How To Make Spinach & Artichoke Filo Pie
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups of baby spinach
- 1 cup of canned artichoke hearts, chopped
- 1 cup of feta cheese, crumbled
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh parsley
- 4 sheets of filo pastry
- 4 tablespoons of melted butter
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, sauté the spinach until wilted. Remove from heat and let cool.
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In a medium bowl, mix together the sautéed spinach, chopped artichoke hearts, feta cheese, Parmesan cheese, dill, and parsley. Season with salt and pepper to taste.
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Lay one sheet of filo pastry on a clean surface and brush with melted butter. Repeat with the remaining sheets, stacking them on top of each other.
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Spoon the spinach and artichoke mixture onto the filo pastry, leaving a border around the edges.
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Fold the edges of the filo pastry over the filling, creating a rustic pie shape.
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Brush the top of the pie with melted butter.
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Place the pie on a baking sheet and bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 80mg
- Sodium : 600mg
- Total Carbohydrates : 25g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 12g
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