Cheesy Spinach Phyllo Pie

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Embark on a culinary journey with our culinary masterpiece showcased on the blog – the Cheesy Spinach Phyllo Pie enriched with the irresistible combination of feta and mozzarella cheese. This savory delight is a celebration of Mediterranean flavors, where layers of delicate phyllo pastry cradle a lush filling of fresh spinach, enhanced by the tangy allure of feta and the gooey richness of mozzarella. Each bite is a symphony of textures, from the crisp, golden layers to the creamy, cheesy interior. Join us as we dive into the art of crafting this spinach pie, where the marriage of flavors is as captivating as its picturesque presentation, making it an enticing addition to your culinary repertoire.

INGREDIENTS you’ll need:

1. Spinach – 12 oz (Frozen Chopped, defrosted, and drained well): Thawed and well-drained chopped spinach forms the vibrant green base of the filling, bringing both flavor and nutrients.
2. Cottage Cheese – 24 oz: Creamy cottage cheese adds a luscious texture to the filling, contributing to the overall richness of the pie.
3. Eggs – 6: Eggs serve as a binding agent, providing structure to the filling and ensuring a cohesive texture.
4. Salt – ½ tsp: Salt enhances the flavors of the spinach and cheese mixture, creating a well-balanced savory taste.
5. Feta Cheese – 8 oz (Crumbled): The crumbled feta cheese introduces a tangy and salty element, enhancing the overall complexity of flavors.
6. Mozzarella Cheese – 8 oz (Grated): Grated mozzarella cheese brings a gooey and melty texture to the filling, contributing to the creamy consistency.
7. Vegetable Oil or Melted Butter – ½ Cup: The oil or melted butter is brushed between layers of phyllo dough, providing moisture and contributing to the golden, crispy exterior.
8. Phyllo Dough – 1 Roll (Defrosted): The thin and delicate phyllo dough serves as the crispy layers encasing the flavorful spinach and cheese filling.

HOW TO PREPARE this cheese phyllo pie?

Preheat oven to 350 degrees. This is the phyllo dough I use. I can usually find it in the Walmart frozen section next to the Cool Whip. Then make sure your phyllo dough and your spinach are defrosted. The spinach should be drained and all the moisture squeezed out. Unroll the phyllo dough you can keep a clean damp towel over the dough while you are working to prevent it from drying out before you finish assembling the pie.

In a mixing bowl combine eggs, cottage cheese, feta cheese, mozzarella cheese, salt, and spinach. Mix together all the ingredients.

In a 9×13 baking dish brush the bottom of the pan with vegetable oil to prevent sticking and place 4 layers of the phyllo dough on the bottom. Brush the top of the phyllo dough with vegetable oil and place 3 heaping spoons of the filling.

Spread around the filling evenly. Repeat oiling and layering 4-5 times the phyllo dough and the filling.

Spread around the filling evenly. Repeat oiling and layering 4-5 times the phyllo dough and the filling. Then make sure you leave 3 layers of phyllo dough for the top. The top should be brushed with vegetable oil before placing it in the oven.

Place in the oven for 45 minutes at 350 degrees.

Let cool for 15-20 minutes before cutting. Enjoy!

HOW TO STORE AND REHEAT LEFTOVERS of spinach pie ?

To store leftover phyllo spinach pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. For best results, reheat the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until it’s heated through and the phyllo remains crispy. If you prefer, you can also reheat individual slices in the microwave, but be aware that the phyllo might lose some of its crunch. Use the air fryer if you really need that layer of crunch 380 degrees f for 5-10 minutes. For the freshest taste, enjoy the pie within a few days of storing it.

CAN LEFTOVERS be FROZEN and reheated?

Freezing Leftovers:

Let your pie cool completely at room temperature before freezing to avoid any condensation that might mess with its texture. If you’re planning to freeze smaller portions, think about cutting the pie into individual slices. Wrap the whole pie or slices tightly in plastic wrap to keep air out and prevent freezer burn. For extra protection, add a layer of aluminum foil to keep out any freezer odors and lock in freshness. If you’re freezing slices, lay them flat in a freezer-safe bag, squeezing out as much air as possible before sealing. Don’t forget to label everything with the date so you know how long it’s been in the freezer!

Thawing:

To keep your pie’s texture just right, thaw it in the refrigerator overnight. If you’re in a rush, you can thaw individual slices at room temperature for 1-2 hours. When you’re ready to eat, reheat the pie in a 350°F (175°C) oven for 15-20 minutes, covering it with aluminum foil if it starts to brown too much. After reheating, your pie will be delicious and ready to enjoy!

CAN THIS BE PREPARED AHEAD AND BAKED LATER?

This is a great dish to make one day in advance. Assemble the pie as directed, cover, and refrigerate. When ready to bake remove from the refrigerator an hour before to warm up before placing in the oven.

WHAT DO YOU SERVE WITH this dish?

You can never go wrong serving a Creamy Tomato Bisque Soup, or simple garden salad. If you are craving comfort foods you might want to try a few of our other recipes. We also have a great recipe for Chantilly Mashed Potatoes for a side dish. Other options include this easy Parmesan Crusted Ranch Chicken paired with the most amazing Balsamic Glazed Brussel Sprouts with Bacon! 

faq- frequently asked questions:

pro cooking tips:

• Squeeze Out Excess Moisture: Ensure the spinach is well-drained to prevent excess moisture in the filling, which can lead to a soggy pie. Squeeze it thoroughly after thawing or wilting.
• Layering Phyllo: Work quickly when layering phyllo dough to prevent it from drying out. Brush each layer with melted butter or oil for a crisp and golden crust.
• Mix Cheeses for Depth: Combine different cheeses, like feta and mozzarella, for a richer flavor profile. The tanginess of feta complements the gooeyness of mozzarella.
• Prevent Overbaking: Keep an eye on the pie during baking to prevent overbaking. Cover with foil if the top is browning too quickly.
• Room Temperature Ingredients: Allow ingredients like eggs and cheeses to come to room temperature before mixing. This ensures even incorporation and a smoother filling.
• Let it Rest Before Cutting: Allow the pie to cool for about 15-20 minutes before cutting. This helps the filling set, making it easier to slice into neat portions.
• Serve Warm: This recipe is best enjoyed warm. If reheating, do so in the oven to maintain the crispiness of the phyllo crust.