Crispy Spinach & Feta Phyllo Pie!

Crispy Spinach & Feta Phyllo Pie

There’s something so comforting about a golden, flaky pie filled with creamy cheese and savory spinach. I made this spinach and feta phyllo pie over the weekend after a friend recommended making it with plenty of fresh herbs, and it disappeared from the table surprisingly fast.

The layers of phyllo become beautifully crisp and buttery while the inside stays creamy, cheesy, and packed with spinach. It feels fancy enough for guests, but it’s actually quite simple to put together.

Why You’ll Love This Recipe
Crispy, golden phyllo on every bite
Creamy spinach and feta filling
Easy ingredients and simple preparation
Delicious for breakfast, brunch, lunch, or dinner
Great served warm or at room temperature
Ingredients
For the Filling
1 lb fresh spinach, chopped
8 oz feta cheese, crumbled
1 cup ricotta cheese
2 large eggs
½ small yellow onion, finely chopped
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
½ tsp dried oregano
¼ tsp black pepper
¼ tsp salt, or to taste
2 tbsp olive oil
For the Phyllo Layers
10–12 sheets phyllo dough, thawed
½ cup melted butter
2 tbsp olive oil
For the Top
1 egg, beaten
1 tbsp water
Fresh parsley for garnish
Instructions
1. Prepare the Spinach

If using fresh spinach, sauté it in a large skillet with a little olive oil until wilted. Let it cool slightly, then squeeze out as much excess moisture as possible.

This step is important because watery spinach can make the phyllo soggy.

2. Cook the Aromatics

Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.

Add the garlic and cook for another 30 seconds.

3. Make the Filling

In a large bowl, combine the spinach, onion, garlic, feta, ricotta, eggs, parsley, dill, oregano, and black pepper.

Mix gently until everything is well combined. Taste before adding salt because feta can already be quite salty.

4. Prepare the Phyllo

Preheat the oven to 375°F (190°C).

Keep the phyllo sheets covered with a clean, slightly damp kitchen towel while working so they don’t dry out.

Brush a baking dish with melted butter and olive oil. Lay one sheet of phyllo into the dish and lightly brush it with the butter mixture.

Repeat with several more sheets, rotating them slightly as you layer them.

5. Add the Filling

Spread the spinach and feta mixture evenly over the phyllo.

Fold any excess phyllo over the filling.

Add several more sheets of phyllo on top, brushing each layer lightly with the butter mixture.

For a beautiful crispy finish, gently crinkle the final sheets instead of laying them completely flat.

6. Brush and Bake

Whisk the beaten egg with 1 tablespoon of water and lightly brush the top of the pie.

Bake for 35–45 minutes, or until the phyllo is deeply golden, crisp, and flaky and the filling is set.

If the top browns too quickly, loosely cover it with foil during the final part of baking.

7. Rest and Serve

Let the pie rest for 10–15 minutes before slicing.

Garnish with fresh parsley and serve warm or at room temperature.

My Tips

The biggest secret to great phyllo pie is keeping the dough covered while assembling. Phyllo dries out quickly, so only uncover the sheets you are using.

Don’t skip squeezing the spinach. Removing excess water makes a huge difference in the texture.

Brush the phyllo lightly rather than soaking it with butter. Too much butter can make the layers heavy instead of delicate and crisp.

For the prettiest top, gently scrunch the final phyllo sheets before baking.

Easy Variations

Spinach & Cheese Pie: Add shredded mozzarella for extra meltiness.

Greek-Style: Add more fresh dill, parsley, and a little lemon zest to the filling.

Mushroom Version: Sauté finely chopped mushrooms with the onion and add them to the filling.

Lower-Carb Option: Serve the spinach-feta filling as a crustless baked casserole instead of using phyllo.

Extra Creamy: Replace some of the ricotta with cream cheese.

What to Serve With It

This pie is wonderful with a simple Greek salad, cucumber-tomato salad, roasted vegetables, or a spoonful of plain Greek yogurt.

For brunch, I love serving small slices alongside fresh fruit and scrambled eggs.

Make-Ahead & Storage

You can prepare the filling up to 1 day ahead and keep it refrigerated in an airtight container.

The assembled unbaked pie can also be covered and refrigerated for several hours before baking. Let it sit at room temperature for about 15–20 minutes while the oven preheats, then bake until completely golden and cooked through.

Store leftover baked pie in the refrigerator for up to 3–4 days.

Reheat slices in a 350°F (175°C) oven or air fryer until warmed through and crisp. The microwave works in a pinch, but the phyllo won’t stay as crispy.

Recipe Details

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: About 1 hour 5 minutes
Servings: 8

Approximate Nutrition Per Serving

Calories: 360
Protein: 13g
Carbohydrates: 24g
Fat: 24g
Fiber: 3g
Sugar: 3g

Nutrition is an estimate and will vary depending on the exact cheeses, phyllo, and amount of butter used.

Frequently Asked Questions

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the filling.

Can I make this without ricotta?
Absolutely. You can use cottage cheese or additional feta, although ricotta gives the filling a particularly creamy texture.

Why is my phyllo not crispy?
The most common reasons are excess moisture in the filling, too much filling, or not baking the pie long enough. Make sure the spinach is thoroughly drained.

Can I freeze this pie?
Yes. Once completely cooled, wrap it well and freeze it. Reheat from frozen in the oven until hot and crisp for the best texture.