Spanakopita Greek Spinach and Feta Phyllo Pie

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky layers of phyllo dough filled with a savory mixture of spinach, feta, and fresh herbs baked until golden and crisp. This Greek-inspired vegetarian recipe, ready in about 70 minutes, layers fresh spinach, olive oil, onion 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 8, 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: 25 min Cook: 45 min Serves 8 Greek cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  2. Step 2: Add 1 lb chopped fresh spinach and cook for 5 minutes, stirring until wilted and most moisture evaporates. Remove from heat.
  3. Step 3: In a large bowl, combine cooked spinach mixture with 8 oz crumbled feta cheese, 2 lightly beaten eggs, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
  4. Step 4: Brush a 9x13-inch baking dish with 1 tbsp melted butter. Layer 6 sheets of phyllo dough, brushing each sheet lightly with melted butter (about 4 tbsp total).
  5. Step 5: Spread spinach and feta filling evenly over the phyllo base. Layer remaining 6 phyllo sheets on top, brushing each with remaining 1 tbsp melted butter.
  6. Step 6: Using a sharp knife, score the top layers into squares or diamonds to make cutting easier after baking.
  7. Step 7: Bake for 40 minutes until golden brown and crisp. Let cool for 10 minutes before serving.

Frequently asked questions

How long does Spanakopita Greek Spinach and Feta Phyllo Pie take to make?

Total time is about 70 minutes (25 min prep + 45 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 Spanakopita Greek Spinach and Feta Phyllo Pie?

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 Spanakopita Greek Spinach and Feta Phyllo Pie?

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 Spanakopita Greek Spinach and Feta Phyllo Pie for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Spanakopita Greek Spinach and Feta Phyllo Pie 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.

Related recipes