Spinach and Feta Pie
This spinach and feta pie 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.
Equipment
- Large skillet
- Mixing bowls
- 9x13-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
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
Instructions
- 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 9x13-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.
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.
Nutrition
Serving: 1SliceCalories: 310kcalCarbohydrates: 22gProtein: 11gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 480mgPotassium: 520mgFiber: 3gSugar: 2gVitamin A: 85IUVitamin C: 25mgCalcium: 20mgIron: 15mg
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