Spinach ricotta pie with feta wrapped in crisp filo pastry is a savory favorite that suits any table. The flaky, golden filo gives way to a creamy filling of ricotta, salty feta and tender spinach — a classic combination that always delivers.
This recipe is straightforward to prepare, bakes evenly and slices cleanly, making it ideal for buffets, family meals or a festive side. It looks elegant but is easier to make than it appears. With only a few ingredients you end up with a rich, flavorful pie that reliably pleases guests.
Crispy Filo Pie Filled With Spinach And Cheese
I often serve this pie when hosting because it feels special yet can be made ahead. Spinach, ricotta and feta are a timeless trio, and here they’re complemented by crisp filo and a brush of garlic butter for extra flavor. I like to present it in neat slices as part of an Italian-inspired spread, alongside a simple salad or roasted vegetables.
The recipe is dependable: the slices hold together and the flavors balance nicely. If you want to save money, frozen spinach works well—just be sure to drain it thoroughly. This pie proves you don’t need complicated techniques to create something impressive.
Tips for Italian-Style Spinach Pie With Ricotta and Feta
- Use frozen spinach for a budget-friendly option, but squeeze it very dry before mixing.
- Keep filo covered with a damp cloth while working so it doesn’t dry out.
- Brush each sheet with butter for an evenly crisp, golden crust.
- A little freshly grated nutmeg enhances the ricotta’s flavor.
- Press the filling down firmly so the pie slices cleanly.
- Let the pie rest for about 5 minutes after baking before slicing to help it hold together.
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Andréa
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Step-by-Step Directions
Ingredients
- 2 tablespoons olive oil
- 1 onion, large, chopped
- 4 cloves garlic, peeled and chopped
- 18 oz. fresh spinach, or 13 oz. (350 g) frozen, thawed and drained
- 1 egg, size L
- 2 cups ricotta
- 1 teaspoon ground nutmeg, freshly grated
- ½ pound feta cheese
- salt and pepper, to taste
- 10 sheets phyllo dough, thawed
- 4 oz. garlic butter, melted
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Instructions
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Preheat the oven to 390 °F (200 °C). Grease a cake tin with olive oil.
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Heat 1 tablespoon olive oil in a pan. Sauté the chopped onion for about 3 minutes until translucent, then add the garlic and cook for 30 seconds.
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Add the spinach and cook for about 5 minutes until wilted. Drain it thoroughly in a sieve and press out any excess liquid.
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In a bowl, combine the egg, ricotta, grated nutmeg, salt and pepper. Fold in the crumbled feta and the drained spinach mixture.
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Line the tin with filo sheets, brushing each sheet with melted garlic butter as you layer. Use about 8 sheets and leave some overhang at the edges.
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Spoon the filling into the prepared tin and press it down firmly with the back of a spoon.
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Top with two more filo sheets, brush with butter and fold the edges over to seal.
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Bake for about 30 minutes, until the pastry is golden brown. Remove from the tin and cool on a rack briefly before slicing.
Notes
2. Feta vs. supermarket white cheese cubes True feta is traditionally made from sheep’s and goat’s milk; supermarket white cheese cubes are often cow’s milk. Both work — use your preference.
3. Storage
- Refrigerator: Keep covered for up to 2 days. Reheat at 320 °F (160 °C) for about 10 minutes.
- Freezer: Not recommended as filo loses crispness. For make-ahead: assemble in the morning and bake later the same day.
Nutrition
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