This spinach and feta pie recipe turns a handful of humble ingredients into something that disappears from the table in minutes.
Layers of golden, flaky pastry hug a filling of wilted spinach, tangy feta, and fresh herbs, and every slice tastes like it took far more effort than it actually did.
I first made this pie on a Sunday afternoon when I had a bag of spinach wilting in the crisper drawer and half a block of feta left over from another meal.
One bite in, and I knew I’d be making it on repeat.
It bakes up with a crisp, buttery top and a soft, savory center that works just as well for a lazy brunch as it does for a weeknight dinner.
Serve it warm from the oven or at room temperature, and it still holds its own.
If you love the flavors of spinach and feta in an even creamier form, my vegetarian spinach and feta quiche recipe is another one worth bookmarking.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Spinach and Feta Pie Recipe
This pie checks every box for a recipe you’ll want to make again and again.
It’s budget-friendly, comes together with ingredients you can find at any grocery store, and it always gets requests for the recipe.
- Ready with simple, easy-to-find ingredients
- Big, bold flavor from salty feta and fresh herbs
- Perfect for meal prep, since it reheats beautifully
- Flexible enough for breakfast, lunch, or dinner
- A guaranteed crowd-pleaser for potlucks and holiday tables
You might also enjoy: Spinach and Feta Breakfast Casserole
Ingredients
You only need a handful of ingredients for this spinach and feta pie, and most of them are easy to find at any grocery store.
Fresh herbs and good quality feta make the biggest difference in the final flavor.
- 2 pounds fresh spinach (or two 10-ounce boxes frozen spinach, thawed and drained)
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 green onions, thinly sliced
- 8 ounces feta cheese, crumbled
- 4 large eggs, beaten
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1 package (16 ounces) phyllo dough sheets, thawed
- 1/2 cup unsalted butter, melted
The same salty feta you’re using here is also the star of my greek roast potatoes with feta, if you’re looking for a simple side dish to go with this pie.
Kitchen Equipment Needed
Nothing fancy is required to pull this pie together, just a few basic tools you probably already have in your kitchen.
A good baking dish and pastry brush will make the phyllo layering process much easier.
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Pastry brush
- Colander or fine mesh strainer
- Sharp knife and cutting board
- Clean, damp kitchen towel (to keep phyllo from drying out)
Read Also: Mushroom Pie Recipe
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie, based on what has actually made a difference in my kitchen over the years.
1. Athens Phyllo Dough Sheets
This is the brand I default to for spinach and feta pie because the sheets are thin, pliable, and rarely tear when you’re unrolling them.
It thaws quickly in the fridge overnight, which makes weeknight prep so much easier.
2. Traditional Greek Feta Cheese Block
A whole block of feta packed in brine has a firmer texture and a sharper, saltier flavor than the pre-crumbled kind, and it makes a noticeable difference in this pie.
Crumbling it yourself also means fewer of those chalky, dried-out bits mixed in.
3. Pyrex 9×13 Glass Baking Dish
A sturdy glass dish heats evenly, so the bottom layers of phyllo turn golden instead of soggy, and you can watch the crust brown through the sides.
It also goes straight from oven to table without needing to transfer the pie.
4. Silicone Pastry Brush
Brushing each phyllo sheet with butter is the step that makes or breaks the flakiness of this pie, and a good silicone brush spreads it evenly without dragging or tearing the delicate dough.
It also cleans up in seconds, which matters when you’re working through a whole stack of sheets.
If layered, buttery pastry is your thing, you’ll also love how the crust turns out in my quiche lorraine recipe.
Step-by-Step Instructions: How to Make Spinach and Feta Pie
1. Prepare the Spinach
- If using fresh spinach, rinse it thoroughly in cold water to remove any grit, then roughly chop it into smaller pieces.
- Working in batches, wilt the spinach in a large skillet over medium heat with no added fat, just the residual water from rinsing, for about 3 to 4 minutes per batch.
- If using frozen spinach, thaw it completely first.
- Once wilted (or thawed), transfer the spinach to a colander and let it cool slightly.
- Using your hands or a clean kitchen towel, squeeze out as much liquid as possible. This step is important, since excess moisture will make the pie soggy.
2. Cook the Aromatics
- Heat 1 tablespoon of olive oil in the same large skillet over medium heat.
- Add the chopped yellow onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and sliced green onions, and cook for another 1 to 2 minutes until fragrant.
- Remove the skillet from the heat and let the onion mixture cool for a few minutes before combining it with the other filling ingredients.
3. Make the Filling
- In a large mixing bowl, combine the squeezed spinach and the cooked onion mixture.
- Add the crumbled feta cheese, beaten eggs, chopped dill, chopped parsley, and ground nutmeg.
- Season with salt and black pepper, keeping in mind that feta is already quite salty, so taste as you go.
- Mix everything together until well combined and evenly distributed. Set the filling aside.
4. Prep the Phyllo Dough
- Unroll the thawed phyllo sheets onto a clean, dry work surface.
- Immediately cover the sheets with a slightly damp kitchen towel to keep them from drying out and cracking while you work; phyllo dries out very quickly once exposed to air.
- Melt the butter and have it ready alongside your pastry brush.
- Brush the bottom and sides of your 9×13-inch baking dish generously with melted butter.
5. Layer the Bottom Crust
- Place one sheet of phyllo into the prepared baking dish, letting any excess hang over the edges.
- Brush the sheet lightly but evenly with melted butter.
- Repeat this process with 6 to 8 more sheets, brushing each one with butter before adding the next, and rotating the direction of the overhang slightly so the edges are evenly covered.
- Keep the remaining phyllo covered with the damp towel between layers.
6. Add the Filling and Top Layers
- Spread the spinach and feta filling evenly over the layered phyllo base, smoothing it into an even layer with a spatula.
- Fold the overhanging edges of phyllo up and over the filling.
- Layer another 6 to 8 sheets of phyllo on top of the filling, brushing each sheet with butter as you go, just as you did for the bottom crust.
- Tuck the top layers of phyllo down around the edges of the dish to seal the pie.
- Using a sharp knife, score the top layers of phyllo into 8 portions, cutting only through the top few layers so the pieces separate cleanly after baking.
7. Bake the Pie
- Preheat your oven to 375°F (190°C) if you haven’t already.
- Brush the top of the pie one final time with any remaining melted butter for extra color.
- Bake for 40 to 45 minutes, or until the top is deeply golden brown and crisp.
- If the top is browning too quickly before the center is set, loosely tent the pie with foil for the remaining bake time.
8. Cool and Slice
- Remove the pie from the oven and let it rest for at least 15 minutes before slicing.
- This resting time allows the filling to set, which makes for much cleaner slices.
- Cut along the scored lines into 8 pieces and serve warm.
Another favorite: Cheese and Onion Pie Recipe
Tips for The Best Spinach and Feta Pie
A few small details make a big difference in how this pie turns out, especially if it’s your first time working with phyllo dough.
Keep these in mind as you cook.
- Squeeze the spinach as dry as possible; excess water is the number one cause of a soggy pie
- Keep phyllo covered with a damp towel at all times when you’re not actively using it
- Don’t skip the resting time after baking, since it firms up the filling for cleaner slices
- Taste the filling before assembling, since feta varies quite a bit in saltiness between brands
- Score the top layers before baking, not after, so the pie cuts through cleanly
The same technique for keeping delicate layers from drying out comes in handy in my spinach and mushroom casserole recipe as well.
Serving Suggestions
This pie is hearty enough to serve as a main dish, but it also works beautifully as a side or appetizer cut into smaller squares.
Here are a few of my favorite ways to round out the meal.
- A simple green salad with lemon vinaigrette
- A bowl of tomato soup for a comforting lunch
- Warm pita bread and hummus on the side
- A dollop of Greek yogurt or tzatziki on top of each slice
- Roasted vegetables like zucchini, bell peppers, or asparagus
Read Also: Greek Lemon Rice
Variations of Spinach and Feta Pie
Once you’ve made this pie a time or two, it’s easy to switch things up based on what you have on hand or what you’re craving.
Here are some variations worth trying.
- Add a cup of cooked, crumbled Italian sausage to the filling for a heartier version
- Stir in a handful of chopped sun-dried tomatoes for extra tang
- Swap the feta for a mix of feta and ricotta for a creamier texture
- Use puff pastry instead of phyllo for a thicker, more rustic crust
- Add a pinch of red pepper flakes to the filling for a little heat
If a creamier, cheesier filling sounds appealing, you’ll want to try my spinach and ricotta stuffed shells recipe next.
Storage and Reheating
This pie stores well, which makes it a great option for meal prep or make-ahead entertaining.
Here’s how to keep it tasting fresh.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze baked, cooled slices wrapped individually for up to 2 months
- Reheat in a 350°F oven for 10 to 15 minutes to keep the phyllo crisp
- Avoid microwaving if possible, since it tends to make the pastry soft and chewy
- Thaw frozen slices in the fridge overnight before reheating
Another favorite: Air Fryer Quiche Recipe
Nutritional Facts
These values are approximate and will vary depending on the specific brands and quantities you use.
This is based on 8 servings per pie.
- Calories: approximately 310 per slice
- Protein: 11 grams
- Carbohydrates: 22 grams
- Fat: 20 grams
- Fiber: 3 grams
- Sodium: 480 milligrams
- Sugar: 2 grams
For another lighter, veggie-forward option, check out my lentil spinach soup recipe.
Health Benefits of Key Ingredients
Beyond tasting great, this pie brings some genuinely nourishing ingredients to the table.
A few of the standouts are worth calling out.
- Spinach is rich in iron, vitamin K, and antioxidants that support overall health
- Feta cheese provides calcium and protein while being lower in fat than many other cheeses
- Eggs offer a complete source of protein along with important vitamins like B12
- Garlic and onions contain compounds that support heart health and immunity
- Fresh herbs like dill and parsley add antioxidants along with bright flavor
Read Also: Greek Cucumber Salad Recipe
FAQs About Spinach and Feta Pie
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works perfectly well in this recipe and can actually save you some prep time.
Just make sure to thaw it completely and squeeze out as much liquid as possible before mixing it into the filling.
2. Can I make this pie ahead of time?
Absolutely, you can assemble the pie a day in advance and refrigerate it unbaked, covered tightly with plastic wrap.
Bake it fresh when you’re ready to serve, adding a few extra minutes to the bake time if it’s going in cold from the fridge.
3. What can I use instead of phyllo dough?
Puff pastry is the easiest substitute if phyllo isn’t available or feels intimidating to work with.
The texture will be thicker and more rustic, but the flavor is still delicious.
4. Why is my pie soggy in the middle?
This almost always comes down to excess moisture in the spinach.
Be sure to squeeze it firmly, ideally in a clean kitchen towel, until very little liquid remains before adding it to the filling.
5. Can I freeze the whole pie unbaked?
Yes, you can assemble the entire pie, wrap it tightly, and freeze it unbaked for up to a month.
Bake it straight from frozen, adding roughly 15 to 20 extra minutes to the bake time, and tent with foil if the top browns too fast.
If you’re a fan of layered pastry, don’t miss my mini quiche recipe either.
Spinach and Feta Pie
Ingredients
- 2 pounds fresh spinach or two 10-ounce boxes frozen spinach, thawed and drained
- 3 tablespoons olive oil divided
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 4 green onions thinly sliced
- 8 ounces feta cheese crumbled (preferably Greek feta packed in brine)
- 4 large eggs beaten
- 1/4 cup fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1/4 teaspoon ground nutmeg
- salt and black pepper to taste
- 1 package phyllo dough sheets 16 ounces, thawed
- 1/2 cup unsalted butter melted
Equipment
- Large skillet
- Mixing bowls
- 9×13-inch baking dish Glass recommended for even heating
- Pastry brush Silicone brush works best for delicate phyllo
- Colander or fine mesh strainer
- Sharp knife
- Cutting board
- Clean, Damp Kitchen Towel To keep phyllo from drying out
Method
- Prepare the spinach by rinsing fresh spinach thoroughly, then wilting it in batches in a large skillet over medium heat for 3-4 minutes per batch. If using frozen spinach, thaw completely. Transfer to a colander, cool slightly, and squeeze out as much liquid as possible.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Cook the chopped yellow onion for 4-5 minutes until softened. Add minced garlic and sliced green onions, cooking another 1-2 minutes until fragrant. Remove from heat and let cool.
- In a large mixing bowl, combine the squeezed spinach, cooked onion mixture, crumbled feta, beaten eggs, chopped dill, parsley, and nutmeg. Season with salt and pepper, mixing until well combined. Set aside.
- Unroll thawed phyllo sheets and cover with a slightly damp towel. Melt the butter. Brush the bottom and sides of a 9×13-inch baking dish generously with melted butter.
- Place one phyllo sheet in the dish, letting excess hang over the edges. Brush with butter. Repeat with 6-8 more sheets, brushing each with butter and rotating the overhang direction. Keep remaining phyllo covered.
- Spread the spinach and feta filling evenly over the layered phyllo base. Fold the overhanging phyllo edges up and over the filling. Layer another 6-8 sheets on top, brushing each with butter. Tuck edges in to seal. Score the top into 8 portions.
- Preheat oven to 375°F (190°C). Brush the top with remaining melted butter. Bake for 40-45 minutes until deeply golden brown and crisp. Tent with foil if browning too quickly.
- Remove from oven and let rest for at least 15 minutes before slicing. Cut along scored lines into 8 pieces and serve warm.
Nutrition
Notes
- Squeeze the spinach as dry as possible to prevent a soggy pie – this is the most important step.
- Keep phyllo covered with a damp towel at all times when not actively using it to prevent cracking.
- Don’t skip the resting time after baking – it firms up the filling for cleaner slices.
- Taste the filling before assembling, as feta saltiness varies between brands. Add salt accordingly.
- Score the top layers before baking for clean, easy cuts after baking.
- For a heartier version, add 1 cup of cooked, crumbled Italian sausage to the filling.
- Substitute puff pastry for phyllo dough for a thicker, more rustic crust.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze wrapped slices for up to 2 months.
- Reheat in a 350°F oven for 10-15 minutes to maintain crispness; avoid microwaving.
- Assemble the pie a day ahead and refrigerate unbaked, then bake fresh when ready to serve.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This spinach and feta pie has a way of turning ordinary ingredients into something people ask for again and again.
It’s simple enough for a weeknight, yet special enough for a holiday table.
I hope it earns a permanent spot in your recipe rotation the way it has in mine.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo, and let me know what variations you tried.
Recommended:
- Greek Lemon Potatoes
- Greek Pasta Salad Recipe
- Spinach Artichoke Dip
- Pumpkin Salad with Feta and Walnuts
- Greek Lemon Chicken and Potato Bake Recipe
