Herb-Infused Spinach-Feta Phyllo Pie

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky phyllo layers encasing a creamy spinach-feta filling with fresh dill and oregano, baked until golden. This Greek recipe (vegetarian), ready in about 70 minutes, layers frozen spinach, feta cheese, fresh dill into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Prep: 30 min Cook: 40 min Serves 9 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thaw 10 oz frozen spinach, squeeze out excess water, and place in a bowl. Add 1 cup crumbled feta, 2 tbsp fresh dill, 2 tbsp fresh parsley, 1/4 cup Greek yogurt, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until combined.
  2. Step 2: Preheat oven to 375°F. Brush a 9x13-inch baking dish with 1 tbsp melted butter. Layer 5 phyllo sheets in the dish, brushing each with 1 tbsp melted butter.
  3. Step 3: Spread the spinach-feta mixture evenly over the phyllo base. Top with remaining 5 phyllo sheets, brushing each with 1 tbsp melted butter.
  4. Step 4: Cut the pie into 9 squares and transfer to a baking sheet. Brush the top with remaining 1 tbsp melted butter.
  5. Step 5: Bake for 35-40 minutes, until the phyllo is golden and crisp and the filling is heated through.

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