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Spinach and Cheese Pie

"This is a versatile pie; add garlic, fennel, chard, and/or herbed feta for tasty variations."
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Ingredients

servings 406 cals
Original recipe yields 10 servings (1 deep dish pie)

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Directions

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  1. Steam the spinach until just wilted.
  2. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
  3. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil.
  4. Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish.
  5. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown.

Nutrition Facts


Per Serving: 406 calories; 27.5 g fat; 30.3 g carbohydrates; 11.7 g protein; 96 mg cholesterol; 683 mg sodium. Full nutrition

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Reviews

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We liked this recipe a lot - it was tasty and had a beautiful presentation. However, the nutmeg was a bit overpowering and we will omit it next time.

Definitely needs additional spices! I also wish that it had been more mixed, instead of all the cheese and then all spinach, but that could just be me. If you're looking for a baking dish - th...

I thought this was a little bland- will add more basil and parmesan next time.

Very very good... but I have a couple of concerns with the recipe. There was no way this amount of spinach and cheese would fit into a deep dish pie plate. I figured that ahead of time (thank ...

Very good. I used grape tomatoes b/c I couldn't find any good looking spinach, you could use any veggies you like and it would turn out fabulous. I only baked for 45 min and it was done.

MY HUSBAND LIKE THIS DISH VERY MUCH. I THINK NEXT TIME I MAKE IT I WILL NOT USE THE FILLO PASTRY. I WOULD TRY SOME OTHER CRUST. IT HAD A VERY GOOD FILLING.

Very good.

I used an 8x14 pan. The phyllo fit perfectly. I'll chop the onion and mushrooms fine next time. I'd also add more spices. It was still quite tasty. It also took only about half the time to bake.