Crispy Feta & Spinach Pie (Tiropita)
Flaky phyllo wrapped around a warm, creamy feta and spinach filling. Ready in 25 minutes—crisp, salty, and deeply satisfying.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
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Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 1.5 cups feta cheese, crumbled
- 1 large egg
- 8 sheets phyllo dough sheets (thawed)
- ⅓ cup butter, melted
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
Instructions
- 1
Preheat oven to 400°F. Mix spinach, feta, egg, and dill in a bowl until combined.
- 2
Layer 4 phyllo sheets in a 8×8-inch baking dish, brushing each lightly with melted butter.
- 3
Spread the spinach-feta filling over the phyllo layer in an even layer.
- 4
Top with remaining 4 phyllo sheets, brushing each with butter. Score the top into 4 squares with a sharp knife.
- 5
Bake until phyllo is golden and crispy, 12–15 minutes. Cool 2 minutes before cutting.
Tools you’ll need
- 8×8-inch baking dish
- medium mixing bowl
- pastry brush
- sharp knife
- oven
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