Spanakopita-Style Spinach and Feta Pie with Phyllo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky phyllo pastry layered with a savory filling of spinach, feta, and fresh herbs, baked until golden brown. This greek-inspired vegetarian ready in about 65 minutes layers fresh spinach, chopped, feta cheese, crumbled, green onions, sliced 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 280 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.

Prep: 20 min Cook: 45 min Serves 8 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large skillet over medium heat, sauté 10 oz chopped fresh spinach with 1/4 cup olive oil for 4-5 minutes until wilted and moisture evaporates. Remove from heat and let cool slightly.
  2. Step 2: In a large bowl, combine the sautéed spinach, 8 oz crumbled feta cheese, 3 sliced green onions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten large eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix well to evenly distribute ingredients.
  3. Step 3: Lightly grease a 9x13-inch baking dish. Layer 6 sheets of phyllo dough, brushing each sheet with olive oil before adding the next. Spread the spinach and feta mixture evenly over the layered phyllo.
  4. Step 4: Top with remaining 6 phyllo sheets, brushing each with olive oil as before. Trim excess dough and tuck in edges.
  5. Step 5: Bake for 45 minutes until the phyllo is crisp and golden brown. Let cool for 10 minutes before slicing into squares and serving.

Frequently asked questions

How long does Spanakopita-Style 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-Style 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-Style 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-Style Spinach and Feta Pie with Phyllo for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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-Style 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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