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

Diane
Servings:
10
Max Servings:
10
Advertisement

Ingredients

Directions

  • Steam the spinach until just wilted.

    Ads will not print with your recipe
  • In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.

  • In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil.

  • 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.

  • Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown.

Nutrition Facts

405.86 calories; 11.71 g protein; 30.3 g carbohydrates; 3.63 g dietary-fiber; 2.44 g sugars; 27.46 g fat; 14.09 g saturated-fat; 96.24 mg cholesterol; 9179.43 IU vitamin-a-iu; 6.21 mg niacin-equivalents; 0.37 mg vitamin-b6; 27.36 mg vitamin-c; 237.04 mcg folate; 250.69 mg calcium; 4.76 mg iron; 91.72 mg magnesium; 692.07 mg potassium; 683.34 mg sodium; 0.39 mg thiamin; 247.12 calories-from-fat; 29 percent-of-calories-from-carbs; 59 percent-of-calories-from-fat; 11 percent-of-calories-from-protein; 30 percent-of-calories-from-sat-fat


Reviews (8)

Read All Reviews

Most helpful positive review

Robbie Rice
12/02/2003
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.
(25)

Most helpful critical review

schmerna
12/02/2003
I thought this was a little bland- will add more basil and parmesan next time.
(18)
11 Ratings
  • 5 Rating Star 6
  • 4 Rating Star 5
Robbie Rice
12/02/2003
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.
(25)
schmerna
12/02/2003
I thought this was a little bland- will add more basil and parmesan next time.
(18)
Anonymous
12/02/2003
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 - this was a little too much for an 8 x 12 x 2 Pyrex.
(18)
Lindsay
07/01/2012
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 goodness). I ended up making it in a 2q round casserole dish. Fit perfectly. Also I had no idea how to use phyllo dough. My bad... but all in all I used the amount stated for each layer and still had more than half a package left. Other than those concerns no problems with recipe. I did tweek it a little. I added garlic to the spinach mushroom onion saute. (used baby portabellos). Then I added about 1/4 cup of Parmesan to the cheese filling. I added a dash or two of garlic powder to the butter when I melted it. This was a heavenly dish. Husband raved and had two helpings which he never does. Thanks so much for the recipe.
(8)
GRANNYROB
08/29/2002
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.
(7)
Jamie Sharp
02/03/2009
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.
(7)
Mandi.
08/18/2008
Very good.
(3)
christa_g
03/03/2017
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.