Spanakopita-Inspired Phyllo Pie with Spinach, Feta, and Dill

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A flaky phyllo pie filled with a savory blend of spinach, tangy feta, fresh dill, and green onions, perfect as a snack or light meal. This Greek-inspired vegetarian recipe, ready in about 65 minutes, layers frozen chopped spinach, olive oil, green onions 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 370 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

• 16 oz, thawed and drained frozen chopped spinach
• 3 tbsp olive oil
• 4, thinly sliced green onions
• 2, minced garlic cloves
• 8 oz, crumbled feta cheese
• 2 tbsp, chopped fresh dill
• 2, lightly beaten eggs
• 12 sheets, thawed phyllo dough sheets
• 6 tbsp, melted butter
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a large skillet, heat 3 tbsp olive oil over medium heat. Add 4 thinly sliced green onions and 2 minced garlic cloves; sauté for 2 minutes until fragrant.
2. Step 2: Add 16 oz thawed and thoroughly drained chopped spinach, cooking for 4-5 minutes until excess moisture evaporates. Remove from heat.
3. Step 3: In a bowl, combine cooked spinach mixture with 8 oz crumbled feta cheese, 2 tbsp chopped fresh dill, 2 lightly beaten eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Step 4: Brush a 9x13 inch baking pan with melted butter. Layer 6 sheets of phyllo dough, brushing each sheet generously with melted 6 tbsp butter before adding the next.
5. Step 5: Spread the spinach and feta filling evenly over the layered phyllo. Cover with remaining 6 phyllo sheets, brushing each sheet with melted butter as before.
6. Step 6: Score the top layers of phyllo into squares or diamonds to make cutting easier after baking.
7. Step 7: Bake for 40 minutes until the phyllo is crisp and golden brown. Allow to cool for 10 minutes before slicing and serving warm.