This Mediterranean Phyllo Pie is a flaky, cheesy, and flavor-packed dish that’s perfect as a main dish or side. Made with fresh spinach, feta cheese, sun-dried tomatoes, and fragrant herbs, all wrapped in delicate phyllo layers. This savory pie is a simple way to enjoy a Mediterranean-inspired meal.
Jump to:
Why You’ll Love This Recipe
Crispy & Golden Brown – Phyllo dough bakes up light and flaky.
Packed with Mediterranean Flavors – Feta, sundried tomatoes, and fresh herbs bring the best flavor.
Simple Ingredients – Found at your local supermarket with an easy way to prepare.
Meal Prep Friendly – Make ahead and store in the freezer section for a later time.
Perfect for Any Occasion – Serve as a main course, side dish, or brunch favorite.
If you enjoyed this recipe, check out my many other Mediterranean recipes like my Mediterranean Orzo, Grilled Shrimp with Basil Lemon Sauce, my One-pan Mediterranean Cod or my Chicken Kebabs made on Sheet pan with no skewers!
Mediterranean Phyllo Pie Video
If you enjoyed this video for Mediterranean Phyllo Pie , please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
Ingredients
Full recipe and instructions in the recipe card at the end of this post
Fresh spinach: Fresh spinach gives this pie a vibrant, earthy flavor and tender texture. You can also use frozen spinach in a pinch—just be sure to thaw and squeeze out excess water.
Sun-dried tomatoes: These little flavor bombs add a sweet, tangy richness that pairs beautifully with feta. Choose oil-packed for extra flavor and softer texture.
White onion: Adds a gentle sweetness and savory base to the filling. Dice it finely so it softens quickly and blends into the pie without overpowering.
Feta Cheese: Salty, creamy, and tangy, feta is the heart of this pie. Use a block and crumble it yourself for better texture and flavor.
Fresh Herbs: Dill and chives lift the flavors and gives the filling freshness.
Eggs: Eggs help bind the filling together so it slices neatly and holds its shape after baking.
Garlic powder, onion powder, oregano: Herbs to add savory notes to the dish.
Phyllo Dough: These delicate, paper-thin layers bake up flaky and golden. Let them come to room temp before working to prevent tearing.
Substitutions & Variations
Can’t find fresh spinach? Use frozen spinach, but be sure to thaw and squeeze out excess liquid before adding it to the filling.
Not a fan of feta cheese? Swap it for ricotta cheese for a milder, creamier filling. Use goat cheese for a tangy, soft texture.
No sun-dried tomatoes? Use roasted cherry tomatoes (halved and roasted at 375°F for 15-20 minutes). Try chopped red bell peppers for a slightly sweet, crunchy alternative.
Need an egg-free version? Replace eggs with a flaxseed egg for binding.
Want a richer flavor? Add ½ cup ricotta or mascarpone cheese to the spinach mixture.
FAQ
Store in an airtight container in the fridge for up to 3 days.
Yes! Wrap tightly with parchment paper and store in the freezer section.
Reheat in a preheated oven or airfryer at 350°F for 10-15 minutes to keep the phyllo layers crispy.
Absolutely! Try mixing in a little parmesan cheese for extra richness.
⭐️ Recipe
Mediterranean Phyllo Pie
Ingredients
For the Spinach Filling
- 10 ounces fresh spinach chopped
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon olive oil
- ½ white onion finely chopped
- 6 oz feta cheese crumbled
- ⅓ cup fresh parsley chopped
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh chives minced
- 3 eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon oregano
For the Phyllo Layers
- 8 sheets phyllo dough at room temperature
- ¼ cup extra virgin olive oil for brushing
Instructions
Prepare the Spinach Mixture
- Heat a large skillet over medium-high heat and add 1 tablespoon oil.1 tbsp olive oil
- Saute onions until soft, about 3 minutes.½ white onion
- Add the fresh spinach. Cook for about 4-5 minutes, until the spinach wilts and turns bright green. Remove from heat and let cool for 10 minutes.10 ounces fresh spinach
Make the Filling
- In a large bowl, combine the drained spinach and onion mixture, crumbled feta, eggs, chopped sun-dried tomatoes, parsley, dill, chives, garlic powder, onion powder, paprika, salt, and oregano. Stir everything together until fully combined and the filling looks cohesive. It should be slightly moist from the eggs and feta but not wet or loose. Taste and adjust salt if needed, keeping in mind that feta is already quite salty.⅓ cup sundried tomatoes, 6 oz feta cheese, ⅓ cup fresh parsley, 2 tbsp fresh dill, 2 tbsp fresh chives, 3 eggs, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ½ tsp oregano, ½ tsp paprika
Assemble the Phyllo Pie
- Preheat your preheated oven to 350°F (190°C).
- Lightly grease a 9" spring foam pan with a little olive oil on the bottom and sides of the pan.
- Remove the phyllo dough from the packaging carefully. Keep the unused sheets covered with a slightly damp kitchen towel at all times while you work. Phyllo dries out within minutes of being exposed to air and dry phyllo tears and crumbles rather than layering smoothly.8 sheets phyllo dough
- Lay one sheet of phyllo dough into the prepared springform pan, letting the edges overhang generously over the sides of the pan. Brush the entire surface lightly with olive oil using a pastry brush, including the overhanging edges. Do not saturate the dough. A thin even coat is all you need 🙂¼ cup extra virgin olive oil
- Lay the second sheet of phyllo on top at a slightly different angle so the overhang is distributed evenly around the pan. Brush with olive oil. Repeat with the remaining 3 sheets, rotating each one slightly and brushing each layer with olive oil.
- Cut the remaining sheets in half and layer in the center, brushing with olive oil between each sheet.
- Pour the spinach filling into the phyllo-lined pan and spread it evenly with a spatula so it reaches the edges in an even layer.
- Take the overhanging phyllo edges and fold them up and over the top of the filling, one section at a time, scrunching and folding them toward the center to create a ruffled border. Brush the folded top generously with olive oil. The top should be evenly coated so it bakes up golden all over.
Bake Until Golden Brown
- Place the springform pan in the preheated oven on the center rack. Bake for 25 to 30 minutes until the top is deeply golden brown, and the phyllo looks crispy and set. The filling should feel firm when you press the center gently. If the top is browning too quickly before the filling has set, lay a loose piece of foil over the top for the remaining bake time.
- Remove from the oven and let the pie rest in the pan for 5 to 10 minutes before releasing the springform. This resting time allows the filling to set fully so it holds clean slices when cut. Run a thin knife around the edge of the pan before releasing to ensure the crust comes away cleanly. Slice into 8 wedges and serve warm.
Video
Notes
Helpful Tips for the Perfect Pie
- Let phyllo dough come to room temperature for 30–45 minutes before using. Cold dough cracks easily, while room temp sheets are more flexible and easier to layer.
- Keep phyllo covered with a slightly damp towel while working to prevent drying out and tearing.
- Use the oil from sun-dried tomatoes to sauté your aromatics. It adds instant depth and enhances the Mediterranean flavor of the dish.
- Be gentle when layering phyllo dough. Small tears are fine—wrinkles actually add to the flakiness and rustic appeal once baked.
Anonymous says
Have to say, I never thought of a Mediterranean and pie together! What a great idea!! Thanks for sharing.