Here’s your delicious Mediterranean classic 💚🥧

🥬 Spinach & Ricotta Phyllo Pie

(Greek-Style Spanakopita Cake)

📖 Description

This Spinach & Ricotta Phyllo Pie is a rustic, layered Mediterranean bake inspired by traditional Greek spanakopita. Instead of individual triangles, this version is made as a beautiful “cake-style” pie — easier to prepare and perfect for sharing.

Crispy, golden phyllo pastry surrounds a creamy filling of spinach, ricotta, feta, fresh herbs, and olive oil. It’s savory, satisfying, and packed with nutrients from leafy greens and heart-healthy fats.

Perfect for brunch, lunch, or a light dinner with salad.

🛒 Ingredients (Serves 6–8)

For the Filling:

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
10 oz (300 g) fresh spinach, chopped (or frozen, thawed & well-drained)
1 cup (250 g) ricotta cheese
½ cup (100 g) crumbled feta cheese
2 large eggs
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Pinch of nutmeg (optional but traditional)

For the Phyllo Layers:

8–10 sheets phyllo pastry, thawed
¼–⅓ cup olive oil (for brushing)

👩‍🍳 Instructions

1️⃣ Prepare the Filling

Heat olive oil in a skillet over medium heat.
Sauté onion for 3–4 minutes until soft.
Add garlic and cook 30 seconds.
Add spinach and cook until wilted (if using fresh).
Remove from heat and let cool slightly.

In a large bowl, mix ricotta, feta, eggs, herbs, nutmeg, salt, and pepper.
Fold in the cooled spinach mixture.

2️⃣ Assemble the Pie

Preheat oven to 350°F (175°C).
Grease an 8–9 inch (20–23 cm) round springform or cake pan.
Brush one phyllo sheet lightly with olive oil and place into pan, letting edges hang over.
Repeat with 5–6 sheets, layering in a crisscross pattern.
Spread spinach filling evenly.
Fold overhanging phyllo over the top.
Layer remaining sheets on top, brushing each with olive oil.
Tuck edges neatly inside the pan.
Lightly score the top for easy slicing.

3️⃣ Bake

Bake for 40–45 minutes, until golden brown and crisp.
Cool for at least 15 minutes before slicing.

🍽️ Serving Suggestions

Serve warm or room temperature
Pair with Greek salad and olives
Add a dollop of plain Greek yogurt
Drizzle lightly with extra virgin olive oil before serving

🌿 Mediterranean Health Benefits

✔ Rich in leafy greens
✔ High in calcium
✔ Heart-healthy olive oil
✔ Protein-packed
✔ Vegetarian-friendly

❓ Q & A

Q1: Can I use frozen spinach?

Yes — just thaw and squeeze out all excess water to prevent a soggy pie.

Q2: Can I make it ahead?

Absolutely. It keeps well in the fridge for 3–4 days and reheats beautifully.

Q3: Can I freeze it?

Yes. Freeze baked or unbaked for up to 2 months.

Q4: How do I keep phyllo from drying out?

Keep it covered with a damp (not wet) towel while working.

Q5: Can I add other ingredients?

Yes! Try:

Sautéed mushrooms
Pine nuts
Sun-dried tomatoes
Leeks instead of onion