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Spinach & Ricotta Pie

Serving Size: 6


1/2  pound  onions – diced
1/2 teaspoon garlic – chopped
1/2 pound  frozen spinach – thawed and well drained, or fresh spinach, steamed or sauted and well drained
2 eggs – beaten
3/4 pound  ricotta cheese
1/2 cup  mozzarella – grated
1  package phyllo pastry
4  tablespoon  butter – melted
Pinch of  nutmeg
Olive oil for sautéing


Preheat oven to 375 degrees F.
  1. Chop onions. Set aside.  
  2. Mince garlic.
  3. Heat oil in a large pot. Add onions and garlic, sauté until onions are soft and translucent. 
  4. Add well-drained spinach and cook to get rid of extra moisture.
  5. Cool briefly. Mix sautéed onion/garlic/spinach mixture thoroughly with the beaten eggs, nutmeg, ricotta and grated mozzarella.
  6. Butter an ovenproof dish and layer  5 sheets of  phyllo dough on bottom of pan. Brush each sheet with melted butter before layering.
  7. Pour in spinach/cheese filling and layer 5 phyllo sheets on top, again buttering each layer and the top one.
  8. Brush the beaten eggs on top as an egg wash (optional - add a splash of milk to the wash). Bake uncovered 40-45 minutes or more. Top should be golden brown.
  9. Let stand 10 minutes or more before serving.

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