This flavorful Spinach-Dill Pie is a delightful twist on a classic savory dish. Filled with fresh spinach, creamy ricotta, and a blend of herbs like parsley and dill, this pie is wrapped in crispy phyllo dough for the perfect combination of textures. It’s a healthier version of a traditional spinach pie, made with low-fat ricotta and egg whites to keep it light yet satisfying. Perfect for brunch, lunch, or a light dinner, this pie is sure to become a family favorite.
Spinach-Dill Pie
Course: Main, BrunchCuisine: Mediterranean6
servings15
minutes40
minutes220
kcalIngredients
10 ounces spinach, well washed, tough stems removed
1 tablespoon unsalted butter
1 onion, diced into 1/4-inch pieces
2 cloves garlic, minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
8 sheets phyllo dough, thawed
Cooking spray
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C). Spray a 9-inch pie dish with cooking spray and set aside.
- Prepare the filling: In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly. Once cooled, squeeze out excess moisture from the spinach.
- Make the cheese mixture: In a large bowl, combine the ricotta cheese, eggs, egg whites, parsley, dill, Parmesan cheese, cumin, salt, and pepper. Stir in the cooked spinach mixture until well combined.
- Assemble the pie: Lay one sheet of phyllo dough on a clean surface and lightly spray with cooking spray. Repeat with 7 more sheets, stacking them one on top of the other. Gently press the layered phyllo dough into the prepared pie dish, allowing the edges to overhang.
- Fill the pie and bake: Pour the spinach and cheese mixture into the phyllo-lined dish. Fold the overhanging dough over the filling, spraying lightly with cooking spray. Bake for 35-40 minutes, or until the phyllo is golden and crispy and the filling is set.
- Cool and serve: Let the pie cool for 10 minutes before slicing and serving. Enjoy!
Notes
- Nutrition Facts (per serving):
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 480mg
Carbohydrates: 16g
Fiber: 2g
Sugars: 2g
Protein: 15g
This Spinach-Dill Pie is a delicious and nutritious meal that’s perfect for any occasion. The combination of spinach, fresh herbs, and creamy ricotta creates a savory, satisfying dish wrapped in perfectly crisp phyllo dough. Whether for brunch or dinner, this pie is sure to impress and delight.
