Go Back

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 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Appetizer, Brunch, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened.
  3. Stir in the chopped spinach and cook until wilted.
  4. Remove the skillet from heat and mix in the crumbled feta cheese. Season with salt and pepper.
  5. Lay out a sheet of phyllo pastry and brush with olive oil. Place another sheet on top and brush again.
  6. 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.
  7. 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.