Description
Flaky phyllo pie filled with creamy spinach and artichoke filling, rich, cheesy, and golden brown.
Ingredients
8 sheets phyllo pastry
4 tbsp butter, melted
2 cups chopped spinach (fresh or frozen, drained)
1 cup chopped artichoke hearts
4 oz cream cheese, softened
1/2 cup Greek yogurt or sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan
2 eggs
2 cloves garlic, minced
1 tsp lemon zest (optional)
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. Crinkle phyllo sheets accordion-style and arrange in dish, brushing each with butter.
3. Par-bake 10–12 minutes until lightly golden.
4. Combine spinach, artichokes, cream cheese, yogurt, cheeses, eggs, garlic, and seasoning in a bowl.
5. Pour mixture over phyllo and drizzle with remaining butter.
6. Bake 25–30 minutes until golden and puffed.
7. Cool 10 minutes before slicing and serving.
Notes
Use fresh or frozen spinach (squeeze dry if frozen).
Add feta for more tang or chicken for extra protein.
Best reheated in oven to keep crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean