Layered Phyllo Spinach and Feta Pie with Dill and Nutmeg

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Flaky phyllo pastry layered with a savory mixture of spinach, creamy feta cheese, fresh dill, and a hint of nutmeg for a classic Greek spanakopita-inspired pie. This Greek-inspired vegetarian recipe, ready in about 65 minutes, layers phyllo dough sheets, fresh spinach, washed and chopped, feta cheese, crumbled 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 350 calories and feeds 6, 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.

Ingredients

• 12 phyllo dough sheets
• 1 pound fresh spinach, washed and chopped
• 8 ounces feta cheese, crumbled
• 1 small yellow onion, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 2 large eggs, beaten
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons butter, melted

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Add 1 pound chopped fresh spinach to the skillet and cook, stirring, until wilted and most moisture evaporates, about 6-7 minutes. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine the cooked spinach mixture with 8 ounces crumbled feta cheese, 2 beaten large eggs, 2 tablespoons chopped fresh dill, 1/4 teaspoon ground nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
4. Step 4: Brush a 9x13 inch baking dish with 2 tablespoons melted butter. Layer 6 phyllo sheets one at a time, brushing each sheet lightly with melted butter before adding the next.
5. Step 5: Spread the spinach and feta filling evenly over the layered phyllo. Cover with the remaining 6 phyllo sheets, brushing each with melted butter 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 40-45 minutes until the phyllo is golden brown and crisp. Let rest for 10 minutes before serving.