Spanakopita-Inspired Spinach and Feta Phyllo Bake

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A layered phyllo pastry filled with sautéed spinach, tangy feta cheese, and fresh herbs for a savory Greek vegetarian dish. This Greek-inspired vegetarian recipe, ready in about 70 minutes, pairs 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.

Ingredients

• 12 phyllo dough sheets
• 1/2 cup extra virgin olive oil
• 1 lb fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 3 stalks green onions, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 3 large eggs, beaten
• 2 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg, grated

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. 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.