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Spinach Ricotta Pie

This spinach ricotta pie is great for entertaining, it’s easy to make and it looks impressive to serve.  Have it for brunch or a light dinner along side a salad, roasted beets or steamed green beans. It’s also the perfect dish to take along to a party.  And did I mention your home will smell heavenly as it bakes?

Spinach Ricotta and Feta Pie

Spinach Ricotta Pie

Total Time: 30 minutes

Spinach Ricotta Pie


1 bag (227g ) fresh spinach, rinsed
¾ cup thinly sliced green onions
1 cup smooth ricotta cheese
½ cup crumbled feta cheese
¼ cup chopped fresh dill
1 egg
1 teaspoon ground nutmeg
¼ teaspoon salt
6 sheets phyllo pastry
¼ cup olive oil


  1. Preheat oven to 400°F.
  2. Heat a large pot over medium-high heat. Add slightly wet spinach; cook and stir until wilted, about 1-2 minutes. Transfer spinach to a colander, rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
  3. Stir together spinach, green onion, ricotta, feta, dill, egg, nutmeg, and salt in a bowl, set aside.
  4. Working quickly, place 1 sheet of phyllo on the counter, brush with olive oil. Place another sheet of phyllo over the first, turning it slightly. Repeat with remaining sheets of phyllo turning each slightly to form a jagged star. Transfer phyllo to a 10-inch oiled nonstick frying pan, allowing the phyllo to hang over the edge.
  5. Spread spinach mixture in centre of phyllo. Fold phyllo over spinach mixture, brush with oil and bake until golden and crispy, about 25 minutes. Slide the pie out of the pan, cut into wedges and serve.

Spinach Ricotta Pie Tips:

  • The best way to thaw phyllo is in the fridge overnight.
  • Don’t worry if the phyllo cracks.
  • You can rewrap any unused phyllo and re-freeze for another use.
  • Make sure you squeeze the spinach until dry. If you don’t the pie will end up watery.
  • If you don’t have a 10-inch frying pan, you can make this recipe on a greased baking sheet, just spread the spinach mixture to make a circle with 10 inch diameter.


  1. OH MY! This pie really looks yum and is so easy to make. I love the combination of spinach and ricotta!! :)

  2. Hey Rita. I would make the filling. Preheat oven to 400F. Roll out chilled puff pastry, so that it’s big enough to line the bottom and sides of the pyrex. Add cooled filling. Cover with 2nd rolled-out sheet of puff pastry. With a fork, crimp bottom and top puff pastry together (or fold together to enclose pie). Brush with egg wash. Cut a few steam vents. Bake until golden and puffy, about 25 minutes. I’m totally making this up, but it should work :) k.

  3. Hi Kary: I love this recipe but my family does not like phyllo pastry. They do like puff pastry so how do I adapt this recipe in order to use puff and then bake in an 8×8 pyrex? How do I adjust the quantities of ingredients? What about the baking time using Pyrex? Thanks so much.
    Love your site…..info is priceless.
    Rita Gross