Spanakopita-Inspired Spinach and Feta Pie with Phyllo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Preheat oven to 350°F. Brush a 9x13-inch baking dish with 1 tbsp olive oil.
  5. Step 5: Layer 5 sheets of phyllo dough in the dish, brushing each sheet lightly with olive oil to crisp.
  6. Step 6: Spread spinach and feta filling evenly over the phyllo base.
  7. Step 7: Layer remaining 5 phyllo sheets on top, again brushing each with olive oil.
  8. Step 8: Using a sharp knife, score the top phyllo layer into squares to allow steam to escape.
  9. Step 9: Bake for 35-40 minutes until the phyllo is golden brown and crisp. Cool for 10 minutes before cutting and serving.

Equipment for this recipe

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Frequently asked questions

How long does Spanakopita-Inspired Spinach and Feta Pie with Phyllo 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 with Phyllo?

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 with Phyllo?

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 with Phyllo 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.

What goes well with Spanakopita-Inspired Spinach and Feta Pie with Phyllo?

Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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