Golden Crispy Spinach Ricotta Pie with Feta and Filo Pastry: The Ultimate Savory Bake
Prepare to fall in love with the **Spinach Ricotta Pie with Feta and Filo Pastry**, a truly exquisite savory bake that deserves a place on every table. This isn’t just another pie; it’s a testament to how simple ingredients can come together to create something truly spectacular. At its heart lies a perfectly golden, irresistibly crisp filo crust, a delicate shield that promises an exciting textural contrast. Beneath this flaky exterior, you’ll find a luxuriously soft and creamy filling, a harmonious blend of mild ricotta cheese, the tangy zest of salty feta, and the earthy goodness of tender spinach. This classic combination is not just a crowd-pleaser; it’s a culinary triumph that consistently delivers on flavor and satisfaction.
What makes this recipe a standout is its remarkable ease of preparation, despite its impressive appearance. It bakes beautifully and evenly, resulting in a pie that slices neatly and holds its shape, making it an ideal choice for a diverse range of occasions. Whether you’re planning an elegant buffet, hosting a casual family dinner, or searching for a show-stopping festive side dish, this pie fits the bill perfectly. Many are surprised by how straightforward it is to create, which is precisely why it has become a cherished staple. With just a handful of fresh, high-quality ingredients, you can effortlessly assemble a pie that is rich in flavor, incredibly satisfying, and unfailingly a success, earning you accolades from all your guests.
Mastering the Crispy Filo Pie: A Delightful Spinach and Cheese Combination
This savory pie is my go-to when I’m hosting, and for good reason. It offers that coveted ‘special occasion’ feel without demanding hours in the kitchen, thanks to its brilliant make-ahead potential. The core flavors—spinach, ricotta, and feta—form a classic Mediterranean trio, cherished for their complementary profiles. In this recipe, however, their synergy is amplified by the addition of the delicate, crisp filo pastry and a hint of aromatic garlic butter. The buttery filo provides a golden, flaky contrast to the rich, creamy filling, making every bite an exciting experience. I particularly enjoy serving it neatly sliced at an Italian-inspired buffet, where it pairs wonderfully with a fresh, vibrant salad and perhaps some Mediterranean roasted vegetables, creating a balanced and satisfying meal.
This recipe has been rigorously tested and is consistently reliable. You can trust that every slice will hold together beautifully, and the flavor profile is always spot on, delivering a perfect balance of savory notes. One of its most appealing attributes is its adaptability; you can easily substitute fresh spinach with frozen spinach for a more budget-friendly option, without compromising on taste. Just remember to drain it exceptionally well for the best results, a tip we’ll delve into further. This Spinach Ricotta Feta Pie embodies the philosophy that truly impressive dishes don’t require overly complicated steps or a long list of exotic ingredients. It’s a culinary testament to simplicity, elegance, and pure deliciousness, making it accessible to home cooks of all skill levels while consistently earning admiration from diners.
Expert Tips for Crafting the Perfect Italian-Style Spinach Ricotta and Feta Pie
- Maximize Savings with Frozen Spinach: Using frozen spinach is a fantastic way to keep this recipe budget-friendly. However, the key to a successful pie is to ensure every drop of excess water is removed. Thaw it completely, then place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This prevents a watery filling that could make your filo soggy.
- Handle Filo Pastry with Care and Speed: Filo pastry is notoriously delicate and dries out quickly. To maintain its pliability, keep the unused sheets covered with a damp kitchen towel while you work. Speed is your ally here; try to assemble the pie layers efficiently to prevent cracking.
- Achieve the Ultimate Crispness with Butter: Don’t skip brushing each individual filo sheet with melted butter or garlic butter. This critical step is what creates those desirable golden, crisp layers that define a perfect filo pie. Ensure an even, thin coat for the best texture and flavor.
- Elevate Flavor with Fresh Nutmeg: While pre-ground nutmeg works, freshly grated nutmeg truly makes a difference. Its warm, aromatic notes beautifully enhance the creamy richness of the ricotta cheese, adding a layer of sophisticated flavor to the filling.
- Ensure Clean Slices by Pressing the Filling: Once you’ve spooned the spinach and cheese mixture into your filo-lined tin, gently but firmly press it down with the back of a spoon or your hands. This compacts the filling, ensuring that your pie holds together well and cuts into neat, elegant slices after baking.
- Patience is Key: Let it Cool: It can be tempting to dive into a warm pie right out of the oven, but allowing your Spinach Ricotta Pie to cool for at least 5-10 minutes before slicing is crucial. This cooling period allows the filling to set properly, preventing it from crumbling and ensuring clean, beautiful slices every time.
- Choose the Right Pan: A springform pan (9-10 inches) works wonderfully for this pie, making it easy to release and showcase its beautiful layers. If you don’t have one, a regular pie dish will also work, though presentation might be slightly different.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat your oven to 390 ℉ (200 °C). Carefully grease a 9-inch springform cake tin or a similar pie dish with 1 tablespoon of olive oil, ensuring all surfaces are lightly coated to prevent sticking.2 tablespoons olive oil
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In a large pan or skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes soft and translucent. Stir in the chopped garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.1 onion, 4 cloves garlic
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Add the fresh spinach to the pan, cooking it for approximately 5 minutes until it wilts completely. If using frozen spinach, ensure it’s thawed and squeezed of excess water before adding. Transfer the cooked spinach mixture to a sieve and press out any remaining excess liquid using the back of a spoon or your hands. This step is crucial for preventing a soggy pie.18 oz. fresh spinach
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In a large mixing bowl, combine the egg, freshly grated nutmeg, creamy ricotta cheese, and season generously with salt and pepper to taste. Mix until well combined. Then, gently fold in the crumbled feta cheese and the drained spinach mixture, ensuring all ingredients are evenly distributed for a balanced flavor in every bite.1 egg, 2 cups ricotta, 1 teaspoon ground nutmeg, ½ pound feta cheese, salt and pepper
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Carefully take one sheet of thawed filo dough and brush it lightly but completely with melted garlic butter. Lay it in the prepared cake tin, allowing the edges to overhang. Repeat this process with 7 more filo sheets, rotating each new sheet slightly to ensure even coverage around the sides of the tin and create a sturdy base. You will use a total of 8 sheets for the bottom and sides, leaving ample overhang.10 sheets phyllo dough, 4 oz. garlic butter
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Evenly spoon the spinach, ricotta, and feta filling into the filo-lined cake tin. Press the filling down firmly with the back of a spoon to ensure it’s compact and level. This step is key for a well-structured pie that slices neatly.
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Take the remaining 2 filo sheets. Brush each with melted garlic butter and place them over the filling, creating the top crust. Fold the overhanging edges of the bottom filo sheets inward over the top sheets, gently crinkling them as needed to seal the pie. Brush the entire top surface with any remaining garlic butter for a beautiful golden finish.
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Bake the pie in the preheated oven for 30 minutes, or until the filo pastry is beautifully golden brown and crisp. Once baked, carefully remove the pie from the oven and transfer it to a wire rack to cool for at least 5-10 minutes before attempting to slice. This cooling time allows the filling to set, ensuring perfect, firm slices.
Notes
2. What’s the difference between feta and white cheese cubes? Authentic feta is a traditional Greek brined curd cheese, primarily made from sheep’s milk or a mixture of sheep’s and goat’s milk. It boasts a distinct tangy, salty, and crumbly texture. Many supermarket “white cheese cubes” sold in brine are actually made from cow’s milk and have a milder, often creamier flavor profile. While you can use cow’s milk white cheese if you prefer a less intense flavor, true feta will give you that characteristic Mediterranean piquancy.
3. Storage Guidelines:
- Refrigerator: Leftover pie can be stored covered tightly in the refrigerator for up to 2 days. To reheat, place slices on a baking sheet and warm in an oven preheated to 320 °F (160 °C) for about 10-15 minutes, or until heated through and the filo re-crisps slightly.
- Freezer: Freezing this Spinach Ricotta Filo Pie is generally not recommended. The delicate filo pastry tends to lose its beautiful crispness and can become soggy and brittle upon thawing and reheating, significantly impacting the texture and enjoyment of the pie.
- Make-ahead: As mentioned, you can assemble the pie up to 8 hours in advance and store it in the fridge, baking it fresh on the same day for optimal results.
Nutrition
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More Delightful Quiche and Savory Pie Inspirations
If you’re as enamored with savory pies and quiches as we are, you’re in for a treat! The versatility and satisfying nature of these dishes make them ideal for any meal, from brunch to dinner. Explore some of our other cherished recipes that share the same comforting appeal and impressive presentation as this Spinach Ricotta Pie:
- Tomato Brie Quiche with Fresh Herbs
- Hearty Kale, Tomato and Bacon Quiche
- Delightful Vegetarian Mini Quiche Lorraine