This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.


Yield :


Ingredients :


  • 6 sheets phyllo pastry (about 17×13-inches each), defrosted if frozen 4 tablespoons unsalted butter, melted


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • Two 10-ounce packages frozen, chopped spinach, defrosted
  • 2 cups ricotta cheese
  • 8 ounces feta cheese, crumbled
  • 8 ounces jack cheese, grated
  • 2 large eggs
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation :

  • Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
  • In a medium skillet, heat the olive oil over medium heat for about 1 minute.
  • Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
    Squeeze the liquid out of the thawed spinach.
  • In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish.
  • Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides).
  • Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter.
  • Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
  • Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares.
  • Serve warm.


  • If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.

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