Stovetop Spanakopita-Inspired Spinach and Feta Pie

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A quick, pan-cooked spinach and feta pie with layers of flaky phyllo-inspired pastry and fresh herbs. This Greek-inspired vegetarian recipe, ready in about 35 minutes, layers fresh spinach leaves, feta cheese, large eggs 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 310 calories and feeds 4, 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

• 10 oz, washed and chopped fresh spinach leaves
• 7 oz, crumbled feta cheese
• 2, beaten large eggs
• 3, thinly sliced green onions
• 2 tbsp, chopped fresh dill
• 4 tbsp extra virgin olive oil
• 6 sheets, thawed phyllo dough sheets
• 1/2 tsp black pepper
• 1/2 tsp kosher salt

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced green onions and cook for 2 minutes until softened.
2. Step 2: Add 10 oz chopped fresh spinach leaves and sauté for 5 minutes until wilted and most moisture evaporates. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper.
3. Step 3: Remove the skillet from heat and stir in 7 oz crumbled feta cheese, 2 beaten large eggs, and 2 tbsp chopped fresh dill until well combined.
4. Step 4: In a separate nonstick skillet, heat 1 tbsp olive oil over medium heat. Place one sheet of phyllo dough, fold or layer to fit the pan, and cook for 1 minute until warmed and slightly crisp.
5. Step 5: Spoon about one-third of the spinach and feta mixture evenly over the phyllo. Layer another phyllo sheet on top, drizzle with 1 tbsp olive oil, and repeat layering until all filling is used, finishing with a phyllo layer on top.
6. Step 6: Cook over low heat for 5-7 minutes covered, then carefully flip the pie using a plate, add a little olive oil, and cook another 5 minutes until golden and crispy on both sides.
7. Step 7: Remove from heat, let cool slightly, then cut into wedges and serve warm.