Spanakopita-Inspired Spinach and Feta Phyllo Pie

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A flaky phyllo pastry layered with a savory filling of fresh spinach, tangy feta cheese, and herbs for a delightful Greek vegetarian appetizer or main. This Greek recipe (vegetarian), ready in about 70 minutes, layers fresh spinach leaves, feta cheese, 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 320 calories and feeds 8, 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 lb, washed and chopped fresh spinach leaves
• 8 oz, crumbled feta cheese
• 4, thinly sliced green onions
• 2 tbsp, chopped fresh dill
• 3, beaten eggs
• 1/2 cup, divided olive oil
• 12 sheets, thawed phyllo dough sheets
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 350°F. In a large skillet over medium heat, add 2 tbsp olive oil and sauté 4 thinly sliced green onions for 2 minutes until soft. Add 1 lb chopped fresh spinach and cook, stirring frequently, until wilted and excess moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
2. Step 2: In a large bowl, combine the sautéed spinach mixture, 8 oz crumbled feta cheese, 3 beaten eggs, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently until fully incorporated.
3. Step 3: Lightly brush a 9x13-inch baking dish with olive oil. Lay one sheet of phyllo dough in the dish and brush the surface lightly with olive oil using about 1 tbsp. Repeat layering and brushing with olive oil for 6 sheets, stacking evenly.
4. Step 4: Spread the spinach and feta filling evenly over the phyllo base. Cover with the remaining 6 phyllo sheets, brushing each sheet with olive oil as before. Tuck any overhanging dough inside the dish edges.
5. Step 5: Using a sharp knife, score the top layers of phyllo into squares to facilitate cutting after baking. Bake for 40-45 minutes until the phyllo is crisp and golden brown. Let cool for 10 minutes before serving.