I keep this recipe on repeat because it always brings empty plates and happy requests for seconds. One bite and you’ll see why my family calls it a keeper.

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I’m obsessed with Greek spinach pie because it hits every craving I have at once: salty, crisp, rich, green, and completely impossible for me to leave alone. I love the way fresh spinach turns deep and savory, then feta cheese barges in with that briny little punch I keep chasing bite after bite.

But the real reason I keep making it? My family demolishes it.

No polite tiny squares. Big pieces, flaky crumbs everywhere, second helpings before I even sit down.

And honestly, I’m right there with them. This is the kind of pie I crave on repeat all week.

Ingredients

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Fresh spinach brings the green, earthy bite, and yeah, it actually feels wholesome.
Phyllo dough gives you those flaky, shattery layers everyone reaches for first.
Feta adds salty tang, so the filling doesn’t taste flat or boring.
Eggs help hold everything together, making each slice less messy.
Onion brings a little sweetness once cooked, which balances the salty cheese.
Fresh dill makes it taste bright, herby, and very Greek in the best way.
Parsley keeps things fresh, not heavy, especially with all that pastry.
Olive oil adds richness and helps the veggies soften up nicely.
Butter or extra oil makes the phyllo golden, crisp, and honestly addictive.
Salt wakes everything up, but the feta’s already doing some work too.
Black pepper and nutmeg add quiet warmth.
Basically, they make it taste complete.
Plus lemon juice gives a zippy finish if you like things a little brighter.

Ingredient Quantities

Fresh spinach 1.5 pounds, washed and chopped (or 16 ounces frozen, thawed and well drained)

Phyllo dough 1 package (about 16 ounces, roughly 12 to 16 sheets), thawed

Feta cheese 8 ounces, crumbled (about 2 cups)

Eggs 3 large, beaten

Onion 1 medium, finely chopped

Fresh dill 1/4 cup, chopped

Fresh parsley 1/4 cup, chopped

Olive oil 3 tablespoons for sautéing

Melted butter 6 to 8 tablespoons or extra olive oil 1/2 cup for brushing phyllo

Salt 1 teaspoon

Black pepper 1/2 teaspoon

Ground nutmeg a pinch

Fresh lemon juice 1 tablespoon (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and brush a 9×13 inch baking dish with butter or olive oil.

2. If using fresh spinach, rough chop, then sauté onion in 3 tablespoons olive oil until soft; add spinach in batches and cook until wilted and any liquid evaporates, about 5 to 8 minutes; if using frozen, squeeze out all moisture and sauté briefly with onion to warm through.

3. Transfer spinach and onion to a bowl and let cool slightly, then squeeze again to remove excess moisture.

4. Stir in crumbled feta, beaten eggs, chopped dill, chopped parsley, salt, black pepper, nutmeg, and lemon juice if using until evenly combined.

5. Unwrap phyllo and keep sheets covered with a damp towel to prevent drying; place one sheet in the prepared pan and brush lightly with melted butter or olive oil; repeat layering 5 sheets, brushing each.

6. Spread the spinach and feta filling evenly over the layered phyllo.

7. Continue layering the remaining phyllo sheets over the filling, brushing each sheet with butter or oil; tuck and trim edges for a neat top and brush the final layer well.

8. Using a sharp knife, score the top phyllo into portions to make cutting easier after baking.

9. Bake for 35 to 45 minutes until the phyllo is golden brown and crisp and the filling is set; let rest 10 to 15 minutes before slicing and serving.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Large skillet or sauté pan
4. Mixing bowls (one large, one medium)
5. Cutting board
6. Sharp knife
7. Colander or salad spinner
8. Wooden spoon or heatproof spatula
9. Pastry brush and measuring cups/spoons

FAQ

Can I use frozen spinach instead of fresh? Yes. Use 16 ounces frozen, fully thawed and very well drained; squeeze out as much liquid as possible before mixing with the other filling ingredients.

How do I handle phyllo so it does not tear or dry out? Thaw phyllo in the refrigerator overnight, keep it covered with a damp kitchen towel while working, and brush each sheet lightly with melted butter or oil to prevent drying and to create crisp layers.

How can I prevent a soggy filling? Squeeze excess moisture from the cooked or thawed spinach, cook off excess water from the onion, use well-drained feta, and avoid overbeating the eggs; pre-baking the bottom layer for a few minutes can also help.

Can I make the pie ahead or freeze it? Yes. Assemble and refrigerate for up to 24 hours before baking. For freezing, bake first, cool completely, then wrap and freeze up to 2 months. Reheat in a 350 F oven until heated through.

Any simple substitutions for feta or herbs? You can swap feta for ricotta mixed with a bit of grated Parmesan for a milder flavor. If you do not have dill or parsley, substitute with chives, basil, or a teaspoon of dried dill or oregano.

What oven temperature and baking time should I use? Bake at 350 F to 375 F for about 35 to 50 minutes, until the phyllo is golden brown and the filling is set. Cover loosely with foil if the top browns too quickly.

Greek Spinach Pie Recipe Substitutions and Variations

Fresh spinach: Swiss chard (remove thick stems, chop); kale (massage and finely chop to tenderize); frozen chopped spinach (thawed and well squeezed)
Phyllo dough: Puff pastry (gives a flakier, richer crust); storebought shortcrust or pie dough (for a sturdier, savory pie); homemade thin pastry sheets if you can roll very thin
Feta cheese: Crumbled goat cheese (similar tang, creamier); ricotta mixed with a little grated Parmesan and salt (milder, creamier texture); queso fresco or cotija for a firmer, less salty option
Eggs: Silken tofu blended until smooth (binds and adds creaminess, use about 1/4 cup per egg); commercial egg replacer powder prepared per package; chickpea flour batter (1 tablespoon chickpea flour mixed with 2 tablespoons water per egg as binder)

Pro Tips

1. Get the spinach as dry as possible. After cooking or thawing, press it between layers of paper towels or a clean kitchen cloth, then squeeze with your hands. Excess moisture is the main reason the filling becomes soggy.

2. Keep the phyllo sheets covered with a damp towel while you work, and brush each sheet lightly but evenly with butter or oil. Too much fat makes it greasy, too little makes it tear. If a sheet rips, overlap a small patch to disguise the repair.

3. Let the assembled pie rest for 10 to 20 minutes after baking. That short cooldown helps the filling firm up so your slices hold together and look neat when served.

4. Boost flavor subtly by tasting the filling before you fill the phyllo. Add a touch more lemon, dill, or black pepper if it feels flat, and remember that feta is salty so adjust added salt sparingly.

Greek Spinach Pie Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I keep this recipe on repeat because it always brings empty plates and happy requests for seconds. One bite and you’ll see why my family calls it a keeper.

Servings

servings

Calories

480

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large skillet or sauté pan
4. Mixing bowls (one large, one medium)
5. Cutting board
6. Sharp knife
7. Colander or salad spinner
8. Wooden spoon or heatproof spatula
9. Pastry brush and measuring cups/spoons

Ingredients

Fresh spinach 1.5 pounds, washed and chopped (or 16 ounces frozen, thawed and well drained)
Phyllo dough 1 package (about 16 ounces, roughly 12 to 16 sheets), thawed
Feta cheese 8 ounces, crumbled (about 2 cups)
Eggs 3 large, beaten
Onion 1 medium, finely chopped
Fresh dill 1/4 cup, chopped
Fresh parsley 1/4 cup, chopped
Olive oil 3 tablespoons for sautéing
Melted butter 6 to 8 tablespoons or extra olive oil 1/2 cup for brushing phyllo
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Ground nutmeg a pinch
Fresh lemon juice 1 tablespoon (optional)

Directions

Preheat oven to 375°F (190°C) and brush a 9×13 inch baking dish with butter or olive oil.
If using fresh spinach, rough chop, then sauté onion in 3 tablespoons olive oil until soft; add spinach in batches and cook until wilted and any liquid evaporates, about 5 to 8 minutes; if using frozen, squeeze out all moisture and sauté briefly with onion to warm through.
Transfer spinach and onion to a bowl and let cool slightly, then squeeze again to remove excess moisture.
Stir in crumbled feta, beaten eggs, chopped dill, chopped parsley, salt, black pepper, nutmeg, and lemon juice if using until evenly combined.
Unwrap phyllo and keep sheets covered with a damp towel to prevent drying; place one sheet in the prepared pan and brush lightly with melted butter or olive oil; repeat layering 5 sheets, brushing each.
Spread the spinach and feta filling evenly over the layered phyllo.
Continue layering the remaining phyllo sheets over the filling, brushing each sheet with butter or oil; tuck and trim edges for a neat top and brush the final layer well.
Using a sharp knife, score the top phyllo into portions to make cutting easier after baking.
Bake for 35 to 45 minutes until the phyllo is golden brown and crisp and the filling is set; let rest 10 to 15 minutes before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.