Sephardic Spinach Pie

This easy spinach pie is a Sephardic recipe made with spinach, ricotta cheese, feta cheese and Parmesan.

4.73 from 40 votes

A simple Sephardic spinach pie that's made with feta, ricotta cheese, Parmesan and eggs. This Turkish-Jewish family recipe bakes into a delicious savory and fluffy spinach casserole.

Prep Time10

Cook Time30

Resting10

Total Time50

Course: Breakfast, Brunch, Side Dish

Cuisine: Jewish, Sephardic

Keyword: savory spinach pie, Sephardic spinach pie, spinach feta casserole

Servings: squares

Calories: 134kcal

Author: Samantha Ferraro

Equipment

Ingredients

2 12 oz bags frozen spinach, thawed and squeezed well about 3 cups total
4 large eggs
¾ cup whole milk ricotta
½ cup crumbled feta
½ cup grated Parmesan cheese
½ cup breadcrumbs or matzo meal
Olive oil for greasing and drizzling
¼ teaspoon Kosher salt
Freshly cracked black pepper

Topping

¼ cup feta
Grated Parmesan

US Customary - Metric

Instructions

Preheat the Oven: Preheat the oven to 350°F. Lightly grease an 8x8 baking dish with olive oil and set aside.
Prepare the Spinach: Thaw the frozen spinach completely. Using a clean kitchen towel and squeeze out most of the excess liquid. You should have about 3 cups of squeezed spinach.
Make the Spinach Mixture: In a large mixing bowl, add the spinach, eggs, ricotta cheese, crumbled feta, grated Parmesan and breadcrumbs/matzo meal. Season with Kosher salt and freshly cracked black pepper and mix until just combined.
The mixture should look creamy and thick, but not dry.
Assemble the Pie: Pour the spinach mixture into the prepared baking dish and spread it into an even layer. Sprinkle extra feta and Parmesan on top and drizzle lightly with olive oil.
Bake: Bake the spinach pie for 25–30 minutes, until the pie is lightly golden around the edges and the center is set. Insert a knife or toothpick into the center. If it comes out clean, the pie is ready.
Cool and Serve: Let the pie cool for about 10 minutes before slicing. Cut into squares and serve warm, at room temperature.

Notes

Squeeze the spinach well: Frozen spinach holds a lot of liquid. Squeeze out most of the moisture so the pie doesn’t become watery.
Crumble your own feta: Block feta tends to be creamier and more flavorful than pre-crumbled.
Check the texture of the mixture: The mixture should look creamy and spoonable, not dry.
Bake until just set: Insert a knife or toothpick in the center. If it comes out clean, the pie is ready.
Look for golden edges: The edges should be lightly golden and slightly crisp

Nutrition