Spinach Ricotta Pie with Crispy Phyllo Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spinach and ricotta pie with a crispy phyllo crust, combining creamy cheese and sautéed greens with aromatic spices. It's rich and savory with a satisfying texture contrast. Serve as a main course or substantial side dish for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons Extra Virgin Olive Oil (+ more for the pie pan)
- 1 1/4 cup (150 grams) Diced Yellow Onion (medium dice, about 1 large onion)
- 1 tablespoon + 1 teaspoon Fresh Minced Garlic (about three large cloves)
- 4 large Eggs
- 1 cup (225 grams) Whole Milk Ricotta (I use Ricotta Con Latte)
- 1/2 cup (50 grams) Grated Parmesan Cheese (*see note)
- 1/4 cup (30 grams) Unseasoned Dried Bread Crumbs (**see note for homemade)
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Fresh Ground Nutmeg
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Fresh Lemon Juice
- 20 ounces (565 grams) Chopped Frozen Spinach (thawed, and throughly squeezed of its water)
- 8 tablespoons (113 grams) Salted Butter (, one stick, or 6-7 tbs olive oil mixed with a pinch of salt.)
- 8 ounces (227 grams) Prepared Phyllo Pastry Sheets (1, 9 inch x 14 inch roll, thawed)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 823mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 239mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.