Greek Spinach and Feta Pie Recipe

Jump to Recipe Print Recipe

The Comfort of Greek Spinach and Feta Pie Recipe

There’s something truly comforting about a slice of warm, golden Greek spinach and feta pie fresh from the oven. I love how its layers of velvety spinach meld with the tangy saltiness of feta, all wrapped in a lightly crisp phyllo blanket. It’s the kind of dish that feels like a cozy weekend hug—a little rustic, deeply flavorful, and perfect for sharing with friends or family over relaxed conversation.

If you’ve ever wandered through a Greek market or enjoyed a traditional taverna meal, this pie likely brought back memories of sunlit patios and the scent of fresh herbs dancing on the breeze. This Greek Spinach and Feta Pie Recipe brings that essence into your kitchen with simple ingredients and straightforward steps. You’ll notice the magic happens when the phyllo crisps to golden perfection while the filling stays satisfyingly moist and aromatic.

This recipe is not just food—it’s a little celebration of texture, flavor, and history coming together on your plate. I can’t wait to walk you through making your own version that will soon become a favorite comfort dish, whether for a casual lunch or an impressive appetizer.

Ingredient Guide

• Fresh spinach (500 g / 1 lb): The star green—bright, tender, and packed with earthy flavor. If using frozen, just make sure it’s thawed and squeezed dry to avoid sogginess.
• Olive oil (2 tablespoons): Adds a fruity richness to soften the onions and for brushing the phyllo layers.
• Onions or scallions (1 small onion or 4 scallions): Provide a subtle sweetness and aromatic base that warms up the filling.
• Feta cheese (200 g / 7 oz): Crumbled feta brings that classic tang and saltiness—taste before salting as feta varies.
• Eggs (2 large): Bind the filling, making it creamy and firm after baking.
• Fresh dill and parsley (2 tablespoons each): Both herbs infuse brightness and an herbal punch—don’t skip them if you can.
• Salt and pepper: Pepper adds gentle warmth, and salt is optional after tasting the feta.
• Phyllo dough (250 g / 9 oz): The signature crisp, flaky shell that creates contrasting texture. Important to keep it covered to prevent drying.
• Melted butter or olive oil (100 g / 7 tbsp): For brushing layers, ensuring golden color and luscious crunch.

Prep Before You Begin

Before diving in, it’s best to organize your ingredients and workspace for a smooth cooking flow. Have your spinach cleaned and dried, your herbs chopped, and phyllo ready on a damp towel to keep pliable. The oven heating to 180°C (350°F) ahead of time means you’re not waiting later, and your baking dish lightly greased will help with easy pie removal.

How to Make Greek Spinach and Feta Pie Recipe

1. Prepare the spinach: If you’re using fresh spinach, I find blanching it quickly in boiling water for just one minute works wonders. This softens the leaves without turning them soggy. Then drain and squeeze tight to remove excess liquid—this is key to avoid a watery filling. Chop it finely so it melds well with the other ingredients. Frozen spinach works too, but make sure it’s completely thawed and squeezed dry.
2. Sauté the onions: Warm your olive oil over medium heat and gently sauté your finely chopped onions or scallions until they’re soft, translucent, and fragrant—about five minutes. The slight sweetness that develops here balances the tangy feta beautifully. Let this mixture cool a bit before adding to your filling.
3. Mix the filling: In a large bowl, combine the drained spinach, crumbled feta, the cooled sautéed onions, beaten eggs, chopped dill, and parsley. Season lightly with black pepper, and taste before adding salt since the feta can be salty on its own. You’ll notice this filling is both fresh and comforting, with herbs brightening every bite.
4. Prepare the phyllo: Preheat your oven to 180°C (350°F). Lightly grease your baking dish—around 9×13 inches works perfectly. Keep your phyllo sheets covered with a damp towel while you work so they don’t dry out and crack. I always find this step crucial to maintain the dough’s delicate texture.
5. Assemble the pie: Place 6 to 8 sheets of phyllo in the dish, brushing each one with melted butter or olive oil; this creates those signature crunchy layers. Allow some edges to hang over the sides—they’ll be folded in later to seal the filling. You’ll love how this builds a golden, crispy shell around the pie’s soft interior.
🚀

Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Greek Spinach and Feta Pie Recipe turns out reliably amazing.

6. Add the filling: Spread your spinach and feta mixture evenly over the phyllo base, taking care not to overfill. You want enough filling to be generous but not too wet to weigh the phyllo down.
7. Top with phyllo layers: Layer another 6 to 8 phyllo sheets over the filling, brushing each one again with butter or olive oil to ensure that alluring crunch on top. Gently fold the overhanging edges over the top to seal the sides neatly.
8. Score the top: Using a sharp knife, lightly score your pie into squares or diamond shapes. Be careful not to cut through to the bottom layers—this scoring helps with clean slicing after baking and avoids cracking the crust during cooking.
9. Bake until gold and crisp: Place your pie in the preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when the top turns a deep golden brown and the phyllo crisps beautifully. The aroma filling your kitchen will be a delicious preview of what’s to come.
10. Cool and serve: Once out of the oven, give your pie 10 to 15 minutes to cool slightly—that perfect moment when the flavors settle and it’s warm but safe to eat. Serve it on its own or with a squeeze of fresh lemon and a side of tzatziki for an extra layer of freshness.

Creative Variations for Greek Spinach and Feta Pie Recipe

• Add a handful of toasted pine nuts or walnuts into the filling for a surprising crunchy bite.
• Swap fresh dill for mint or oregano depending on your preference or seasonal availability.
• Mix in some finely chopped spring onions or leeks in place of regular onions for a gentler aroma.
• Include cooked rice or quinoa in the filling to stretch the pie and add a little chewiness and heft.
• Make mini hand pies by cutting phyllo into smaller squares and folding the filling inside for snack-sized treats.
• Brush the top with an egg wash before baking for an extra glossy finish.

Storage, Freezing & Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The phyllo might soften a bit but the filling stays delicious.
• Freeze: Wrap the unbaked assembled pie tightly in plastic wrap and foil or freeze individual baked slices in freezer bags. Frozen spinach and feta pie lasts up to 2 months.
• Reheat: Warm slices in a 175°C (350°F) oven for 10–15 minutes to crisp back up beautifully.
• Tip: Avoid microwaving if possible, as it will make the phyllo soggy.

Greek Spinach and Feta Pie Recipe FAQs

• Can I use frozen spinach instead of fresh? Absolutely! Just be sure to thaw it completely and squeeze out all excess moisture to keep the filling from becoming watery.
• What if I don’t have fresh herbs? Dried herbs can work in a pinch—use about one-third of the fresh amount—but fresh herbs really bring the brightness this pie is known for.
• Is phyllo dough hard to work with? It can be delicate, but keeping it covered while you work and brushing it generously with butter or oil makes assembling much easier.
• Can I make this pie ahead of time? Definitely. You can assemble the whole pie and refrigerate it for several hours or overnight before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
• What should I serve with Greek spinach and feta pie? It’s lovely on its own or paired with simple Greek sides like tzatziki, olives, fresh tomatoes, and crusty bread.

Print