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Spinach & Ricotta Pie

This was so delicious! Rolling the Phyllo Dough in coils is easy and different. It tasted fantastic!


2 1/2 Bags of fresh Spinach 1/2 yellow onion, minced 4 stems of scallions, diced 4 cloves garlic, minced 8 oz. fresh Ricotta 1/2 cup Olive Oil 2 eggs, beaten 7 oz. Sheep's Feta 4 Tbsp fresh Dill, diced Salt & Pepper 1/2 Package Phyllo Pastry

Sauté 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, sauté one bag of spinach. While that is going, trim the stems off the other bag and a half, chop it up and add it into a mixing bowl raw. (I wanted different textures of the spinach.) I then put this and everything else on the ingredient list (except the pastry) into a bowl. Mix it all up good.

Opened up the package of pastry and laid down one sheet and oiled it. Laid down a second sheet on top of that one and oiled it. Laid down a third sheet and then I filled the whole side of the long end of the pastry.

Lay down the first coil onto a greased cast iron skillet, starting along the edge of the skillet and working to the inside of the skillet.

Then just kept going until it was done. Paint oil on the whole top of the pie before going in the oven.

Bake on 350 for about 45 minutes. Last 10 minutes I reoiled the top with oil & dill. Enjoy!


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