10-inch dish). Lay one sheet of phyllo in the dish and brush lightly with melted butter. Repeat layering and brushing each sheet, using about half of the phyllo sheets (6 sheets) to create a sturdy bottom and sides.
- 4
Add filling
Spread the spinach and cheese filling evenly over the layered phyllo base, smoothing the top with a spatula.
- 5
Top with phyllo
Layer the remaining phyllo sheets over the filling, brushing each sheet lightly with melted butter (about 6 sheets). Tuck edges into the sides to seal. Using a sharp knife, score the top phyllo into portion-sized squares or triangles to make slicing easier after baking. Brush the top with a thin layer of olive oil or remaining butter. Sprinkle sesame seeds over the top if using.
- 6
Bake
Bake in the preheated oven for 30–40 minutes, or until the phyllo is golden brown and crisp and the filling is set (an inserted knife should come out clean). If the top browns too quickly, cover loosely with aluminum foil for the last 10–15 minutes.
- 7
Rest & serve
Remove from oven and allow the pie to rest for 10–15 minutes to set. This makes slicing cleaner. Cut into 8–10 servings and serve warm or at room temperature.