Description
A flaky and golden Spanakopita Phyllo Ribbon Pie filled with savory spinach, creamy feta, herbs, and aromatics. Perfect for brunch, dinner, or any special occasion.
Ingredients
Scale
- 1 pound fresh spinach, chopped
- 8 ounces feta cheese, crumbled
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 3 large eggs, beaten
- 1 package (16 ounces) phyllo dough, thawed
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
- In a skillet over medium heat, sauté onions in olive oil until translucent. Add garlic and spinach, cooking until wilted. Let cool.
- In a large bowl, mix the cooled spinach mixture with crumbled feta, dill, salt, pepper, and beaten eggs.
- Unroll the phyllo dough and cover with a damp towel. Lay out one sheet, brush with oil, then crinkle into a loose ribbon shape. Repeat for 4–5 sheets.
- Add a spoonful of filling along the edge of each ribbon and roll slightly to enclose. Place in your baking dish. Continue layering and rolling until the dish is filled.
- Brush the top with more olive oil. Bake for 35–40 minutes until golden and crisp.
- Let cool slightly before slicing and serving.
Notes
- Keep phyllo covered with a damp towel to prevent drying.
- Drain spinach thoroughly to avoid a soggy filling.
- Cool the filling before assembling the pie for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: spanakopita, phyllo pie, greek spinach pie, vegetarian pastry, feta pie