This Spinach Pie features a rich, creamy cheese filling layered between crisp, buttery phyllo pastry. Made with fresh spinach, ricotta, feta, and Parmesan, it’s an elegant appetizer or side dish that’s perfect for holidays and gatherings. A subtle hint of nutmeg adds depth and makes every bite extra special.

Why You’ll Love This Recipe :

• Creamy, cheesy filling with flaky phyllo layers

• Perfect vegetarian option for parties and holidays

• Elegant but simple to prepare

• Great make-ahead appetizer or side dish

Equipment :

• 9 × 13-inch baking dish

• Large skillet

• Large mixing bowl

• Colander

• Sharp knife

• Pastry brush

• Measuring cups and spoons

• Oven

Ingredients :

• 4 tablespoons unsalted butter, melted, plus extra for greasing the dish

• 2 tablespoons olive oil

• 3 pounds fresh spinach, washed, dried, and coarsely chopped

• 10 small scallions, finely chopped

• 2 cups ricotta cheese

• 8 ounces feta cheese, crumbled

• 1 cup grated Parmesan cheese

• 2 large eggs

• 3 tablespoons finely chopped fresh dill

• 3 tablespoons finely chopped fresh parsley

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 6 sheets phyllo pastry (about 17 × 13 inches), thawed and trimmed to fit

Instructions :

1. Preheat the oven to 350°F and butter a 9 × 13-inch baking dish.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the spinach in batches, cooking until wilted and bright green, about 3 minutes total. Transfer to a colander and drain excess liquid.

3. Wipe the skillet clean, add the remaining olive oil, and cook the scallions until softened, about 3 minutes.

4. Return the spinach to the skillet with the scallions and cook for another 1–2 minutes.

5. Transfer the mixture to a large bowl and stir in the ricotta, feta, Parmesan, eggs, dill, parsley, nutmeg, salt, and pepper until combined.

6. Spread half of the filling evenly in the prepared baking dish.

7. Layer 2 sheets of phyllo over the filling and brush lightly with melted butter. Add 1 more sheet of phyllo and brush again.

8. Spread the remaining filling over the phyllo layers.

9. Top with 2 more sheets of phyllo, brushing with butter, then finish with the final sheet and brush generously.

10. Using a sharp knife, score the top into 12 squares.

11. Bake for 45–55 minutes, until the phyllo is golden and the filling is bubbling.

12. Cool slightly, then cut fully and serve.

Tips & Notes :

• Squeeze out excess moisture from the spinach to prevent a soggy filling.

• Keep phyllo covered with a damp towel while working to prevent drying out.

• Nutmeg adds warmth—use a light hand for best flavor.

Storage & Make-Ahead :

• Make-Ahead: Assemble the pie up to 1 day in advance and refrigerate before baking.

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze baked and cooled pie for up to 2 months.

• Reheat: Warm in the oven at 325°F until heated through.

Serving Suggestions :

• Serve as an appetizer or vegetarian side dish

• Pair with a simple green salad

• Add to a holiday appetizer spread

Frequently Asked Questions

Q1: Can I use frozen spinach instead of fresh?
A1: Yes, thaw and squeeze it very well to remove excess moisture before using.

Q2: What can I substitute for feta cheese?
A2: Goat cheese or additional ricotta can be used for a milder flavor.

Q3: How do I keep phyllo from tearing?
A3: Work gently and keep unused sheets covered with a damp towel.