Spinach and Feta Spanakopita with Phyllo Sheets

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

Flaky, buttery phyllo layers encasing a savory filling of fresh spinach, feta, herbs, and eggs, baked until golden and crisp. This Greek recipe, ready in about 75 minutes, pairs fresh spinach, feta cheese, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Cook: 45 min Serves 8 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a skillet over medium heat, cook 10 oz fresh spinach until wilted (about 3 minutes), then transfer to a colander to drain excess liquid; chop finely once cooled.
  2. Step 2: In a bowl, combine chopped spinach, 4 oz crumbled feta cheese, 2 eggs, 1/4 cup fresh dill (chopped), and 1/4 cup fresh parsley (chopped); mix until well combined.
  3. Step 3: Preheat oven to 375°F (190°C). Brush a 9x13-inch baking dish with 1 tbsp olive oil.
  4. Step 4: Place one sheet of phyllo on a work surface and brush lightly with 1 tbsp melted butter. Layer 9 more sheets, brushing each with butter, allowing the top sheet to overhang the dish edges.
  5. Step 5: Spread the spinach-feta mixture evenly over the phyllo, leaving a 1-inch border around the edges.
  6. Step 6: Fold the overhanging phyllo edges over the filling, then roll the phyllo from one long side to the other, tucking in ends to form a tight roll.
  7. Step 7: Place seam-side down in the baking dish, brush top with remaining 1/2 cup melted butter, and bake 35-40 minutes until golden and crisp.

Frequently asked questions

How long does Spinach and Feta Spanakopita with Phyllo Sheets take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spinach and Feta Spanakopita with Phyllo Sheets?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Spinach and Feta Spanakopita with Phyllo Sheets?

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 Spinach and Feta Spanakopita with Phyllo Sheets 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 Spinach and Feta Spanakopita with Phyllo Sheets?

Mediterranean greek 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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