Savory Spinach Feta Pie

I still remember the first time I tried making this savory spinach and feta pie. The smell of fresh herbs mingling with the flaky phyllo crust instantly took me to a sunny Mediterranean kitchen, and from that day, it became a treasured go-to for brunch or a light dinner with friends.

One afternoon, unexpected guests arrived just as I was pulling this pie from the oven. The golden top and inviting aroma earned instant compliments, turning a simple recipe into a memorable moment.

Ingredients

• Fresh spinach: I always prefer fresh for the vibrant color and texture, but frozen works well if squeezed dry to keep the filling from getting watery
• Feta cheese: The creamy saltiness is essential here; crumbling it by hand ensures it integrates beautifully throughout
• Phyllo pastry: Handle carefully to avoid tears and brush generously with olive oil for that crisp, golden finish
• Fresh dill: Adds a bright herbal note that lifts the whole dish, but dried is okay if fresh isn't available

Instructions

Get Everything Ready:

Preheat your oven and prepare your pie dish by greasing it lightly; laying out your ingredients creates a calm, focused kitchen vibe

Sauté the Spinach Mixture:

In the skillet, you’ll notice the onion softening and releasing a sweet aroma before the garlic joins in, filling the air with warmth. The spinach wilts quickly, turning a glossy deep green that promises fresh flavor.

Mix It All Together:

Combining the cheeses, eggs, herbs, and cooled spinach creates a rich, creamy filling that feels hearty yet light.

Layer the Phyllo:

As you brush each sheet with oil, the anticipation builds; the gentle crackling as the phyllo touches itself hints the pie will be perfectly crisp.

Fill and Cover:

Spread the filling evenly, then carefully cover with the remaining phyllo sheets, tucking edges just so to keep everything cozy while baking.

Score and Bake:

Scoring the top gently guides where you'll cut later while the pie bakes to a golden perfection with a delightful crunch.

Cool and Serve:

Letting the pie rest for ten minutes helps it set so every slice holds its shape, making serving feel like a special occasion.

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This pie has become more than just a dish; it's a comforting tradition, bringing loved ones together and turning any meal into a little celebration.

Keeping It Fresh

Using fresh herbs and properly drained spinach really makes a difference in taste and texture. I always keep dill in the fridge for this recipe and it brightens the filling beautifully.

Serving Ideas That Clicked

Pairing this pie with a crisp green salad and a squeeze of lemon creates a balanced plate that feels light but satisfying. A glass of dry white wine also complements the salty feta perfectly.

A Time This Recipe Saved the Day

Once, when the power went out unexpectedly, I managed to bake this pie using my gas stove and a covered cast-iron pan—it came out golden and tasty, reminding me that good food finds a way.

• Remember to oil the sheets carefully but don't overdo it to keep things light
• If you're short on time, prepare the filling the day before and refrigerate it
• Leftovers make amazing breakfast or snack portions, just reheat gently

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Thanks for hanging out in the kitchen with me—I hope this recipe brings as much joy to your table as it does to mine!

Recipe Questions

→ Can frozen spinach be used instead of fresh?

Yes, thawed and well-drained frozen spinach works well and maintains the dish's flavor and texture.

→ How do I prevent the phyllo pastry from drying out?

Brush each sheet lightly with olive oil or melted butter before layering to keep it moist and crisp after baking.

→ What herbs complement the filling best?

Fresh dill adds a bright, aromatic note, while nutmeg and black pepper enhance the savory profile.

→ Can the dish be prepared in advance?

Yes, assemble the pie beforehand and refrigerate until ready to bake for fresh, hot servings.

→ Are there good substitutes for ricotta cheese?

Cottage cheese can be used as a lighter alternative without compromising creaminess.