Baked High-Pile Greek Spanakopita with Feta and Dill

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A tall, layered Greek spanakopita showcasing spinach, feta, and fresh dill wrapped in flaky phyllo dough. This Mediterranean-inspired high-protein recipe (vegetarian), ready in about 70 minutes, pairs frozen chopped spinach, crumbled feta cheese, and fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 16 oz frozen chopped spinach, thawed and drained
• 8 oz crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 4 stalks green onions, sliced
• 3 large eggs
• 1/2 cup olive oil, divided
• 16 phyllo dough sheets, thawed
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1/4 tsp grated nutmeg

Instructions

1. Step 1: Preheat oven to 350°F. In a large bowl, combine 16 oz thawed and thoroughly drained chopped spinach, 8 oz crumbled feta cheese, 1/4 cup chopped fresh dill, and 4 sliced green onions.
2. Step 2: In a separate bowl, whisk 3 large eggs with 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp grated nutmeg. Pour the egg mixture into the spinach mixture and stir until evenly combined.
3. Step 3: Lightly brush a 9x9 inch baking pan with 2 tbsp olive oil. Layer 8 sheets of phyllo dough in the pan, brushing each sheet lightly with 2 tbsp olive oil before adding the next to create a high pile.
4. Step 4: Spread the spinach and feta filling evenly over the layered phyllo sheets.
5. Step 5: Layer the remaining 8 phyllo sheets on top of the filling, brushing each sheet with 2 tbsp olive oil as before.
6. Step 6: Using a sharp knife, score the top layers of phyllo into squares or diamonds to make cutting easier after baking.
7. Step 7: Bake for 45-50 minutes until the phyllo is golden brown and crisp. Let it cool for 10 minutes before serving to allow the layers to set.