Phyllo-Wrapped Spinach and Feta Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Layers of crisp, golden phyllo dough envelop a savory filling of spinach, feta cheese, and fresh herbs for a classic Greek appetizer or light meal. This greek-inspired vegetarian (vegetarian) ready in about 55 minutes layers pound fresh spinach leaves, ounces feta cheese, crumbled, sheets phyllo dough sheets 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 320 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 pound fresh spinach leaves
• 8 ounces feta cheese, crumbled
• 12 sheets phyllo dough sheets
• 4 medium green onions, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 large eggs
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Rinse and roughly chop 1 pound fresh spinach leaves. In a large skillet over medium heat, cook the spinach without oil until wilted, about 3 minutes, then drain excess moisture and cool.
2. Step 2: In a large bowl, combine the cooled spinach with 8 ounces crumbled feta cheese, 4 chopped green onions, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, 2 large beaten eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly to create the filling.
3. Step 3: Lay one sheet of phyllo dough on a clean surface and brush lightly with 2 tablespoons olive oil. Layer another sheet on top, brush again with 2 tablespoons olive oil, and repeat until you have 6 layered sheets.
4. Step 4: Spread half of the spinach and feta filling evenly over the phyllo stack. Fold the edges inward, then carefully roll or fold the phyllo into a square or rectangle. Repeat layering and filling with the remaining 6 phyllo sheets and stuffing, using remaining olive oil.
5. Step 5: Place the assembled pies on a baking sheet lined with parchment paper. Brush the tops with remaining olive oil. Bake in the preheated oven for 30-35 minutes, until the phyllo is crisp and golden brown. Let cool slightly before slicing and serving.