Spanakopita-Inspired Phyllo Pie with Spinach and Feta

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Layers of flaky phyllo dough filled with a savory mixture of spinach, feta, and fresh herbs baked until golden crisp. This Greek recipe, ready in about 65 minutes, layers fresh spinach leaves, crumbled feta cheese, green onions, finely chopped 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.

Ingredients

• 10 oz fresh spinach leaves
• 1 1/2 cups crumbled feta cheese
• 3 green onions, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 12 phyllo dough sheets
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Thoroughly wash and chop 10 oz fresh spinach leaves, then sauté in a large pan over medium heat for 3-4 minutes until wilted and excess moisture evaporates.
2. Step 2: Transfer the cooked spinach to a large mixing bowl. Add 1 1/2 cups crumbled feta cheese, 3 finely chopped green onions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 large beaten eggs, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp lemon zest. Mix well to combine.
3. Step 3: Lightly brush a 9x13-inch baking dish with 2 tbsp extra virgin olive oil. Place one sheet of phyllo dough in the dish and brush lightly with 2 tbsp olive oil. Repeat layering 6 sheets, brushing each with olive oil.
4. Step 4: Spread the spinach and feta mixture evenly over the layered phyllo sheets.
5. Step 5: Cover filling with the remaining 6 phyllo sheets, brushing each sheet generously with olive oil to ensure crisp layers.
6. Step 6: Using a sharp knife, score the top phyllo layers into 12 squares to make cutting easier after baking.
7. Step 7: Bake for 40-45 minutes until the phyllo is golden brown and crisp.
8. Step 8: Remove from oven and allow to cool slightly for 10 minutes before slicing and serving warm.