Spanakopita-Inspired Phyllo Pie with Feta and Spinach

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 developed and reviewed.

A flaky phyllo pastry layered with a savory mixture of spinach, feta cheese, and sundried tomatoes for a classic Greek savory pie. This Greek-inspired vegetarian recipe, ready in about 65 minutes, layers frozen spinach, feta cheese, sundried tomatoes 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.

Prep: 20 min Cook: 45 min Serves 6 Greek cuisine 320 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

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, combine 10 oz thawed and well-drained spinach, 8 oz crumbled feta cheese, 1/4 cup chopped sundried tomatoes, 3 thinly sliced green onions, 2 tbsp chopped fresh dill, 1 beaten large egg, 1/2 tsp black pepper, and 1/4 cup olive oil. Mix until evenly incorporated.
  2. Step 2: Lightly brush a 9x13 inch baking dish with olive oil. Lay one sheet of phyllo dough flat in the dish and brush lightly with olive oil. Repeat layering 6 sheets, brushing each with olive oil.
  3. Step 3: Spread the spinach and feta mixture evenly over the layered phyllo.
  4. Step 4: Layer the remaining 6 phyllo sheets over the filling, brushing each with olive oil as before.
  5. Step 5: Using a sharp knife, score the top phyllo layer into squares or diamonds to allow steam to escape during baking.
  6. Step 6: Bake uncovered for 40-45 minutes until the phyllo is golden brown and crisp. Let cool for 10 minutes before slicing and serving warm.

Related recipes