Spinach Pie Recipe
Spinach mixes with feta cheese, cream cheese, and cottage cheese and then is layered amongst crispy layers of phyllo dough for the most decadent Spinach Pie Recipe you’ve ever tasted. This dish is creamy, decadent, and oh so delicious!
Servings 15 servings
Calories 414kcal
Equipment
Ingredients
- 3 (12 oz) boxes frozen and chopped spinach thawed and squeezed completely dry
- 1 (8 oz) block cream cheese softened
- 2 eggs
- 1 ½ lbs feta cheese crumbled
- 1 lb cottage cheese
- 1 teaspoon dried dill
- Salt and pepper to taste
- 20 sheets (one box) phyllo dough thawed according to package instructions
- 1 cup (2 sticks) unsalted butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- I leave my 3 (12 oz) boxes of frozen spinach in a strainer overnight to allow it to thaw and drain out as much water as possible. Then place about ⅕ of the spinach in a clean dish towel at a time, twist it, and ring out all of the excess water. Do this until the spinach is completely dry. Place the dry spinach in a bowl and repeat the process until all of the spinach is done. This step is very important because if you don’t dry out the spinach, your pie will be very soggy.
- In a medium bowl, use an electric mixer to combine the 8 oz cream cheese and 2 eggs.
- Then, use a wooden spoon to mix the spinach, 1 ½ pounds of feta cheese, and 1 pound of cottage cheese. Add 1 tablespoon dill, and salt and pepper to taste, and mix again.
- Melt 1 cup of butter. Use a pastry brush to brush the bottom and sides of a 9x13 pan with melted butter. Lay a sheet of phyllo dough down in the pan. Brush with butter, then lay down another sheet. Continue layering phyllo dough and butter for a total of 10 layers.
- Spread spinach and cheese mixture on top of the 10th layer of phyllo dough. Spread it until it lays flat in the pan.
- Repeat the butter and phyllo dough layers for another 10 layers on top of the spinach mixture. Brush the top layer of phyllo dough with butter and tuck any phyllo dough hanging over the edge of the pan back into the pan.
- Use a knife to score the top of the spinach pie with the squares you will cut out later (don't cut all the way through).
- Bake for 45 minutes in the oven or until crispy and golden brown. Allow it to cook for a few minutes before cutting. Cut into squares and serve. Enjoy!
Notes
Recipe for educational or personal use only.
- Cream Cheese: Full fat or reduced fat are both fine. The higher fat content in your cream cheese, the creamier this recipe will be. I use full fat.
- Spinach: Frozen spinach which has been thawed and wrung out.
- Feta Cheese: I use already crumbled feta, but you can also cut up and crumble a block yourself if you’d prefer
- Cottage Cheese: Use regular cottage cheese
- Phyllo Dough: Put the box in the refrigerator the night before making your Spinach Pie Recipe so that the dough is properly thawed.
- You can add scallions, mint, other types of cheeses (I’ve seen ricotta used sometimes), etc to customize your Spinach Pie Recipe.
- While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This will keep the dough from drying out and cracking while assembling.
- Phyllo dough rips very easily, so be careful when working with it. But also, don’t worry if you rip one or two pieces. Simply discard the bad pieces and use a fresh sheet instead.
- When heating up your Spinach pie leftovers, do so in the oven. It will keep the top crispy as opposed to making it soggy in the microwave.
Nutrition
Calories: 414kcal | Carbohydrates: 20g | Protein: 16g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 848mg | Potassium: 349mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8829IU | Vitamin C: 4mg | Calcium: 362mg | Iron: 3mg