Spanakopita Phyllo Pie with Spinach and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A flaky layered Greek pie filled with a savory mixture of sautéed spinach, tangy feta cheese, and fresh herbs wrapped in crisp phyllo dough. This Greek recipe (vegetarian), ready in about 80 minutes, layers fresh spinach, olive oil, onion 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 340 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 fresh spinach
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 8 oz crumbled feta cheese
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 2 beaten eggs
• 12 sheets phyllo dough sheets
• 6 tbsp melted butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse and roughly chop 1 lb fresh spinach. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
2. Step 2: Add chopped spinach to the skillet and cook, stirring frequently, for 5-7 minutes until wilted and most moisture evaporates. Remove from heat and let cool.
3. Step 3: In a large bowl, combine the cooled spinach mixture with 8 oz crumbled feta cheese, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Step 4: Preheat oven to 350°F. Brush a 9x13 inch baking dish with 1 tbsp melted butter. Layer 6 sheets of phyllo dough into the dish, brushing each sheet lightly with melted butter (about 4 tbsp total).
5. Step 5: Spread the spinach and feta filling evenly over the phyllo base.
6. Step 6: Layer the remaining 6 phyllo sheets on top, brushing each with remaining melted butter (about 1 tbsp total). Tuck in edges neatly.
7. Step 7: Using a sharp knife, score the top layers into squares or diamonds to make cutting easier after baking.
8. Step 8: Bake for 40-45 minutes until the phyllo is golden and crisp. Let cool 10 minutes before serving.