Spinach Pie with Sun Dried Tomatoes

Indulge in the irresistible flavors of this Spinach Pie with Sun-Dried Tomatoes—a Mediterranean-inspired dish that’s both hearty and elegant. Tender sautéed spinach combines with the tangy sweetness of sun-dried tomatoes, the creamy richness of feta and ricotta cheeses, and a hint of nutmeg and oregano for a perfectly balanced filling. Enveloped in layers of buttery, golden phyllo pastry, this pie boasts a flaky texture that elevates every bite. Ideal for brunch, lunch, or dinner, this recipe is surprisingly easy to prepare, with just a 20-minute prep time, making it perfect for busy weeknights or entertaining guests. Serve it with a side salad or enjoy it on its own—this savory pie is guaranteed to impress and satisfy. Keywords: spinach pie, sun-dried tomatoes, phyllo pastry, Mediterranean recipes, vegetarian dinner ideas.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 300 grams Fresh spinach
• 100 grams Sun-dried tomatoes (oil-packed)
• 150 grams Feta cheese
• 100 grams Ricotta cheese
• 3 large Eggs
• 2 cloves Garlic cloves
• 2 tablespoons Olive oil
• 10 sheets Phyllo pastry sheets
• 100 grams Unsalted butter (melted)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 0.25 teaspoon Nutmeg

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

Wash and roughly chop the spinach. Mince the garlic and chop the sun-dried tomatoes into small pieces.

Step 3

Heat a skillet over medium heat, add the olive oil, and sauté the garlic until aromatic (about 1 minute).

Step 4

Add the spinach to the skillet in batches, cooking until wilted. Once done, transfer to a colander and press out excess liquid.

Step 5

In a large bowl, mix together the cooked spinach, sun-dried tomatoes, feta cheese (crumbled), ricotta cheese, eggs (lightly beaten), salt, pepper, oregano, and nutmeg until well combined.

Step 6

Brush a 9-inch (23 cm) pie dish with melted butter. Layer one sheet of phyllo pastry into the dish, allowing the edges to overhang. Brush with melted butter and repeat with 5 more sheets, rotating each slightly to cover any gaps.

Step 7

Pour the spinach filling into the prepared dish, smoothing the surface with a spatula.

Step 8

Cover the filling with 4 more layers of phyllo pastry, brushing each layer with melted butter. Tuck the edges of the pastry into the dish to seal the pie.

Step 9

Use a sharp knife to lightly score the top of the pie into desired serving sizes; this will make it easier to cut after baking.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the top is golden and crispy.

Step 11

Allow the pie to cool for 10 minutes before cutting and serving. Enjoy!

Nutrition Facts

Serving size	(1112.4g)

Amount per serving	% Daily Value*
Calories	2817.8

Total Fat 209.3g	0%
Saturated Fat 94.3g	0%
Polyunsaturated Fat 3.5g
Cholesterol 971.1mg	0%
Sodium 6453.3mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 15.2g	0%
Total Sugars 15.2g
Protein 77.1g	0%

Vitamin D 147IU	0%
Calcium 1636.1mg	0%
Iron 19.0mg	0%
Potassium 1996.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 10.9%

Carbs: 22.8%