Phyllo-Wrapped Spinach and Feta Pie with Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Golden and flaky phyllo dough envelopes a savory filling of spinach, feta cheese, and fresh dill for a classic Greek vegetarian main or appetizer. This greek-inspired vegetarian (vegetarian) ready in about 65 minutes layers thawed and squeezed dry frozen spinach, crumbled feta cheese, 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 280 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

• 16 oz, thawed and squeezed dry frozen spinach
• 8 oz, crumbled feta cheese
• 12 sheets phyllo dough sheets
• 2, lightly beaten large eggs
• 2 tbsp, chopped fresh dill
• 6 tbsp extra virgin olive oil
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 350°F. Heat 2 tbsp extra virgin olive oil in a skillet over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
2. Step 2: Stir in 16 oz thawed and squeezed dry frozen spinach, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 3 minutes, then remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine the cooked spinach mixture with 8 oz crumbled feta cheese, 2 lightly beaten large eggs, and 2 tbsp chopped fresh dill, mixing thoroughly.
4. Step 4: Brush a 9x13-inch baking dish with 1 tbsp extra virgin olive oil. Lay 1 sheet of phyllo dough into the dish, brushing it lightly with 1 tbsp olive oil. Repeat layering 6 sheets, brushing each with olive oil.
5. Step 5: Spread the spinach and feta filling evenly over the layered phyllo. Cover with the remaining 6 phyllo sheets, each brushed with 1 tbsp olive oil, folding edges neatly.
6. Step 6: Score the top layer into squares to make cutting easier after baking. Bake for 40-45 minutes until the phyllo is crisp and golden brown on top.
7. Step 7: Cool for 10 minutes before slicing and serving warm or at room temperature.