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Spinach Feta Pie

This Spinach Feta Pie recipe is one of those dishes that instantly brings back cozy memories with its golden, crispy phyllo and comforting, salty filling. It looks fancy but is genuinely easy, perfect for brunch, a light dinner, or a potluck.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Brunch, Dinner, Side Dish
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 10 oz fresh spinach chopped (or use thawed frozen spinach, squeezed dry)
  • 1/2 tsp dried dill (or 1 tablespoon fresh dill, chopped)
  • Salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 2 eggs lightly beaten
  • 6-8 sheets phyllo dough thawed
  • 3 tbsp melted butter or olive oil for brushing

Equipment

  • Skillet
  • 8-inch Pie Dish or Oven-Safe Skillet
  • Large bowl

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch pie dish or oven-safe skillet.
  2. Step 2: Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Add chopped fresh spinach (or well-squeezed frozen) to the skillet. Cook down until wilted (or warmed through if frozen).
  4. Step 4: Stir in the dill, salt, and pepper. Taste and adjust seasoning. Slide the filling mixture into a bowl and let it cool down slightly.
  5. Step 5: Once the spinach mixture has cooled slightly, crumble in the feta cheese and pour in the lightly beaten eggs. Mix until evenly combined.
  6. Step 6: Carefully lay one sheet of phyllo dough into your prepared dish, letting the edges hang over. Lightly brush with melted butter or oil. Repeat with 5-7 more sheets, brushing each one and rotating the dish slightly. Keep extra sheets covered with a slightly damp towel.
  7. Step 7: Spoon the spinach and feta mixture into the center of the phyllo layers in the dish. Spread it out evenly.
  8. Step 8: Gently fold the overhanging phyllo edges back over the filling towards the center. Brush each folded edge with more melted butter or oil. Optionally, scrunch up a final sheet or two, brush, and place on top.
  9. Step 9: Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and crispy.
  10. Step 10: Let the pie rest for 5-10 minutes after baking to allow the filling to set. Slice and serve warm or at room temperature.

Notes

Tips for Success: Keep phyllo moist by covering with a damp towel. Don't skimp on brushing with butter/oil for crispiness. Squeeze frozen spinach very dry. Let the filling cool before adding eggs. Be gentle with phyllo, tears can be patched. Resting the pie after baking helps the filling set for cleaner slicing.
Substitutions & Additions: Swap spinach for cooked kale or Swiss chard. Mix in ricotta, goat cheese, or Parmesan. Add a pinch of nutmeg, fresh mint/parsley, lemon juice, sun-dried tomatoes, Kalamata olives, sautéed mushrooms, or leeks.
Storage: Cover cooled pie tightly and store in the refrigerator for up to 3-4 days. Reheat in the oven (350°F / 175°C) for 10-15 minutes to re-crisp the phyllo.