Spinach and Cheese Pie

Diane 0

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

Ingredients {{adjustedServings}} servings 474 cals

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Steam the spinach until just wilted.
  2. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
  3. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil.
  4. 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.
  5. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown.
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Reviews 7

  1. 10 Ratings

Robbie Rice

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.


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.


I thought this was a little bland- will add more basil and parmesan next time.