Spanakopita-Inspired Savory Phyllo Pie with Spinach and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A flaky phyllo pie layered with a savory filling of tender spinach, tangy feta, and fresh herbs, baked until golden and crisp. This greek (vegetarian) ready in about 75 minutes layers pound fresh spinach, chopped, olive oil, medium yellow onion, 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

• 1 pound fresh spinach, chopped
• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 8 oz feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 large eggs, beaten
• 12 sheets phyllo dough sheets
• 6 tbsp butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg, ground

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 pound chopped fresh spinach to the skillet and cook, stirring, until wilted and moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine the cooled spinach mixture with 8 oz crumbled feta cheese, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten large eggs, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg. Mix well.
4. Step 4: Preheat oven to 350°F. Brush a 9x13-inch baking dish with 2 tbsp melted butter. Layer 6 phyllo sheets in the dish, brushing each sheet with about 1 tbsp melted butter before adding the next.
5. Step 5: Spread the spinach and feta filling evenly over the layered phyllo. Cover with the remaining 6 phyllo sheets, brushing each with 1 tbsp melted butter. Tuck edges inside the dish.
6. Step 6: Bake for 40-45 minutes until the phyllo is golden brown and crisp. Let cool for 10 minutes before slicing and serving.