Spinach and Feta Pie

There’s something magical about a pie that’s savory, comforting, and way easier to make than it looks. That’s exactly what this Spinach and Feta Pie delivers. Crispy, golden layers of phyllo pastry hug a creamy filling of sautéed spinach, tangy feta, and fresh herbs — making each bite flaky on the outside and rich on the inside.

Inspired by the beloved Greek spanakopita, this version is my take on the classic: a little rustic, deeply flavorful, and just the right balance between indulgent and nourishing.

Why You’ll Love This Recipe:

• Tangy feta + creamy spinach = flavor bomb

• Easy to assemble — no folding triangles or rolling required

• Loaded with greens and herbs, balanced with buttery pastry

• Customizable — add eggs, swap cheeses, or bake in different shapes

• Perfect for brunch, lunch, or a light dinner

What to Serve it with:

• A simple Greek salad with cucumbers, tomatoes, and olives

• Tzatziki or plain yogurt on the side

• A light soup like lemony lentil or tomato basil

• For brunch: pair with fruit salad and mimosas

Storage & Meal Prep:

• Fridge: Store leftovers in an airtight container for up to 4 days

• Freezer: Freeze fully baked and cooled slices, tightly wrapped, for up to 2 months

• Reheat: Bake at 350°F for 10–15 minutes or until crisp again (avoid microwaving if possible to preserve the crunch)

Final Thoughts:

This Spinach and Feta Pie is the kind of dish that feels like a hug in every bite — hearty, nourishing, and just the right amount of flaky. Whether you’re making it for a weekend brunch, a light dinner, or something special to bring to a potluck, it always feels like the right choice.

And once you realize how easy it is to make, it’ll become a regular in your kitchen. Promise.

Yield: 6 servings

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Spinach and Feta Pie

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

There’s something magical about a pie that’s savory, comforting, and way easier to make than it looks. That’s exactly what this Spinach and Feta Pie delivers. Crispy, golden layers of phyllo pastry hug a creamy filling of sautéed spinach, tangy feta, and fresh herbs — making each bite flaky on the outside and rich on the inside.

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Ingredients

For the Filling

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 500g (about 1 lb) fresh spinach, chopped (or 300g frozen, thawed and squeezed dry)
• 200g (7 oz) feta cheese, crumbled
• ¼ cup ricotta or cottage cheese (optional for extra creaminess)
• 2 large eggs, lightly beaten
• 2 tbsp chopped fresh dill (or parsley or mint)
• Zest of ½ lemon (optional, for brightness)
• Salt and pepper, to taste

For the Crust

• 8–10 sheets phyllo dough, thawed
• ¼ cup melted butter or olive oil (for brushing)

Instructions

1. In a large skillet, heat olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add spinach and cook until wilted (or heat through if using frozen). Season with salt and pepper. Let cool slightly, then transfer to a bowl.
3. Stir in crumbled feta, ricotta (if using), herbs, lemon zest, and beaten eggs. Mix until well combined. Taste and adjust seasoning.
4. Preheat oven to 375°F (190°C). Lightly grease a 9-inch round pie dish or a rectangular baking dish.
5. Layer 4–5 phyllo sheets in the bottom of the dish, brushing each with melted butter or oil as you go. Let edges hang over the sides slightly.
6. Spread the spinach filling evenly over the phyllo.
7. Top with 4–5 more phyllo sheets, brushing each layer with butter/oil. Tuck or fold the overhanging edges into the dish to seal the pie.
8. Score the top layer gently with a sharp knife to create diamond or square portions (optional — helps with serving and crisping).
9. Bake for 35–40 minutes, or until the pie is golden brown and crisp on top. Let cool for 10–15 minutes before slicing.

Notes

No fresh spinach? Frozen works great. Just thaw and squeeze out all the moisture.

No phyllo? Use puff pastry for a thicker, flakier crust (adjust baking time accordingly).

Want it richer? Add a little cream cheese or sautéed leeks.

Make it egg-free: Skip the eggs and use a little more ricotta to bind.

Nutrition Facts

Calories

322

Sugar

1 g

Protein

12 g

Fat

22 g

Carbs

20 g

Sat. Fat

7 g

Cholesterol

93 mg

Fiber

3 g

Net carbs

17 g

Sodium

653 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.