Spinach Pie

Warm, flaky layers of phyllo wrap a savory mix of sautéed spinach, onion, garlic, and tangy feta. Perfect for dinners, brunch, or parties.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer, Brunch, Snack

Cuisine Mediterranean

Servings 8 pieces

Calories 180 kcal

Ingredients

Pastry

1 package phyllo pastry

Veggies

2 cups fresh spinach, chopped
1 cup onion, finely chopped
2 cloves garlic, minced

Cheese

1 cup feta cheese, crumbled

Oil & Egg

2 tablespoons olive oil
1 egg beaten (for glazing)

Seasoning

Salt and pepper to taste

Instructions

Preparation

Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened.
Stir in the chopped spinach and cook until wilted.
Remove the skillet from heat and mix in the crumbled feta cheese. Season with salt and pepper.
Lay out a sheet of phyllo pastry and brush with olive oil. Place another sheet on top and brush again.
Cut the layered pastry into strips. Place a spoonful of the spinach mixture at one end and fold into a triangle shape, continuing to fold to the end.
Arrange the triangles on a lined baking sheet and brush with the beaten egg. Bake for about 20–25 minutes or until golden brown and crispy, then enjoy warm!

Notes

Work quickly with phyllo and keep unused sheets covered with a damp towel to prevent drying. Squeeze excess moisture from cooked spinach to avoid soggy pastry. Brush phyllo lightly with oil for maximum flakiness; too much oil makes it heavy. Bake until deep golden brown for the best crisp texture. Assemble triangles, freeze on a sheet, then bake directly from frozen for convenience.

Keyword Feta Cheese, Phyllo Pastry, Savory Pie, Spinach Pie