This Mediterranean Spinach Pie with Puff Pasty 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.
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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 Pie with Puff Pasty Video
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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.
Instructions
Full recipe and instructions in the recipe card at the end of this post
Step 1: Heat oil from the sun-dried tomatoes in a skillet over medium-high. Cook onions until soft.
Step 2: Then add spinach and wilt for 2 minutes. Let cool, then strain out excess liquid using cheesecloth or a sieve.
Step 3: In a large bowl, combine the spinach, feta, sun-dried tomatoes, herbs, spices, and eggs. Stir until fully combined.
Step 4: Preheat oven to 350°F. Grease a 9" springform pan. Layer 6 sheets of phyllo, brushing each with olive oil and letting edges hang over the sides.
Step 5: Add filling and spread evenly. Fold phyllo edges over the top and brush with more oil.
Step 6: Bake for 25–30 minutes until golden brown. Let cool for 5–10 minutes before slicing.
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 Spinach Pie with Puff Pasty
Ingredients
For the Spinach Filling
- 10 ounces fresh spinach chopped
- ⅓ cup sundried tomatoes chopped
- 1.5 tablespoon oil from the sundried tomatoes for cooking
- ½ white onion finely diced
- 6 oz feta cheese crumbled
- ⅓ cup fresh parsley chopped
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh chives minced
- 2 eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon oregano
For the Phyllo Layers
- 6 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 from the sundried tomatoes.1.5 tablespoon oil from the sundried tomatoes
- Saute onions until soft, about 3 minutes.½ white onion
- Add baby spinach and cook for 2 minutes, stirring occasionally.10 ounces fresh spinach
- 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, onion powder, paprika, salt, and beaten eggs.⅓ cup sundried tomatoes, 6 oz feta cheese, ⅓ cup fresh parsley, 2 tablespoon fresh dill, 2 tablespoon fresh chives, 2 eggs, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ½ teaspoon oregano, ½ teaspoon paprika
- 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.6 sheets phyllo dough
- Brush lightly with olive oil using a pastry brush, then repeat with the remaining filo layers (total of 6)¼ cup extra virgin olive oil
- 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.
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.