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Cheese, spinach and ham Greek pie

Cheese, spinach and ham Greek pie
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A delightful Greek pie combining creamy feta and ricotta cheeses with fresh spinach and savory ham, all wrapped in flaky phyllo dough. This easy-to-make recipe is perfect for family meals or entertaining guests, offering a comforting blend of classic Mediterranean flavors in a rich, crispy pie.

Ingredients

Scale

Phyllo Dough and Fat

  • 6–12 sheets phyllo dough
  • Olive oil or melted butter for brushing (approximately 1/4 cup)

Filling

  • 4 cups fresh spinach, washed and chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ham slices, chopped
  • 1 cup feta cheese, crumbled
  • 1 cup ricotta cheese
  • 3 large eggs, beaten
  • 2 tablespoons fresh herbs (dill or parsley), chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the filling: Wash and chop the fresh spinach, then sauté it briefly with finely chopped onion and garlic until wilted and fragrant. Allow the mixture to cool slightly. In a mixing bowl, combine the cooked spinach mixture with crumbled feta, ricotta cheese, beaten eggs, chopped ham, fresh herbs, and a pinch of salt and pepper. Mix well until all ingredients are evenly blended.
  2. Prepare the phyllo layers: Preheat your oven to 350°F (175°C). Lightly grease a baking dish. Lay one sheet of phyllo dough into the dish and brush it lightly with olive oil or melted butter. Repeat layering and brushing for 5-6 sheets to create the bottom crust.
  3. Add the filling: Evenly spread the prepared cheese, spinach, and ham filling over the layered phyllo base, ensuring it’s distributed well but not too thick to allow even baking.
  4. Top the pie: Cover the filling with another 5-6 sheets of phyllo dough, brushing each sheet with olive oil or melted butter as before. Trim excess dough and gently press the edges to seal the pie.
  5. Bake: Using a sharp knife, score the top layer of phyllo into squares or diamond shapes to make serving easier. Bake in the preheated oven for 30-40 minutes, until the crust is golden brown and crisp.
  6. Cool and serve: Let the pie cool for about 10 minutes after baking to allow the filling to set and flavors to meld. Slice and serve warm, optionally garnished with fresh herbs.

Notes

  • Use fresh spinach for better texture and flavor; if using frozen, thaw and squeeze out excess moisture.
  • Brush each phyllo layer with oil or butter to achieve a crispy, flaky crust.
  • Drain spinach thoroughly to prevent sogginess in the pie.
  • Score the top phyllo layer before baking to help with portioning and avoid cracking.
  • You can adjust feta and ricotta amounts to prefer a tangier or creamier filling.

Nutrition

Keywords: Greek pie, spinach pie, cheese pie, savory pie, phyllo dough, feta, ricotta, ham, Mediterranean recipe

Find it online: https://lillysplate.com/cheese-spinach-and-ham-greek-pie/