Mediterranean Spinach Phyllo Pie

Steps

1. 1

   Cook the spinach

   • Rinse fresh spinach and place in a large pot.
   • Cook over medium-high heat, stirring frequently, for 3–4 minutes until completely wilted.
   • Transfer spinach to a colander and let cool for 2–3 minutes.
   • Squeeze handfuls of spinach firmly to remove excess moisture—this is crucial for a crispy crust.
   • Place squeezed spinach on paper towels while you prepare other ingredients.

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   Ready when: Spinach is completely wilted and cooled

   Tip: Squeeze very thoroughly—excess moisture prevents phyllo from crisping

2. 2

   Sauté aromatics

   • Finely dice the onion and mince the garlic.
   • Heat 2 tablespoons of olive oil in the pot (rinsed) over medium heat.
   • Add diced onion and sauté for 3–4 minutes, stirring occasionally, until translucent and soft.
   • Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
   • Remove from heat and let cool for 1–2 minutes.

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   Ready when: Onion is translucent; garlic is fragrant

   Tip: Do not let garlic brown or it will taste bitter

3. 3

   Mix the filling

   • In a large bowl, combine the cooled spinach and sautéed onion-garlic mixture.
   • Crumble feta cheese into the bowl.
   • Add finely chopped fresh dill (if using), ground nutmeg, and lemon juice (if using).
   • Season with salt and pepper—be conservative with salt since feta is already salty.
   • Gently fold all ingredients together with a spatula until evenly mixed, being careful not to mash the feta into a paste.
   • Taste and adjust seasoning as needed.

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   Ready when: Filling is evenly combined with visible feta pieces

   Tip: Do not overmix or the feta will break down and the filling will become dense

4. 4

   Preheat and prep panOven 375°F / 190°C

   • Preheat oven to 375°F (190°C).
   • Brush a 9×13-inch (23×33 cm) baking sheet lightly but evenly with about 1 tablespoon olive oil, coating the entire bottom and sides to prevent sticking.
5. 5

   Layer bottom phyllo sheets

   • Remove phyllo sheets from the package and lay them flat on a clean surface, keeping the stack covered with a lightly damp kitchen towel to prevent drying.
   • Carefully place one phyllo sheet on the prepared baking sheet.
   • Brush it lightly but evenly with olive oil (about 1 teaspoon per sheet).
   • Lay another phyllo sheet directly on top and brush with oil.
   • Repeat until you have 6–7 sheets layered on the bottom, using about 3 tablespoons olive oil total for all layers.
   • The sheets are very delicate—small tears are fine and won't affect the pie.

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   Ready when: You have 6–7 phyllo layers, each brushed with oil

   Tip: Phyllo dries out quickly—keep unused sheets covered with a damp towel at all times

6. 6

   Spread the filling

   • Spread the spinach-feta filling evenly over the phyllo layers, leaving about ½ inch (1 cm) border on all sides.
   • Use the back of a spatula or spoon to distribute the filling gently and evenly.
   • Do not pack it down tightly, as it will become dense.

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   Ready when: Filling is evenly distributed across the phyllo

7. 7

   Layer top phyllo sheets

   • Carefully place one phyllo sheet on top of the filling.
   • Brush it lightly with olive oil (about 1 teaspoon).
   • Continue layering and brushing until you have used 6–7 remaining phyllo sheets.
   • The final top sheet should be generously brushed with olive oil for even browning.
   • Use any remaining oil to brush the entire top surface until it glistens.

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   Ready when: Final layer is well-oiled and glistens

8. 8

   Score and bakeOven 375°F / 190°C

   • Using a sharp kitchen knife, carefully cut the assembled pie into 8 roughly equal pieces.
   • One method: cut the pie in half lengthwise, then cut crosswise at 2-inch intervals to create 8 pieces.
   • This helps the phyllo cook evenly and makes serving easier.
   • Place the baking sheet in the preheated 375°F (190°C) oven and bake for 35–40 minutes, until the phyllo is deeply golden brown on top and the edges are crispy and slightly curled.
   • You should hear gentle sizzling from the sides as the filling heats.

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   Ready when: Phyllo is deeply golden brown and crispy; edges are curled

   Tip: Cutting before baking helps phyllo stay crispy by releasing steam evenly

9. 9

   Cool and serve

   • Remove the pie from the oven and place on a wire rack or trivet.
   • Let it rest for 5 minutes—this allows the filling to set slightly, making it easier to serve without pieces falling apart.
   • Cut through the pre-scored lines if needed.
   • Serve warm or at room temperature.
   • You can drizzle with additional lemon juice or a dollop of Greek yogurt if desired.