Greek Spinach Pie Recipe

Prepare phyllo

Thaw phyllo according to package directions in the refrigerator overnight or on the counter for 2 hours. Keep sheets covered with a damp towel while working to prevent drying.

Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with 1 tablespoon olive oil or melted butter to prevent sticking.

Lay one sheet of phyllo in the prepared dish, letting excess hang over the edges slightly. Lightly brush the sheet with about 1 tablespoon melted butter. Repeat layering and brushing with 5 more phyllo sheets (total 6 layers).

Cook greens & aromatics

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the sliced leeks and green onions and sauté until softened and translucent, about 4–5 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Add chopped spinach to the skillet in batches, allowing it to wilt between additions. Cook until all spinach is wilted and most of the liquid has evaporated, about 6–8 minutes total. Stir frequently to avoid sticking.

Remove skillet from heat. Stir in chopped dill, parsley, kosher salt, black pepper, and ground nutmeg. Taste and adjust seasoning; because feta is salty, you may want to reduce the added salt slightly.

Transfer the cooked greens to a colander or large bowl and press or squeeze out excess moisture using the back of a spoon or clean kitchen towel. Removing liquid prevents soggy phyllo. Let cool 5 minutes.

Combine filling

In a large mixing bowl, break up crumbled feta with a fork. Add ricotta or Greek yogurt, lightly beaten eggs, and lemon zest (if using). Mix until combined but still slightly chunky.

Add the squeezed, cooled spinach mixture to the cheese-egg mixture. Fold gently until evenly distributed. Taste and adjust seasoning if needed.

Spoon the filling evenly over the prepared 6-layer phyllo base, spreading to the edges.

Fold the overhanging phyllo sheets up and over the filling to form a neat edge. Lay the remaining 6 phyllo sheets over the top one at a time, brushing each sheet lightly with melted butter as you layer. Tuck the top edges into the sides to seal.

With a sharp knife, score the top layers into serving-size pieces (8–12 slices) all the way through the top phyllo but not down into the filling.

Brush the entire top with the remaining melted butter. For a shinier finish, mix 1 teaspoon olive oil into 1 tablespoon butter before brushing.

Bake in the preheated 375°F (190°C) oven until top is golden brown and filling is set, 35–45 minutes. Start checking at 30 minutes; if edges brown too quickly, tent loosely with foil.

Remove from oven and let rest 10–15 minutes to firm up before cutting through the scored lines. Serve warm or at room temperature.