Spanakopita-Style Spinach and Feta Phyllo Pie

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 drafted and published.

Flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and fresh herbs, baked until golden and crisp. This Greek recipe (vegetarian), ready in about 65 minutes, layers feta cheese, crumbled, green onions, finely chopped, fresh dill, 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 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

12 oz frozen chopped spinach, thawed and drained
8 oz feta cheese, crumbled
3 green onions, finely chopped
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
2 eggs, beaten
1/4 cup olive oil
10 phyllo dough sheets
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, combine 12 oz thawed and drained chopped spinach, 8 oz crumbled feta cheese, 3 finely chopped green onions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined.
Step 2: Brush a 9x13 inch baking dish with 2 tbsp olive oil. Lay one sheet of phyllo dough flat and brush lightly with 1 tbsp olive oil. Repeat layering 5 sheets, brushing each with olive oil.
Step 3: Spread the spinach and feta filling evenly over the layered phyllo sheets.
Step 4: Cover the filling with the remaining 5 phyllo sheets, brushing each sheet with 1 tbsp olive oil as you layer.
Step 5: Use a sharp knife to score the top layers into squares or diamonds to make cutting easier after baking.
Step 6: Bake in the preheated oven for 45 minutes, until the phyllo is golden brown and crisp.
Step 7: Remove from oven and let cool for 10 minutes before slicing and serving.