Crispy Feta & Spinach Phyllo Pie
Buttery phyllo layers stuffed with salty feta, wilted spinach, and a whisper of dill—ready in 25 minutes. Serve with strong black tea for the full Greek experience.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 12g
Ingredients
- 6 sheets phyllo dough
- 200 g feta cheese, crumbled
- 150 g fresh spinach, roughly chopped
- 4 tbsp butter, melted
- 1 tbsp fresh dill, chopped
- ¼ tsp black pepper
Instructions
- 1
Heat oven to 400°F. Wilt spinach in a dry skillet over medium-high heat for 2 minutes, stirring constantly until no moisture remains.
- 2
Transfer spinach to a bowl and mix with crumbled feta, dill, and black pepper until evenly combined.
- 3
Brush a sheet pan with melted butter. Layer 3 phyllo sheets on top, brushing each with butter as you stack.
- 4
Spread spinach-feta mixture evenly over the phyllo, leaving a 1-inch border on all sides.
- 5
Top with remaining 3 phyllo sheets, brushing each with butter. Brush the final layer generously with remaining butter.
- 6
Bake until golden brown and crispy, 12–15 minutes. Cool 3 minutes, cut into 4 pieces, and serve immediately.
Tools you’ll need
- 12-inch skillet
- sheet pan
- small bowl
- pastry brush
- kitchen knife
- oven
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