Spanakopita-Inspired Greek Spinach and Feta Pie with Phyllo Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory pie combining spinach, feta, and herbs encased in flaky layers of phyllo, perfect for a Mediterranean meal. This Greek-inspired vegetarian recipe, ready in about 75 minutes, layers phyllo dough sheets, fresh spinach, chopped, feta cheese, crumbled 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 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: 50 min Serves 8 Greek cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large skillet over medium heat, heat 2 tbsp olive oil. Add 4 sliced green onions and sauté for 2 minutes until fragrant.
  2. Step 2: Add 2 pounds chopped fresh spinach to the skillet and cook for 5 minutes until wilted and moisture has evaporated. Remove from heat and let cool.
  3. Step 3: In a large mixing bowl, combine the cooled spinach mixture with 10 oz crumbled feta cheese, 3 beaten eggs, 3 tbsp chopped fresh dill, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp grated nutmeg. Mix thoroughly.
  4. Step 4: Brush a 9x13 inch baking dish with 2 tbsp olive oil. Layer 8 sheets of phyllo dough in the dish, brushing each sheet lightly with olive oil before adding the next.
  5. Step 5: Spread the spinach and feta filling evenly over the phyllo base. Cover with the remaining 8 phyllo sheets, brushing each with olive oil as before.
  6. Step 6: Score the top layers of phyllo into squares or diamonds with a sharp knife. Bake for 45-50 minutes until the phyllo is golden and crisp.

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