Spanakopita-Inspired Spinach and Feta Pie
Layers of flaky phyllo dough envelop a savory filling of spinach, feta cheese, and fresh herbs, baked until golden and crisp. This greek-inspired vegetarian (vegetarian) ready in about 65 minutes layers frozen spinach, thawed and drained, feta cheese, crumbled, small 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 350 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
- 16 oz frozen spinach, thawed and drained
- 8 oz feta cheese, crumbled
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 eggs, beaten
- 1/4 cup olive oil
- 12 sheets phyllo dough sheets
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 350°F and lightly grease a 9x13-inch baking dish with 2 tbsp olive oil.
- Step 2: In a skillet over medium heat, heat 2 tbsp olive oil and sauté 1 small finely chopped onion for 4 minutes until soft.
- Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat.
- Step 4: In a large bowl, combine 16 oz thawed and well-drained spinach, cooked onion and garlic, 8 oz crumbled feta cheese, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
- Step 5: Lay one sheet of phyllo dough in the baking dish and brush lightly with olive oil. Repeat layering 6 sheets, brushing each with olive oil.
- Step 6: Spread the spinach and feta mixture evenly over the phyllo base.
- Step 7: Layer the remaining 6 sheets of phyllo on top, brushing each sheet with olive oil.
- Step 8: Score the top layers into squares or diamonds with a sharp knife to make cutting easier after baking.
- Step 9: Bake for 40-45 minutes until the phyllo is crisp and golden brown.
- Step 10: Let cool for 10 minutes before slicing and serving.
Frequently asked questions
How long does Spanakopita-Inspired Spinach and Feta Pie 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 Spinach and Feta Pie?
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 Spinach and Feta Pie?
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 Pie 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.
Is Spanakopita-Inspired Spinach and Feta Pie 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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