Spanakopita-Inspired Spinach and Feta Pie with Phyllo

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Greek pie layered with tender spinach, tangy feta, fresh herbs, and crisp phyllo dough baked to golden crispness. This Greek-inspired vegetarian recipe, ready in about 65 minutes, layers fresh spinach, olive oil, 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 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.

Prep: 20 min Cook: 45 min Serves 6 Greek cuisine 320 cal/serving

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Ingredients

1 lb, washed and chopped fresh spinach
3 tbsp, divided olive oil
4, thinly sliced green onions
3, minced garlic cloves
2 tbsp, chopped fresh dill
2 tbsp, chopped fresh parsley
8 oz, crumbled feta cheese
2 large, beaten eggs
10 sheets, thawed phyllo dough sheets
1 tsp, divided salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced green onions and 3 minced garlic cloves, sauté for 2 minutes until fragrant.
Step 2: Add 1 lb chopped fresh spinach and 1/2 tsp salt, cook stirring until spinach wilts and excess moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
Step 3: Transfer spinach mixture to a bowl; stir in 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 8 oz crumbled feta cheese, 2 beaten eggs, 1/2 tsp salt, and 1/2 tsp black pepper until evenly combined.
Step 4: Preheat oven to 350°F. Brush a 9x13-inch baking dish with 1 tbsp olive oil.
Step 5: Layer 5 sheets of phyllo dough in the dish, brushing each sheet lightly with olive oil to crisp.
Step 6: Spread spinach and feta filling evenly over the phyllo base.
Step 7: Layer remaining 5 phyllo sheets on top, again brushing each with olive oil.
Step 8: Using a sharp knife, score the top phyllo layer into squares to allow steam to escape.
Step 9: Bake for 35-40 minutes until the phyllo is golden brown and crisp. Cool for 10 minutes before cutting and serving.