Flaky, buttery phyllo layered with melted cheese and fresh spinach makes a pie that is crisp on top and deliciously gooey inside. It is simple enough for a weeknight, yet special enough for guests — pair it with Mushroom and Chicken Quiche or Light Cherry Clafoutis for a lovely baked spread.
Ingredients
- 1 package phyllo dough, thawed
- 250 g (9 oz) mozzarella (mix in suluguni if you like)
- 2 handfuls fresh spinach
- 80 g (1/3 cup) butter, melted
- 2 eggs, beaten
Instructions
- Butter a baking dish and lay in phyllo sheets, brushing each with melted butter.
- Build up layers, scattering cheese, spinach, and drizzles of beaten egg between them. Fold the edges neatly into the dish.
- Brush the top sheet generously with butter and bake at 180°C (350°F) for 30 minutes.
Tips
- Keep unused phyllo covered with a damp towel so it does not dry out and crack.
- For more phyllo and cheese ideas, browse Allrecipes for inspiration.
- Let the pie cool for a few minutes before slicing so the cheese settles.
Nutrition: per 100 g: 119 kcal, protein 10.9 g, fat 4.4 g, carbs 9.5 g.