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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 45 min Serves 6 Greek cuisine 370 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spanakopita-Inspired Phyllo Pie with Spinach, Feta, and Dill 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 Spinach, Feta, and Dill?

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 Spinach, Feta, and Dill?

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 Spinach, Feta, and Dill 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 Spinach, Feta, and Dill?

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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