Spanakopita-Inspired Spinach and Feta Pie

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 recipe, ready in about 65 minutes, layers frozen spinach, thawed and drained, feta cheese, crumbled, 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 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 and lightly grease a 9x13-inch baking dish with 2 tbsp olive oil.
2. 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.
3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat.
4. 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.
5. 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.
6. Step 6: Spread the spinach and feta mixture evenly over the phyllo base.
7. Step 7: Layer the remaining 6 sheets of phyllo on top, brushing each sheet with olive oil.
8. Step 8: Score the top layers into squares or diamonds with a sharp knife to make cutting easier after baking.
9. Step 9: Bake for 40-45 minutes until the phyllo is crisp and golden brown.
10. Step 10: Let cool for 10 minutes before slicing and serving.