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Coiled Spinach Pie




Made this yesterday and it came out perfect. The filling was very good. I actually made it late afternoon and cooked it for only 30 minutes. I took it out of the oven and let it sit for 2 hours. Then my son was on his way so I put it back in the oven for 20 minutes to heat it and finish the bake. This is a fun and easy recipe.



INGREDIENTS:


2- 16 oz. bags of fresh Spinach

1/2 yellow onion, minced

4 stems of scallions, minced

4 cloves garlic, minced

8 oz. fresh Ricotta

2 Tbsp Olive Oil

2 eggs, beaten

1/4 Cup butter, melted

7 oz. Sheep's Feta

4 Tbsp fresh Dill, diced

Salt & Pepper

1/2 Package Phyllo Pastry



Saute the yellow onion and once a little browned add in the garlic and saute another 3 minutes and remove from heat and cool. In a pan with a little olive oil and a splash of salt, lightly saute two bags of spinach.



In a large bowl, add both the spinach and onion mixtures and then everything else on the ingredient list (except the pastry) into the bowl. Mix it all up gently.




Open up the package of pastry and lay down one sheet and brush it with butter. Lay down a second sheet on top of that one and brush with butter.




Lay down a third sheet and then fill the whole side of the long end of the pastry and then roll it up and lay it into a cast iron skillet or whatever casserole dish you are using.



Then just keep going until done. Brush butter on the whole top of the pie before going in the oven. Bake on 350 for about 45 minutes. Last 10 minutes I brushed a little more butter to the top. Enjoy!!



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