Spinach-Dill Pie

27 May

This recipe is so versatile and so very tasty! It can be served for breakfast/brunch, as an appetizer, a wonderful side dish or just a tasty snack. Original recipe by Martha Stewart from wholeliving.com.

Time: 15min prep, 1 hour cook         Serves: 6-8


  • 10 oz fresh baby spinach, tough stems removed – roughly chopped
  • 1 tbsp butter
  • 1 small-medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup parmesan cheese, grated
  • 2 eggs + 2 egg whites (large)
  • 2 tbsp flat-leaf parsley, chopped
  • 1/2 cup dill, chopped
  • 1/4 tsp cumin
  • 1/2 tsp coarse salt
  • 1/4 tsp black pepper, freshly ground
  • 8 sheets phyllo dough, thawed
  • cooking spray

How to make it

  • Preheat oven to 375F. Heat butter in large skillet over low-medium heat. Add onion & cook until tender & beginning to caramelize. Add garlic and cook for about a minute. Add spinach and cook until wilted & bright green, about 2 minutes. Transfer to a colander to cool & drain.
  • In a medium bowl, combine ricotta, eggs & egg whites, parsley, dill, Parmesan, cumin, salt and pepper. Stir in cooled spinach mixture.
  • Lightly coat a 9-inch (Pyrex) pie plate with cooking spray. Place one sheet of dough in plate, spray and repeat with remaining 7 sheets spraying between each layer. Trim edges with scissors, leaving a slight overhang. Spoon filling into the dish, spreading evenly. Spray outer edge of dough. Bake until golden brown & filling is set, about one hour. Cool for at least 15 minutes before cutting.

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