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 NEEDED TO prepare phyllo pie

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 ?

Storage:

1. Refrigeration:
   • Allow it to cool to room temperature before refrigerating.
   • Cover the pie tightly with plastic wrap or transfer it to an airtight container to prevent drying out and absorbing odors from the refrigerator.
   • Refrigerate for up to 3-4 days.
2. Freezing:
   • If planning to store for an extended period, consider freezing individual slices or the entire pie.
   • Wrap portions tightly in plastic wrap and then in aluminum foil to protect against freezer burn.
   • Label with the date and freeze for up to 2-3 months.

Reheating:

1. Oven Reheating:
   • Preheat the oven to 350°F (175°C).
   • For refrigerated pie, cover it with aluminum foil to prevent excessive browning.
   • Reheat for approximately 15-20 minutes or until heated through.
   • For frozen slices, allow them to thaw in the refrigerator overnight before reheating.
2. Individual Slices in a Toaster Oven:
   • For a quick reheating of individual slices, a toaster oven can be convenient.
   • Place slices on a baking sheet and heat at 325°F (163°C) for about 10-15 minutes or until warmed.
3. Microwave (for Individual Portions):
   • While the microwave is the quickest option, it may result in a softer crust.
   • Cut individual portions, place them on a microwave-safe plate, and heat in 30-second intervals until heated to your liking.
4. Maintain Crispy Crust:
   • To help maintain the crispy texture of the phyllo crust, consider placing a piece of parchment paper between the reheated slices as they cool slightly.

Always ensure that the internal temperature of the reheated pie reaches 165°F (74°C). Reheating times may vary based on your oven or microwave, so monitor the process closely to prevent overcooking.

CAN LEFTOVERS be FROZEN and reheated?

Freezing Leftovers:

1. Cool Completely:
   • Allow the pie to cool completely at room temperature before freezing. This helps prevent condensation, which can affect the texture.
2. Portioning:
   • Consider portioning the pie into individual servings if you plan to freeze smaller portions for later use.
3. Wrapping:
   • Wrap the entire pie or individual slices tightly in plastic wrap. Ensure that the wrap is snug to minimize exposure to air and prevent freezer burn.
4. Aluminum Foil:
   • Further, protect the pie by wrapping it in a layer of aluminum foil. This adds an extra layer of insulation against freezer odors and helps maintain freshness.
5. Seal in a Freezer Bag:
   • If you’re freezing individual slices, place them in a single layer in a freezer-safe plastic bag. Remove as much air as possible before sealing to prevent freezer burn.
6. Labeling:
   • Label the wrapped pie or freezer bag with the date of freezing. This makes it easier to track the storage time and ensures you use it within the recommended timeframe.

Thawing:

1. Refrigerator Thawing:
   • The best method for preserving texture is to thaw the wrapped pie in the refrigerator overnight. This gradual thawing helps prevent moisture loss.
2. Room Temperature Thawing (Individual Slices):
   • If you’re in a hurry, you can thaw individual slices at room temperature for about 1-2 hours.
3. Oven Reheating:
   • Once thawed, reheat the pie in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Cover with aluminum foil if needed to prevent excessive browning.
4. Enjoy:
   • Once thawed and reheated, the pie should maintain its flavors and textures, providing a convenient and delicious meal.

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! 

Common Questions and Pro Cooking Tips:

Common Questions:

1. Can I use fresh spinach instead of frozen?
   • Tip: Yes, you can use fresh spinach. Sauté it until wilted, and make sure to squeeze out any excess moisture before incorporating it into the filling.
2. How do I prevent the phyllo dough from drying out?
   • Tip: Cover the phyllo sheets with a damp kitchen towel while working, and keep the assembled layers covered with plastic wrap if you need to pause during assembly.
3. Can I prepare the pie ahead and bake it later?
   • Tip: Absolutely! Prepare the pie and refrigerate it for up to 24 hours before baking. This is a great time-saving strategy for entertaining.
4. What can I serve?
   • Tip: Serve it with a light salad, a side of roasted vegetables, or a refreshing sour cream to complement the flavors.
5. How can I prevent the bottom of the pie from getting soggy?
   • Tip: Brushing the bottom layer of phyllo with melted butter or oil can create a barrier, helping to prevent sogginess by repelling excess moisture from the filling.

pro cooking tips:

1. Squeeze Out Excess Moisture:
   • Tip: 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.
2. Layering Phyllo:
   • Tip: 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.
3. Mix Cheeses for Depth:
   • Tip: Combine different cheeses, like feta and mozzarella, for a richer flavor profile. The tanginess of feta complements the gooeyness of mozzarella.
4. Prevent Overbaking:
   • Tip: Keep an eye on the pie during baking to prevent overbaking. Cover with foil if the top is browning too quickly.
5. Room Temperature Ingredients:
   • Tip: Allow ingredients like eggs and cheeses to come to room temperature before mixing. This ensures even incorporation and a smoother filling.
6. Let it Rest Before Cutting:
   • Tip: 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.
7. Serve Warm:
   • Tip: This recipe is best enjoyed warm. If reheating, do so in the oven to maintain the crispiness of the phyllo crust.