Spinach pie is one of those dishes that feels like a culinary hug—warm, flaky, and impossibly comforting. Layers of buttery phyllo pastry encase a creamy filling of fresh spinach, three types of cheese, and a hint of herbs. It’s the kind of recipe that’s equally at home on a holiday table or as a cozy weeknight dinner.

This spinach pie strikes the perfect balance between rich and fresh. The filling combines ricotta, feta, and Parmesan cheeses for a tangy, creamy texture, while fresh dill and parsley add a pop of herbaceous brightness. The spinach, sautéed until tender, is the star of the dish, making this pie a celebration of greens done right.

While phyllo dough may seem intimidating, it’s surprisingly simple to work with once you get the hang of it. The trick? Keep the sheets covered with a damp towel while assembling to prevent drying out, and don’t worry about small tears—they’ll disappear as it bakes to golden perfection.

This spinach pie isn’t just about flavor; it’s versatile, too. Serve it as a show-stopping appetizer, a main dish alongside a crisp salad, or even as part of a brunch spread. It’s also easy to customize—swap feta for goat cheese, add a pinch of red pepper flakes for heat, or toss in some sautéed mushrooms for an earthy twist.

Whether you’re a seasoned cook or a newbie in the kitchen, this spinach pie is a recipe worth adding to your repertoire. It’s forgiving enough for beginners—thanks to store-bought phyllo—but still feels gourmet enough to impress dinner guests. Plus, it reheats beautifully, so leftovers (if there are any) make for a fantastic next-day lunch. Once you’ve made it, you’ll see why this dish is a timeless classic that’s loved around the world. Take a bite, and let the flaky, cheesy goodness win you over!

Easy Spinach Pie

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Buttery phyllo dough, creamy spinach and rich cheese come together in this spinach pie appetizer that’s sure to delight. Scoring the squares into the top layer of the dough before baking ensures even portions so everyone will get to enjoy.

• Author: Addie Gundry
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 1x
• Category: Appetizers

Ingredients

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• 4 tablespoons unsalted butter, melted, plus extra for buttering the dish
• 2 tablespoons olive oil
• 3 pounds fresh spinach,washed, dried, and coarsely chopped
• 10 small scallions, finely chopped
• 2 cups ricotta cheese
• 8 ounces feta cheese, crumbled
• 1 cup grated Parmesan cheese
• 2 large eggs
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 sheets phyllo pastry, defrosted and trimmed to fit

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Instructions

1. Preheat the oven to 350 degrees F. Butter a 9 x 13-inch baking dish.
2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat and add the spinach in handfuls, adding more as the spinach starts to wilt. Cook until all of the spinach is wilted and bright green, about 3 minutes. Transfer the spinach to a colander and drain any excess liquid.
3. Wipe the skillet clean, add the remaining 1 tablespoon oil and then add the scallions. Cook until soft, about 3 minutes. Add the spinach to the skillet with the scallions and cook for an additional 1 to 2 minutes. Transfer to a large bowl and add the ricotta cheese, feta cheese, Parmesan cheese, eggs, dill, parsley, nutmeg, salt, and pepper.
4. Spread half of the filling into the baking dish. Cover with 2 pieces of the phyllo pastry. Brush lightly with melted butter. Top with 1 piece of phyllo. Spread the remaining filling over the phyllo. Top with 2 more pieces of phyllo and brush with melted butter. Top with remaining piece of phyllo and brush with melted butter. Using a sharp knife, mark 12 squares, or more if a smaller portion is desired, by cutting through the top layers of the pastry.
5. Bake for 45 to 55 minutes, until the phyllo pastry is golden, and the filling is bubbling. Use a sharp knife to cut through the squares. Arrange on a platter and serve.

If you try this spinach pie recipe, let me know what you think!