Easy & Crispy Spinach Feta Pie (Spanakopita Inspired!)
Oh, friends! Do you ever crave something that feels both incredibly comforting and just a little bit fancy? Something that transports you maybe to a sun-drenched Greek island, or perhaps just to a cozy corner of your own kitchen? This Crispy Spinach Feta Pie is exactly that kind of magic. It’s inspired by classic spanakopita, but I've streamlined it a bit to make it totally approachable for a weeknight dinner, a brunch centerpiece, or even a show-stopping potluck dish. Forget complicated folds and endless layers – we're going for delicious, flaky, cheesy goodness with minimal fuss. Trust me, this is a recipe you'll want to keep in your back pocket!
Equipment
- Skillet
- Pie Dish or Oven-Safe Skillet
- Medium bowl
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 10 oz fresh spinach chopped (280 g); or thawed frozen spinach, squeezed dry
- 1/2 tsp dried dill (or 1 tablespoon fresh dill, chopped)
- salt and pepper to taste
- 1 cup crumbled feta cheese
- 2 eggs lightly beaten
- 6–8 sheets phyllo dough thawed
- 3 tbsp melted butter or olive oil
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease an 8-inch pie dish or oven-safe skillet.
- Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Add chopped fresh spinach (or squeezed-dry frozen spinach) and cook until wilted (or warmed through). Stir in dill, salt, and pepper. Remove from heat and let cool slightly.
- Step 3: In a medium bowl, combine the cooled spinach mixture with crumbled feta cheese and lightly beaten eggs. Mix until evenly combined.
- Step 4: Take one sheet of phyllo dough and lay it in the greased dish, letting edges hang over. Lightly brush with melted butter or oil. Repeat with 5-6 more sheets, layering and rotating the dish so overhang is distributed. Keep unworked phyllo covered with a damp towel.
- Step 5: Spoon the spinach and feta filling evenly into the center of the layered phyllo dough.
- Step 6: Gather the overhanging phyllo edges and gently fold them inwards over the filling, brushing each folded section with more melted butter or oil. Optionally, crinkle up extra phyllo sheets, place on top, and brush with butter.
- Step 7: Bake in the preheated oven for 30-35 minutes, until the top is golden brown and crispy.
- Step 8: Remove from oven and let rest for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
Substitute spinach with chopped kale, Swiss chard, or a mix. Replace feta with goat cheese, ricotta, or Parmesan. Use fresh mint, parsley, or oregano instead of dill. Add a pinch of nutmeg, chopped sun-dried tomatoes, or roasted red peppers for extra flavor. For a heartier pie, add cooked, crumbled sausage or chopped cooked chicken to the filling.
Tips for Success: Thaw phyllo dough in the refrigerator overnight. Keep phyllo covered with a slightly damp towel while working to prevent drying. Don't worry if sheets tear; layers will cover imperfections. Squeeze frozen spinach completely dry to avoid a soggy pie. Brush phyllo layers lightly but generously. The spinach and feta filling can be made a day ahead and stored in the fridge.
Storage: Let the pie cool completely. Wrap tightly in plastic wrap or foil, or store slices in an airtight container in the refrigerator for 3-4 days. Reheat slices in a toaster oven or regular oven at 325°F (160°C) for best crispiness.
FAQs: Yes, you can use frozen spinach, just squeeze out excess water. An 8 or 9-inch oven-safe skillet or a square baking dish of similar size can be used instead of a pie dish. The filling can be made ahead, but assembling and baking just before serving is best for crispiness. Traditional phyllo dough is not gluten-free.