Spanakopita-Inspired Spinach and Feta Phyllo Bake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A layered phyllo pastry filled with sautéed spinach, tangy feta cheese, and fresh herbs for a savory Greek vegetarian dish. This greek-inspired vegetarian (vegetarian) ready in about 70 minutes pairs sheets phyllo dough sheets, extra virgin olive oil, fresh spinach, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 45 min Serves 8 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb chopped fresh spinach and cook, stirring, until wilted and moisture evaporates, about 5 minutes. Transfer to a bowl and let cool slightly.
  2. Step 2: To the spinach, add 8 oz crumbled feta cheese, 3 thinly sliced green onions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 3 beaten large eggs, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp grated nutmeg. Stir until well combined.
  3. Step 3: Brush a 9x13 inch baking dish with 2 tbsp extra virgin olive oil. Layer 6 sheets of phyllo dough in the dish, brushing each sheet with 2 tbsp olive oil before adding the next.
  4. Step 4: Spread the spinach and feta mixture evenly over the phyllo base. Top with the remaining 6 phyllo sheets, brushing each with olive oil as before.
  5. Step 5: Score the top layers of phyllo into squares to make cutting easier. Bake for 40-45 minutes until golden brown and crisp. Let cool for 10 minutes before serving.

Frequently asked questions

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

Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spanakopita-Inspired Spinach and Feta Phyllo Bake?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets phyllo dough sheets from drying out.

Can I substitute ingredients in Spanakopita-Inspired Spinach and Feta Phyllo Bake?

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 Spinach and Feta Phyllo Bake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.

Is Spanakopita-Inspired Spinach and Feta Phyllo Bake vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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