Phyllo-Baked Spinach and Feta Pie with Dill and Nutmeg

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Layers of crisp golden phyllo dough envelop a savory mixture of fresh spinach, tangy feta, fresh dill, and a hint of warm nutmeg for a classic Greek spanakopita. This Greek-inspired vegetarian recipe, ready in about 75 minutes, layers fresh spinach, chopped, olive oil, onion, finely diced 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

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

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Instructions

1. Step 1: Preheat oven to 350°F. In a large skillet, heat 3 tbsp olive oil over medium heat. Add 1 finely diced onion and 1 minced garlic clove, sauté for 5 minutes until soft and translucent.
2. Step 2: Add 1 lb chopped fresh spinach to the skillet and cook, stirring frequently, for 6-8 minutes until wilted and most moisture has evaporated. Remove from heat and cool slightly.
3. Step 3: In a large bowl, combine the cooled spinach mixture with 3 tbsp chopped fresh dill, 8 oz crumbled feta cheese, 2 beaten large eggs, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Step 4: Brush a 9x13 inch baking dish with 1 tbsp melted butter. Lay 1 sheet of phyllo dough into the dish, letting edges hang over the side, and brush the sheet with 1 tbsp melted butter. Repeat layering 6 sheets, brushing each with butter.
5. Step 5: Spread the spinach and feta filling evenly over the phyllo layers.
6. Step 6: Cover the filling with the remaining 6 phyllo sheets, brushing each sheet with 1 tbsp melted butter. Fold over any overhanging edges and brush top with remaining butter.
7. Step 7: Score the top layers of phyllo into squares with a sharp knife to make cutting easier after baking.
8. Step 8: Bake for 45-50 minutes until the phyllo is golden brown and crisp. Let cool for 10 minutes before serving warm.