Spinach Feta Pie Recipe

Spinach Feta Pie layers buttered phyllo with spinach-feta-dill filling for shatter-crisp shell, tangy juicy core-Greek spanakopita vibes baked golden. Crowd-pleasing pie or triangles ready 50 mins, feta pop steals tables.

Spinach Feta Pie Recipe

Flaky phyllo pie with spinach feta dill. Greek spanakopita serves 8 in 50 mins-crisp tangy perfection.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Dish

Cuisine: Greek

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 16 oz frozen spinach thawed squeezed dry
• 1 lb Dodoni feta cheese crumbled
• 3 green onions chopped
• ¼ cup fresh dill chopped
• 2 eggs
• ¼ tsp nutmeg
• ½ tsp salt

Crust

• 12 sheets Athens phyllo dough
• ½ cup unsalted butter melted

Equipment

• Pastry brush
• Pyrex 9×13 baking dish
• Clean kitchen towel

Method

 

1. Thaw spinach. Squeeze dry hands over sink total. Crumble feta bowl. Chop onions dill knife. Whisk eggs. Mix all filling ingredients fork even.​
2. Defrost phyllo fridge overnight. Melt butter microwave 30 seconds. Lay sheets towel cover damp towel. Preheat oven 375°F.​
3. Brush Pyrex butter pastry brush. Lay 6 phyllo sheets bottom, brush each butter. Spread filling spatula even. Top 6 phyllo sheets buttered. Tuck edges. Score top diamonds knife. Egg wash shine.​
4. Bake 35 minutes till phyllo gold flaky puffed. Cool 10 minutes sets. Slice serve warm.

Notes

• Squeeze spinach fierce no soggy pie.
• Phyllo fast work-dries cracks.
• Butter each layer seals crisp. Feta sheep milk tang king.