Spinach and Feta Pie
Indulge in the savory Mediterranean flavors of this Spinach and Feta Pie, a perfect combination of flaky phyllo pastry and a rich, creamy filling. Bursting with fresh spinach, tangy feta cheese, and aromatic herbs like dill and parsley, this recipe is a wholesome twist on the classic Greek spanakopita. The layers of golden, buttery phyllo encase a hearty mixture of sautéed garlic, onion, and spinach folded into egg and cheese for a perfectly balanced dish. Ideal as a main course or a shareable appetizer, this pie is easy to prepare in just over an hour, making it a delicious option for weeknight dinners or festive gatherings. Serve it warm or at room temperature, and watch it disappear off the table! Perfect for lovers of Mediterranean recipes, flaky pastry dishes, or vegetarian comfort food, this Spinach and Feta Pie will quickly become a favorite.
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 200 grams feta cheese
- 8 sheets phyllo pastry sheets
- 3 large eggs
- 1 medium yellow onion
- 2 garlic cloves
- 4 tablespoons olive oil
- 4 tablespoons butter, melted
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Rinse the spinach thoroughly, chop it coarsely, and set it aside.
Finely chop the onion and garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until translucent, about 3–4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let it cool slightly.
In a large bowl, crumble the feta cheese. Beat in the eggs, then stir in the chopped dill, parsley, salt, and pepper.
Once the spinach mixture has cooled, squeeze out any excess liquid, and stir it into the feta and egg mixture.
Brush a 9-inch (23-cm) pie dish or baking pan with melted butter.
Layer one sheet of phyllo pastry in the dish, allowing the edges to overhang. Brush the sheet with melted butter, then repeat with 3 more sheets, brushing butter between each layer.
Spread the spinach and feta mixture evenly over the phyllo base.
Top with the remaining 4 phyllo sheets, layering and brushing butter between each sheet, as before. Tuck any overhanging edges into the sides of the pie dish.
Lightly score the top layer with a sharp knife into serving-size squares or diamonds, being careful not to cut through the filling.
Bake in the preheated oven for 40–45 minutes, or until the phyllo is golden and crisp.
Remove from the oven and let the pie cool for about 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 271 mg | 21% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
