Print

Spinach Feta Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 25 reviews

This Spinach Feta Pie is a delicious Mediterranean-inspired savory pie made with layers of crispy phyllo pastry, a flavorful spinach and green onion filling, creamy feta cheese, and fresh dill. Baked to golden perfection, this pie is perfect for gatherings and can be enjoyed warm or at room temperature.

Ingredients

Filling

  • 2 packages (300g each) frozen spinach, thawed and drained
  • 2 bunches green onions, roughly chopped
  • 200g feta cheese, crumbled
  • 1 bunch fresh dill, roughly chopped
  • 3 eggs, room temperature
  • 1/3 cup extra virgin olive oil for sautéing

Phyllo Pastry

  • 1 package phyllo pastry, thawed
  • 1/3 cup extra virgin olive oil for brushing phyllo sheets
  • Additional olive oil as needed to brush the baking dish

Instructions

  1. Defrost Ingredients: The night before, remove the frozen spinach and phyllo dough from the freezer and place them in the refrigerator to defrost overnight. On the day of cooking, set the spinach, phyllo dough, and eggs out on the counter an hour before beginning to come to room temperature.
  2. Drain and Chop Spinach: Squeeze the thawed spinach using a fine sieve or wring it in a clean dish towel to remove excess liquid. Chop the drained spinach finely and set aside.
  3. Sauté Onions and Spinach: Heat 1/3 cup of olive oil in a medium-sized skillet over medium-high heat. When shimmering, add the chopped green onions and sauté until soft and fragrant. Add the chopped spinach and stir continuously until the skillet becomes dry and the mixture cooked through. Remove from heat.
  4. Combine Filling Ingredients: Stir the crumbled feta cheese into the spinach and onion mixture while still warm until well incorporated. Allow the mixture to cool completely.
  5. Mix Eggs and Dill: In a large measuring cup or bowl, whisk together the eggs and chopped fresh dill until blended.
  6. Preheat Oven: Set the oven to 350°F (175°C) with the rack positioned in the middle.
  7. Prepare Baking Dish and Layer Phyllo: Brush a 9 x 14-inch oven-safe baking dish with a little olive oil. Arrange the first sheet of phyllo in the dish, tucking edges under to form a neat rectangle. Brush the top of the sheet lightly with olive oil. Repeat layering and brushing with half of the phyllo sheets.
  8. Add Filling: Stir the cooled spinach-feta mixture into the egg and dill mixture, then gently pour it evenly over the layered phyllo in the baking dish.
  9. Top Phyllo Layers: Lay the remaining phyllo sheets over the filling, brushing each sheet with olive oil as before and tucking the edges to keep the top layer tidy and uniform. Brush the top of the pie generously with olive oil.
  10. Bake the Pie: Place the baking dish in the preheated oven and bake for approximately 55 minutes or until the top is a rich golden brown and crisp.
  11. Cool and Serve: Remove the pie from the oven and allow it to cool for about 30 minutes before cutting. Cut into 12 or 24 squares and serve warm or at room temperature.

Notes

  • Make sure to remove as much liquid as possible from the spinach to avoid soggy phyllo layers.
  • Using room temperature eggs prevents curdling and ensures smooth mixing with the filling.
  • Brush phyllo sheets gently with oil to achieve a crisp, golden crust without making them greasy.
  • This pie can be served warm, at room temperature, or even cold as a snack or appetizer.
  • Leftovers can be refrigerated and reheated in a low oven to crisp the phyllo again.

Find it online: https://recipethrive.com/spinach-feta-pie-recipe/