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Authentic Greek spinach and feta pie in a baking dish.

Spinach and Feta Pie

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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb 500g Fresh Spinach, chopped
  • 8 oz 225g High-quality Greek Feta cheese, crumbled
  • 1 bunch Green Onions thinly sliced
  • 1/4 cup Fresh Dill chopped
  • 1/4 cup Fresh Parsley chopped
  • 3 Large Eggs lightly beaten
  • 1/2 tsp Nutmeg optional
  • 1 package Phyllo Dough thawed
  • 1/2 cup Extra Virgin Olive Oil for brushing

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Sauté green onions in 1 tbsp olive oil. Add spinach in batches until wilted. Drain thoroughly in a colander.
  3. Combine in a bowl: spinach, feta, herbs, eggs, and nutmeg. Mix well.
  4. Brush a 9x13 inch baking pan with olive oil.
  5. Layer 6 sheets of phyllo, brushing each with oil. Let edges hang over the side.
  6. Spread the spinach mixture evenly over the phyllo.
  7. Top with remaining phyllo sheets, brushing each. Fold in the overhanging edges.
  8. Score the top layers into squares.
  9. Bake for 40-45 minutes until golden brown. Let cool for 10 minutes before serving.

Notes

  • The Dryness Rule: Moisture is the enemy of crunch. If using fresh spinach, sauté and then squeeze it in a clean kitchen towel until no more water comes out. If using frozen, thaw completely and do the same.
  • Phyllo Management: Keep your stack of phyllo sheets under a damp (not soaking) tea towel while you work. It dries out and shatters in minutes if left exposed to air.
  • Feta Quality: Use a block of feta in brine rather than pre-crumbled. Crumbled feta is coated in potato starch to prevent sticking, which can result in a grainy texture when baked.
  • Scoring is Key: Always use a sharp serrated knife to score the top layers of phyllo into squares or diamonds before baking. This prevents the delicate pastry from shattering when you try to serve it later.
  • Room Temp Resting: Let the pie rest for at least 15 minutes after taking it out of the oven. This allows the filling to set so the slices hold their shape.