Layered Spanakopita with Spinach and Feta in Phyllo Pastry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A savory Greek pie featuring spinach, feta cheese, and herbs layered between crisp, buttery phyllo sheets. This greek-inspired vegetarian ready in about 70 minutes pairs fresh spinach, chopped, feta cheese, crumbled, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, 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

• 1 lb fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tbsp fresh dill, chopped
• 1/4 cup olive oil
• 2 large eggs, beaten
• 12 sheets phyllo dough sheets
• 6 tbsp butter, melted
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1 lb chopped fresh spinach to the skillet and cook for 5-6 minutes until wilted and excess moisture evaporates. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine the cooked spinach mixture, 8 oz crumbled feta cheese, 2 beaten eggs, 2 tbsp chopped fresh dill, 3/4 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
4. Step 4: Brush a 9x13-inch baking dish with 1 tbsp melted butter. Layer 6 sheets of phyllo dough in the dish, brushing each sheet lightly with melted butter (about 4 tbsp total) before adding the next.
5. Step 5: Spread the spinach and feta mixture evenly over the layered phyllo. Cover with the remaining 6 phyllo sheets, brushing each with the remaining 2 tbsp melted butter.
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. Remove from oven and let cool for 10 minutes before slicing and serving.