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Greek Spinach Pie

A healthy and delicious traditional Greek dish made with spinach, feta cheese, and flaky phyllo dough, perfect for meal prep and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Main Course, Snack
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 large large onions, chopped
  • 20 ounce frozen chopped spinach, thawed, drained, and squeezed dry Approximately two 10-ounce packages
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 8 ounce feta cheese, crumbled Approximately two 4-ounce packages
  • 4 large eggs, lightly beaten
  • Salt and ground black pepper to taste
Phyllo Dough Ingredients
  • 1.5 packages phyllo dough Approximately 1 1/2 (16 ounce) packages
  • 1.5 cups butter, melted
  • 0.5 cups vegetable oil

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Heat vegetable oil in a large saucepan over medium heat.
  3. Add onions; cook and stir until softened.
  4. Stir in spinach, dill, and flour; cook until moisture is absorbed, about 10 minutes.
  5. Off heat, stir in feta cheese, eggs, salt, and black pepper; set filling aside.
Folding Phyllo
  1. Separate 1 phyllo sheet; brush it with a light coating of melted butter, then place another sheet over it and press together.
  2. Cut into strips about 3-inches wide.
  3. Take one strip, place a tablespoon of filling at one end, and fold it over to create a triangle shape.
  4. Continue folding and filling until you reach the end of the strip.
Baking
  1. Place triangles on a baking sheet, brush with remaining melted butter, and bake for 45 to 60 minutes until golden brown.
  2. For freezing, complete the steps up to filling and folding the triangles, then freeze on a baking sheet. Once firm, transfer to a bag and bake when needed.

Notes

Pair with a fresh garden salad or a dollop of Greek yogurt for added creaminess. Leftovers can be stored in an airtight container in the refrigerator for up to five days. Reheat directly from the freezer, adding a few extra minutes to the baking time.