Fluffy Feta and Spinach Pie (Αφράτη πίτα με φέτα και σπανάκι)

This Αφράτη πίτα με φέτα και σπανάκι (Fluffy Feta and Spinach Pie) is a delicious and traditional dish from Komi cuisine that is perfect for a hearty meal or a savory snack.

Fluffy Feta and Spinach Pie (Αφράτη πίτα με φέτα και σπανάκι)

Ingredients

  • 1 package of phyllo dough
  • 1/2 cup of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 pound of fresh spinach, chopped
  • 1 cup of crumbled feta cheese
  • 1/2 cup of ricotta cheese
  • 3 eggs, beaten
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until softened.
  3. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
  4. In a large bowl, mix together the feta cheese, ricotta cheese, and beaten eggs. Season with salt and pepper.
  5. Stir in the cooked spinach mixture until well combined.
  6. Brush a 9x13 inch baking dish with olive oil. Layer 6 sheets of phyllo dough in the bottom of the dish, brushing each sheet with olive oil.
  7. Spread the spinach and cheese mixture over the phyllo dough.
  8. Layer another 6 sheets of phyllo dough on top of the spinach mixture, brushing each sheet with olive oil.
  9. Score the top of the pie with a sharp knife into squares or triangles.
  10. Bake in the preheated oven for 40 minutes, or until the phyllo is golden brown and crispy.
  11. Allow the pie to cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

9x13 inch baking dish Sharp knife

Tools

Oven

Serving suggestions

Serve the Αφράτη πίτα με φέτα και σπανάκι with a side of Greek salad and tzatziki for a complete meal.

Tips & tricks

Make sure to squeeze out any excess moisture from the cooked spinach to prevent the pie from becoming soggy.

Cost

$15