Phyllo-Baked Spinach and Feta Pie with Dill and Nutmeg
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 ready in about 75 minutes layers fresh spinach, chopped, olive oil, medium 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 clove 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 sheets phyllo dough sheets
- 6 tbsp melted butter
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Spread the spinach and feta filling evenly over the phyllo layers.
- 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.
- Step 7: Score the top layers of phyllo into squares with a sharp knife to make cutting easier after baking.
- Step 8: Bake for 45-50 minutes until the phyllo is golden brown and crisp. Let cool for 10 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Phyllo-Baked Spinach and Feta Pie with Dill and Nutmeg take to make?
Total time is about 75 minutes (25 min prep + 50 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 Phyllo-Baked Spinach and Feta Pie with Dill and Nutmeg?
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 Phyllo-Baked Spinach and Feta Pie with Dill and Nutmeg?
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 Phyllo-Baked Spinach and Feta Pie with Dill and Nutmeg for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Phyllo-Baked Spinach and Feta Pie with Dill and Nutmeg?
Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
