This Mediterranean spinach, tomato & feta 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 the best way to enjoy a Mediterranean diet-inspired meal with minimal effort. This has become one of my favorite weeknight meals! I’m a sucker for feta and this puts it to GREAT use.
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 Spinach, Tomato & Feta Pie Video
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Ingredients
Full recipe, instructions and photos 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.
- 1.5 tbsp oil from the sun-dried tomatoes: Don’t waste that infused oil—it adds instant flavor to the sautéed onions and spinach, and gives the filling depth and richness
- 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 parsley: This bright, slightly peppery herb lifts the flavors and gives the filling freshness
- Fresh Dill: A classic Mediterranean herb that adds a grassy, almost citrusy note. It complements both the spinach and the feta perfectly.
- Fresh Chives: Chives bring a delicate onion flavor without sharpness, adding a subtle layer of flavor.
- 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.
- Olive oil: Brushed between each phyllo layer, olive oil adds richness and helps the dough bake up beautifully crisp and golden brown.
Helpful Tips for the Perfect Spinach, Tomato & Feta 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.
- Finely dice the onion so it blends seamlessly into the filling without creating large bites or disrupting texture.
- Use the oil from sun-dried tomatoes to sauté your aromatics. It adds instant depth and enhances the Mediterranean flavor of the dish.
- Lightly cook the spinach and press out excess moisture after cooling. This prevents soggy filling and helps the pie hold together.
- Let the sautéed vegetable mixture cool completely before adding eggs to avoid cooking them prematurely.
- Be gentle when layering phyllo dough. Small tears are fine—wrinkles actually add to the flakiness and rustic appeal once baked.
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
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this pie?
Yes! Wrap tightly with parchment paper and store in the freezer section.
How do I reheat this dish?
Reheat in a preheated oven or airfryer at 350°F for 10-15 minutes to keep the phyllo layers crispy.
Can I add other cheeses?
Absolutely! Try mixing in a little parmesan cheese for extra richness.
Mediterranean Spinach, tomato & feta pie
Ingredients
For the Spinach Filling
- 10 ounces fresh spinach chopped
- 1/3 cup sundried tomatoes chopped
- 1.5 tbsp oil from the sundried tomatoes for cooking
- ½ white onion finely diced
- 6 oz feta cheese crumbled
- ⅓ cup fresh parsley chopped
- 2 tbsp fresh dill chopped
- 2 tbsp fresh chives minced
- 2 eggs
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ½ tsp oregano
For the Phyllo Layers
- 6 sheets phyllo dough at room temperature
- ¼ cup olive oil for brushing
Instructions
Prepare the Spinach Mixture
- Heat a large skillet over medium-high heat and add 1 tbsp oil from the sundried tomatoes.
- Saute onions until soft, about 3 minutes.
- Add baby spinach and cook for 2 minutes, stirring occasionally.
- Remove from heat and let cool.
- Run spinach through a cheese cloth or sieve to avoid excess moisture in the pie.
Make the Filling
- In a large bowl, combine the spinach mixture, feta cheese, sun-dried tomatoes, parsley, dill, chives, garlic powder, oregano, paprika, salt, and beaten eggs.
- Stir until well mixed.
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.
- Layer one sheet of phyllo dough at the bottom of the dish, letting the edges hang over.
- Brush lightly with olive oil using a pastry brush, then repeat with the remaining filo layers (total of 6)
- Spread the spinach filling evenly over the phyllo.
- Fold the top of the phyllo over the filling and brush with more olive oil.
Bake Until Golden Brown
- Place the pie in the preheated oven and bake for 25-30 minutes, until golden brown.
- Let the pie cool for 5-10 minutes before slicing into it.
Have to say, I never thought of a Mediterranean and pie together! What a great idea!! Thanks for sharing.