Spinach Vegetable Pie

Discover the perfect blend of hearty vegetables and creamy cheeses with this irresistible Spinach Vegetable Pie! Featuring nutrient-packed fresh spinach, shredded carrots, and zucchini, this savory delight is elevated with a rich ricotta and feta filling, gently spiced with nutmeg for a subtle depth of flavor. Encased in layers of buttery, flaky phyllo dough, each bite delivers a satisfying crunch paired with a velvety, flavorful interior. This comforting dish is easy to prepare in just over an hour and serves as an elegant main course or a delightful side at any gathering. Ideal for vegetarians or anyone craving a wholesome, homemade pie, this recipe is your go-to for healthy comfort food that doesn’t compromise on taste!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 6 cups fresh spinach
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 medium carrot, shredded
• 1 medium zucchini, shredded
• 3 large eggs
• 1 cup ricotta cheese
• 0.75 cup feta cheese, crumbled
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg (optional)
• 8 phyllo dough sheets
• 3 tablespoons unsalted butter, melted

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Wash the fresh spinach thoroughly and pat it dry. Roughly chop it and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic, shredded carrot, and shredded zucchini. Cook for another 3-4 minutes until the vegetables become tender.

Step 5

Add the spinach to the skillet and cook until it wilts and any excess moisture evaporates. Remove the skillet from heat and allow the mixture to cool slightly.

Step 6

In a large mixing bowl, whisk the eggs. Add the ricotta cheese, crumbled feta, salt, black pepper, and nutmeg (if using). Mix well.

Step 7

Fold the sautéed vegetables into the egg and cheese mixture until evenly combined.

Step 8

Prepare a 9-inch pie dish or baking dish by lightly greasing it with olive oil or butter.

Step 9

Layer one sheet of phyllo dough into the dish, letting the edges overhang slightly. Brush the sheet lightly with melted butter. Repeat this process with 7 more sheets of phyllo, brushing butter between each layer.

Step 10

Pour the spinach and vegetable filling into the prepared phyllo crust, spreading it evenly.

Step 11

Fold the overhanging edges of the phyllo sheets over the top of the filling. If needed, add one final sheet of phyllo dough on top and brush it with melted butter for a golden finish.

Step 12

Bake the pie in the preheated oven for 40 minutes, or until the top is golden brown and the filling is set.

Step 13

Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1402.3g)

Amount per serving	% Daily Value*
Calories	2419.7

Total Fat 150.5g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 951.8mg	0%
Sodium 6195.5mg	0%
Total Carbohydrate 177.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 16.5g
Protein 96.9g	0%

Vitamin D 123IU	0%
Calcium 2209.0mg	0%
Iron 15.7mg	0%
Potassium 1536.0mg	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: 55.3%

Protein: 15.8%

Carbs: 28.9%