A Flaky, Cheesey, Veggie-Packed Thanksgiving Main

This Spinach & Blue Cheese Phyllo Pie is designed for the busy cooking day

While I feel that Thanksgiving actually involves a lot more vegetables than many give the holiday credit for, a really good vegetarian centerpiece dish is always welcome at the table. And I’ve been really looking forward to offering one up this year.

This Thanksgiving pie is rich and satisfying, and vaguely spanakopita-ish. Spinach is paired with creamy ricotta and assertive blue cheese, and for little bursts of sweetness I throw in a few chopped dates, too. It’s all sealed up inside a buttery parcel of layered phyllo, which crackles messily as you sink your teeth in, and with all the golden brown, buttery layers, it looks striking, too.

I’ve actually been cooking with phyllo quite a lot over the past few months, and I’ve come to believe that its fussiness is way overblown. As long as you thaw it out properly (in the fridge, overnight) and don’t leave it lying on the counter uncovered for too long (which causes it to become brittle), it’s no more difficult than making pie crust is. Also, it’s forgiving. If sheets tear or are stuck together, just do your best to reassemble them while layering, giving everything a good brush of butter.

(Obviously we’re talking about the store-bought, frozen kind of phyllo here. I have never sincerely considered making it from scratch, but I hear that it can be done.)

Today’s recipe also has a few specific considerations as far as Thanksgiving is concerned:

• It uses frozen spinach, which works great and imparts no meaningful taste difference compared to fresh. This eliminates the chore of cleaning a bunch of it, but more importantly, it frees up the precious real estate that 2 pounds of spinach would otherwise take up in your fridge, which is probably already crammed full.

• You can make it a day in advance. Just follow the recipe all the way through assembly, but hold off on brushing with the egg wash. Wrap it well and refrigerate.

• The baking temperature has some wiggle room. I get best results at 400°F, but if your oven is anywhere from 350°F to 400°F, just throw the pie in there with whatever else is cooking and things will work out just fine. This means you can probably cook this off with your casseroles or dinner rolls at the same time.

• There’s no fleeting meltiness. The two cheeses here are creamy ricotta and crumbled up blue cheese. Neither of them need to be warm and melty to be best enjoyed, so this is absolutely fine served at room temperature.

I’ve included more notes with the recipe below, but know that these Greek-ish types of pies are so easy to customize. Swap the spinach for another green or cabbage. Change up the cheeses. Spice it however you like it. There’s room to play.

Recipe Video

---

Spinach & Blue Cheese Phyllo Pie

• It is key to defrost your phyllo sheets slowly, overnight in the refrigerator. So make sure to plan that part ahead of time.

• You can leave the dates out of the filling if you like, but I enjoy the little bits of sweetness. Raisins or currants could be used instead (just 1/3 cup or so).

• The pie can be assembled up to a day in advance, just hold off the egg wash until just before baking. Wrap the whole pan up tightly in plastic and keep in the refrigerator. You may need to add an extra 10 minutes to the cooking time if it’s cold.

• The creamier and tastier the ricotta, the better. If your ricotta is a bit watery, use a paper towel to blot up excess moisture. Or, if you have time, drain it for an hour or so in a cheesecloth-lined sieve or colander.

• To substitute fresh spinach (or another green, such as Swiss chard), you’ll need 1½ to 2 pounds of it. Wilt it or steam it, and then be sure to squeeze it dry.

• You may need to melt a bit more butter during assembly. Five tablespoons has been exactly right for me, but if you brush more liberally than me, just melt a bit more as needed.

Yield 6 to 8 servings | Prep time 45 minutes | Cook time About 45 minutes

2 tablespoons olive oil
1 large leek, white and pale green parts, sliced into ½-inch half rings
½ teaspoon fine sea salt, divided
10 ounces frozen spinach
2 large eggs
1 cup whole-milk ricotta
4 ounces blue cheese, crumbled
5 medium-large dates, pitted and chopped (optional)
About 1 cup chopped fresh dill or parsley
5 tablespoons unsalted butter, melted
10 #4 phyllo sheets (9x14-inches), thawed overnight in the refrigerator
Egg wash, for brushing

1. Set a skillet over medium heat and once hot, swirl in the oil. Add the leek and ¼ teaspoon salt. Cover the pan to steam for about 5 minutes, then uncover and continue cooking until the leek is soft and sweet, 5 to 7 more minutes. Cool. 

2. Meanwhile, thaw the spinach, following the package instructions (I steam it in a small saucepan with a little water). Drain and cool until safe to handle, then squeeze out as much liquid as you can. 

3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. In a mixing bowl, whisk the eggs, then whisk in the ricotta and remaining ¼ teaspoon salt. Fold in the spinach, blue cheese, herbs, and leeks. 

5. Brush the parchment with some of the melted butter and lay a piece of phyllo on top. Layer 4 sheets of phyllo on top of it, brushing each one with butter. Spread the filling over it, leaving a 1-inch border. Brush the border with egg wash. Then top with the remaining 5 sheets of phyllo, buttering each one. Pour the remaining butter over the top, and brush with egg wash. Gently fold the edges together. Use a sharp knife to score the top layer of phyllo into rectangles.

6. Bake until deeply golden brown all over, 45 to 55 minutes. Cool for about 10 minutes. Slice and serve hot, warm, or at room temperature.

Recipe: Spinach & Blue Cheese Phyllo Pie

67.9KB ∙ PDF file

Download

Download