Pan-Fried Greek Cheese and Spinach Pie with Phyllo

By · Reviewed by AislePrompt Editorial · ·

Golden pan-fried triangles of flaky phyllo dough stuffed with a savory blend of spinach, feta, and herbs, perfect as a satisfying appetizer or snack. This greek-inspired snacks (vegetarian) ready in about 40 minutes layers fresh spinach, chopped, feta cheese, crumbled, fresh parsley, chopped 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 280 calories and feeds 4, 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: 10 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large skillet over medium heat and add 1 tbsp olive oil. Add 3 cups chopped fresh spinach and sauté for 3-4 minutes until wilted and moisture evaporates. Transfer spinach to a bowl and let cool.
  2. Step 2: To the cooled spinach, add 1 cup crumbled feta cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 2 thinly sliced green onions, 1 beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until combined.
  3. Step 3: Lay 1 sheet of phyllo dough on a clean surface and brush evenly with 1/2 tbsp melted unsalted butter. Place another sheet on top and brush with another 1/2 tbsp butter. Cut the layered phyllo into 3 strips widthwise.
  4. Step 4: Place a heaping tablespoon of the spinach and cheese filling at the bottom corner of each strip. Fold the corner over to form a triangle, then continue folding the strip triangle over triangle until the entire strip is folded. Repeat with remaining phyllo sheets and filling.
  5. Step 5: Heat a large skillet over medium heat and add 1 tbsp olive oil and 3 tbsp melted butter. Fry the phyllo triangles for 2-3 minutes per side until golden brown and crispy. Drain on paper towels before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Greek Cheese and Spinach Pie with Phyllo take to make?

Total time is about 40 minutes (30 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Greek Cheese and Spinach Pie with Phyllo?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Greek Cheese and Spinach Pie with Phyllo?

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 Pan-Fried Greek Cheese and Spinach Pie with Phyllo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Fried Greek Cheese and Spinach Pie with Phyllo 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.

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