Name: Greek Spinach and Feta Pie Recipe
Prep time: PT-491719H9S
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 500 g (1 lb) fresh spinach or 300 g frozen, well-drained; 2 tablespoons olive oil; 1 small onion or 4 scallions, finely chopped; 200 g (7 oz) feta cheese, crumbled; 2 large eggs, beaten; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley; Salt and pepper, to taste; 250 g (9 oz) phyllo dough, thawed if frozen; 100 g (7 tbsp) melted butter or olive oil for brushing

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Warm & Familiar Greek Spinach and Feta Pie Recipe

Whenever I make this Greek Spinach and Feta Pie Recipe, the kitchen fills with the most inviting aroma—a mix of buttery phyllo and fresh herbs that feels like a warm hug. This is the kind of dish that’s rooted in tradition yet perfect for any day you want something comforting and flavorful. I love how every crispy, flaky bite melts into a creamy, tangy filling that’s simply irresistible. You’ll notice the flaky layers of golden phyllo dough, sitting atop a vibrant mixture of earthy spinach, fragrant dill, and salty feta cheese. It’s a humble pie that manages to be both decadent and fresh. Plus, it’s easier than you think—once you get the hang of handling phyllo, this dish becomes a real crowd-pleaser. I remember the first time I made this pie for family. The crispy edges and the velvety, savory filling won everyone over instantly. And it’s great served warm or at room temperature, making it a versatile star for lunches, dinners, or even a relaxed brunch.

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Standout Details

Comfort meets flavor: Cozy, rich, and balanced.
Beginner-friendly: Clear steps built for real kitchens.
Flexible: Easy swaps for ingredients you already have.
Meal-prep happy: Stores well without losing texture.

Ingredient Breakdown

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Fresh spinach (500 g): The earthy green base—sub with frozen, well-drained spinach for convenience.
Olive oil (2 tbsp): Adds richness and helps soften onions; use butter if preferred for a creamier taste.
Onion or scallions: Provide gentle sweetness and depth; scallions give a lighter, fresher bite.
Feta cheese (200 g): Salty and tangy star of the filling; crumbled for that crumbly texture.
Eggs (2 large): Bind everything together to create a creamy, set filling.
Fresh dill and parsley (2 tbsp each): Fresh herbs brighten the filling with herbaceous notes.
Phyllo dough (250 g): Crisp, flaky layers that contrast beautifully with the soft filling; thaw if frozen.
Melted butter or olive oil (100 g): For brushing phyllo sheets—this is what gives the pie that golden, crisp finish.
Salt and pepper: Season carefully—feta is salty, so taste before adding salt.

Before You Start

A little prep goes a long way with this Greek Spinach and Feta Pie Recipe. Make sure your spinach is well-drained to avoid soggy filling. Preheat your oven to 180°C (350°F) to have it ready when you finish assembling. Keep the phyllo covered with a damp towel because it dries out instantly and becomes brittle. Doing these simple things upfront makes the process smooth and stress-free.

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Kitchen Setup

The tools that make Greek Spinach and Feta Pie Recipe easier, faster, and cleaner—plus optional add-ons if you love efficiency.

How to Make Greek Spinach and Feta Pie Recipe

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1. Prepare the spinach. If fresh, blanch briefly in boiling water for 1 minute—this softens it while keeping the bright green color. Then drain well and squeeze out every bit of moisture—this is key to avoiding a soggy pie. If you’re using frozen spinach, thaw it first and press out liquid thoroughly. Finely chop afterward so it blends smoothly with other filling ingredients.

2. Sauté the onions. Warm your olive oil gently in a skillet and cook the chopped onion or scallions until soft and fragrant—around 5 minutes. This mellow sweetness balances the salty feta beautifully. Let the onions cool a bit before mixing so they don’t cook the eggs later on.

3. Combine the filling. In a large bowl, mix the chopped spinach, crumbled feta, sautéed onions, beaten eggs, chopped dill, parsley, and a good crack of black pepper. Taste your filling now—if it feels a touch under-salted, add a pinch. But remember, feta is already salty, so go easy. The eggs will bind everything with a creamy texture as it bakes.

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Cook Like a Pro

Make sure you squeeze the spinach well to avoid watery filling—that’s the secret to a crisp pie base. Keep phyllo sheets covered until you use them; dry phyllo cracks easily and won’t layer well. When brushing between sheets, a light hand ensures crispiness without sogginess. Also, scoring the top layers before baking helps steam escape and creates those perfect golden diamond shapes.

4. Prepare your baking dish and phyllo. Lightly grease a 9×13-inch dish to prevent sticking. Lay 6–8 sheets of phyllo one at a time, brushing each generously with melted butter or olive oil for that rich, golden crunch. Let the edges hang slightly over the sides; you’ll fold them back later for a nice, sealed finish. Keep the remaining phyllo covered with a damp cloth while assembling to keep it from drying out.

5. Spread the filling. Distribute the spinach mixture evenly over your phyllo base. You want an even layer so every bite has a balanced mix of crisp pastry and savory filling.

6. Top with phyllo. Repeat laying another 6–8 sheets on top, brushing each with butter or oil just like the base. Fold the hanging edges over the sides to seal in the filling.

7. Score the top layer. Use a sharp knife to cut the top into squares or elegant diamond shapes, carefully cutting through just the phyllo layers. This step helps steam escape while baking and makes slicing easier after cooking.

8. Bake until golden. Place the pie in the preheated oven and bake for 45–50 minutes. You’ll know it’s ready when the top is a deep, buttery gold with those crispy, crackly edges that make each piece so satisfying.

9. Let it rest. Allow the pie to cool for 10–15 minutes before slicing. This resting period helps the filling set slightly, so your slices hold together beautifully without falling apart. Serve warm or at room temperature—both are delicious.

Flavor Variations for Greek Spinach and Feta Pie Recipe

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Add pine nuts or walnuts: Toasted nuts add a toasty crunch and nutty depth that plays well with the creamy filling.
Include sautéed mushrooms: For an earthy twist, toss in finely chopped mushrooms with the onions.
Swap dill for mint or oregano: Different herbs give the pie a fresh or woodsy character depending on your mood.
Use ricotta with feta: If you want a milder filling, mixing in ricotta cheese lightens the salty tang.
Top with sesame seeds or nigella seeds: Sprinkle seeds on the phyllo before baking for an added crunch and aromatic finish.
Add lemon zest: A bit of lemon zest in the filling brightens up the flavors and adds a subtle citrus lift.

Storage, Freezer & Reheat Tips

Refrigerate: Store leftovers wrapped tightly in the fridge for up to 3 days. The phyllo stays crisp for a day or two but softens over time.
Freeze: Slice the pie into portions first, then freeze in airtight containers or wrapped well for up to 2 months.
Reheat: Warm slices in a 180°C (350°F) oven for 10-15 minutes to revive the crisp layers; avoid microwave which makes phyllo soggy.
Make ahead: You can assemble the pie a few hours before baking—cover and keep it chilled, then bake fresh when ready.