Recipe

Easy Spinach Pie

Flaky phyllo on top, a garlicky spinach and feta filling inside, and crisp edges that make you “accidentally” cut a second slice.

By Matt Campbell

•

4.8

A golden, flaky spinach pie slice on a white plate with visible layers of phyllo and a creamy spinach and feta filling, set on a warm-toned kitchen table

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Spinach pie is one of those dishes that feels like it took all day, even when it absolutely did not. You get shatter-y phyllo on top, a savory, cozy center, and that salty little feta punch that keeps you going back for “one more bite” until the pan is suddenly half gone.

This version keeps ingredients approachable and the steps low-drama. The only “fancy” thing is phyllo, and I promise it is more forgiving than its reputation. If a sheet tears, you patch it. If your layers look a little chaotic, congrats. That is the home-cook advantage.

Thin phyllo dough sheets unrolled on parchment paper on a kitchen counter with a small bowl of melted butter nearby

Why It Works

Crisp, crackly top: Buttered phyllo bakes into those golden, flaky layers everyone fights over.
No soggy filling: We squeeze the spinach well and cool the aromatics so the pie stays set, not watery.
Big flavor with simple stuff: Garlic, dill, feta, and a little lemon make the whole pan taste bright and savory.
Make-ahead friendly: Prep the filling ahead, bake when you want dinner to look impressive.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers completely, then cover and refrigerate for up to 4 days. For best texture (hello, phyllo), it is at its peak in the first 2 to 3 days.

Reheat (best for crisp phyllo): Warm slices on a sheet pan at 350°F for 10 to 15 minutes. The microwave works in a pinch, but the phyllo will soften.

Freeze: Wrap cooled slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot. (Totally safe, slightly less shatter-y than day one.)

Two reheated slices of spinach pie on a parchment-lined baking sheet near an oven door, ready to crisp back up

Common Questions

Can I use fresh spinach instead of frozen?

Yes. You will need a lot because it cooks down. Use about 1 1/2 to 2 pounds fresh spinach, and aim for roughly 4 to 5 cups cooked, well-squeezed spinach. Wilt it in batches, cool slightly, then squeeze it very dry before mixing.

How do I keep spinach pie from getting watery?

Squeeze the spinach like you mean it. I press it in a clean towel until no more liquid drips. Also let the cooked onion mixture cool a bit so it does not steam the filling.

My phyllo tore. Am I doomed?

Not even close. Overlap torn sheets like patchwork. Once baked, nobody will know. They will just know it is crispy.

Can I make it ahead?

Yes, with one tiny expectation check. You can assemble the whole pie, cover tightly, and refrigerate up to 24 hours, but the phyllo may bake up a little less crisp. For maximum crackle, prep the filling up to a day ahead, then layer the phyllo closer to bake time.

What can I use instead of feta?

Crumbled goat cheese is tangier and creamier. Ricotta is milder, so keep some feta in the mix or add extra salt and a little more lemon zest.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar casserole dish)
Large skillet
Large mixing bowl
Clean kitchen towel (for squeezing spinach)
Pastry brush (or a spoon if you are winging it)
Chef’s knife and cutting board

The first time I made spinach pie, I treated phyllo like it was a high-stakes exam. Perfect sheets, perfect layers, no tears, no breathing. Then I watched a friend casually patch ripped pieces like it was no big deal, brush on butter with total confidence, and pull a pan from the oven that crackled when we cut it. That was the moment I realized most “impressive” dishes are just a series of small, totally fixable steps. This pie still turns out gorgeous even when your kitchen energy is a little chaotic, which is exactly the kind of cooking I trust.

Easy Spinach Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 8

Ingredients

2 (10-ounce) packages frozen chopped spinach, thawed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 tablespoons olive oil, divided
4 large eggs
8 ounces feta cheese, crumbled (about 1 1/2 to 2 cups)
1/2 cup grated Parmesan (optional but highly recommended)
1/3 cup chopped fresh dill (or 1 tablespoon dried)
2 tablespoons chopped fresh parsley (optional)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Pinch of nutmeg
1/2 cup unsalted butter, melted (or use olive oil for brushing)
1 (16-ounce) package phyllo dough, thawed in the fridge overnight

Instructions

Heat the oven and prep the pan. Arrange a rack in the middle of the oven and preheat to 375°F. Brush a 9x13-inch baking dish with a little melted butter (or olive oil). Note: Glass dishes often brown a bit less, metal pans brown a bit faster, so start checking at the earlier end of the bake time if you are using metal.
Squeeze the spinach dry. Make sure the spinach is fully thawed. Put it in a clean towel and wring out as much liquid as possible. You can do this all at once or in a few handfuls, whatever is easier. Keep going until it feels almost fluffy-dry. This is the difference between a pie that slices clean and a pie that slumps.
Cook the aromatics. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the onion and cook until soft, about 6 to 8 minutes. Add the garlic and cook 30 seconds, just until fragrant. Take the pan off the heat and let it cool for a few minutes.
Mix the filling. In a large bowl, combine the squeezed spinach, cooled onion mixture, feta, Parmesan (if using), dill, parsley (if using), lemon juice, lemon zest, salt, pepper, and nutmeg. Taste this mixture for salt and adjust if needed (feta can vary a lot). Then whisk the eggs in a small bowl and stir them in until everything is evenly combined.
Layer the phyllo. Unroll phyllo and keep it covered with a slightly damp towel so it does not dry out. If you have time, let it sit at room temperature for 30 to 60 minutes after thawing so it is less likely to crack. Lay 1 sheet in the baking dish, letting the edges overhang. Brush lightly with melted butter. Repeat with 10 to 12 sheets, rotating sheets so the corners crisscross and the bottom is well covered. (A 16-ounce box usually has around 35 to 40 sheets, so you will not run out.)
Add filling and fold. Spread the spinach filling evenly over the phyllo base. Fold the overhanging phyllo up and over the filling (a rustic border is perfect).
Top with more phyllo. Add 8 to 10 more phyllo sheets on top, brushing each sheet with butter. Tuck the edges down around the sides. Use a sharp knife to score the top into 8 squares or diamonds, cutting through the top layers only (do not cut all the way through to the filling). This helps the top stay crisp and makes slicing easier later.
Bake. Bake for 40 to 50 minutes, until deeply golden on top and the center looks set. A knife inserted near the center should come out mostly clean (a little moisture is fine, but it should not look liquidy). If it is browning too fast, loosely tent with foil for the last 10 minutes.
Rest and serve. Let the pie rest for 10 to 15 minutes before slicing. Serve warm or at room temperature with a lemon wedge or a simple salad.