Baked High-Pile Greek Spanakopita with Feta and Dill
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, 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 "Plan a meal with the AI" 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, thawed and drained frozen chopped spinach
- 8 oz crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 4 stalks green onions, sliced
- 3 large eggs
- 1/2 cup, divided olive oil
- 16 sheets, thawed phyllo dough sheets
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1/4 tsp grated nutmeg
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Spread the spinach and feta filling evenly over the layered phyllo sheets.
- Step 5: Layer the remaining 8 phyllo sheets on top of the filling, brushing each sheet with 2 tbsp olive oil as before.
- Step 6: Using a sharp knife, score the top layers of phyllo into squares or diamonds to make cutting easier after baking.
- 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.
Frequently asked questions
How long does Baked High-Pile Greek Spanakopita with Feta and Dill take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked High-Pile Greek Spanakopita with Feta and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen chopped spinach from drying out.
Can I substitute ingredients in Baked High-Pile Greek Spanakopita with Feta and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked High-Pile Greek Spanakopita with Feta and Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked High-Pile Greek Spanakopita with Feta and Dill vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
