Spanakopita-Inspired Phyllo Pie with Feta and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes layers thawed and drained frozen spinach, crumbled feta cheese, chopped 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
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Spanakopita-Inspired Phyllo Pie with Feta and Spinach take to make?

Total time is about 65 minutes (20 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-Inspired Phyllo Pie with Feta and Spinach?

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-Inspired Phyllo Pie with Feta and Spinach?

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-Inspired Phyllo Pie with Feta and Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Spanakopita-Inspired Phyllo Pie with Feta and Spinach?

Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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