Name: Mediterranean Spinach, tomato & feta pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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; 6 sheets phyllo dough (at room temperature); ¼ cup olive oil (for brushing)

↓ Jump to Recipe

↓ Jump to Video

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.

Freshly baked spinach and feta pie with golden phyllo crust, served on a plate, cherry tomatoes in background.

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

If you enjoyed this video for Mediterranean Spinach, Tomato & Feta 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, 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 tablespoon 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.

Crispy phyllo pie garnished with chives, surrounded by fresh tomatoes and vibrant pink flowers.

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.