Homemade Spinach Feta Pie with Phyllo Crust

This Spinach Feta Pie is a comforting, flaky pastry layered with creamy feta, spinach, and aromatic herbs. Inspired by Greek flavors, it’s rich yet light — ideal for brunch, dinner, or meal prep. The buttery crust holds a savory, cheesy filling that bakes to golden perfection. Save this delicious pie for your next cozy family meal or gathering.

Why You’ll Love This Recipe

• Perfect blend of creamy feta, tender spinach, and crisp pastry.
• Great for brunch, lunch, or a light dinner.
• Simple ingredients and easy assembly.
• Bakes beautifully golden and reheats perfectly.
• Feels gourmet but made with everyday pantry staples.

Ingredients

• 1 package phyllo dough (16 oz), thawed
• 2 tablespoons olive oil or melted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• ½ cup ricotta or cottage cheese
• 2 large eggs, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 tablespoon fresh dill or parsley, chopped

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until soft and fragrant.
3. Stir in the spinach, salt, pepper, and nutmeg. Cook for 2–3 minutes, then remove from heat and let cool slightly.
4. In a large bowl, combine feta, ricotta, eggs, dill, and the spinach mixture. Stir until well combined.
5. Lay one sheet of phyllo in the baking dish, brush lightly with olive oil or butter, and repeat with 6–8 layers.
6. Spread the spinach-feta filling evenly over the layered phyllo.
7. Top with remaining phyllo sheets, brushing each layer with oil or butter.
8. Using a sharp knife, score the top layer into squares or diamonds.
9. Bake for 35–40 minutes, or until the top is crisp and golden brown.
10. Let cool slightly before cutting and serving.

Tips & Variations

• Make it richer: Add a handful of shredded mozzarella for extra creaminess.
• Use fresh spinach: You can use about 12 oz of fresh spinach; just sauté until wilted and drain well.
• Mini pies: Make individual portions using muffin tins or small ramekins.
• Vegan version: Use vegan phyllo and swap feta for plant-based cheese and eggs for a flaxseed mixture.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze up to 2 months. Reheat directly from frozen at 350°F (175°C) for 20–25 minutes.
• Reheat: Crisp up in the oven or air fryer instead of the microwave for best texture.

Serving & Pairing Ideas

• A side of Greek salad or roasted vegetables.
• A dollop of tzatziki sauce or yogurt dip.
• A light tomato soup or lentil soup for a heartier meal.
• Fresh lemon wedges to add brightness.

Frequently Asked Questions

Can I use puff pastry instead of phyllo dough?

Yes! Puff pastry gives a thicker, flakier texture. Just note it will rise more and have a slightly different bite, but it’s still delicious.

Do I have to cook the spinach first?

If using frozen spinach, yes — thaw and squeeze out all moisture. For fresh spinach, quickly sauté until wilted and drain well to avoid soggy layers.

Can I make this ahead of time?

Absolutely. Assemble the pie, cover it tightly, and refrigerate for up to 24 hours before baking. Perfect for prepping the day before a brunch.

What’s the best way to cut and serve without breaking the crust?

Let the pie rest for 10–15 minutes after baking to allow the layers to set. Use a sharp knife to slice through gently.

Ready to Make It?

This Spinach Feta Pie brings Greek-inspired comfort to your kitchen — crispy, creamy, and full of flavor. Whether you serve it for brunch or dinner, it’s a guaranteed hit. Save this recipe for those days when you want something special but easy to make.

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