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Mediterranean phyllo pie with crispy phyllo layers, topped with green chives, on a wooden board and cloth backdrop.

Mediterranean Phyllo Pie

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.
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Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: feta, phyllo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 263kcal
Author: Lola Jay

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
US Customary - Metric

Instructions 

Prepare the Spinach Mixture

  • Heat a large skillet over medium-high heat and add 1 tablespoon oil.
    1 tbsp olive oil
    Person pouring oil into a large cooking pan in the kitchen, wearing a red polka dot shirt.
  • Saute onions until soft, about 3 minutes.
    ½ white onion
    Person in a red polka dot shirt cooking chopped onions in a pan with a black spatula, bright kitchen setting.
  • 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
    Fresh spinach leaves being stirred in a pan on a wooden table.

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
    Bowl with egg yolk, feta cheese, and spinach on a wooden table, ready for mixing in a recipe.

Assemble the Phyllo Pie

  • Preheat your preheated oven to 350°F (190°C).
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.
  • Lightly grease a 9" spring foam pan with a little olive oil on the bottom and sides of the pan.
    Greasing a round baking pan with oil using a red silicone brush on a wooden surface.
  • 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
    Person greasing a phyllo dough with oil using a red brush on a wooden countertop.
  • 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.
    Mixing spinach and feta filling for a savory pie.
  • 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.
    Person assembling phyllo dough in a round baking pan on a wooden surface for a savory pie.

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.
    Golden-brown homemade pie with flaky layers on a kitchen countertop, perfect for a delicious meal.
  • 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.
    Person cutting a slice of crispy, flaky spinach and cheese pie on a wooden board.
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Notes

Nutrition values are only estimates.

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.

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 25g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 60mg | Sodium: 537mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3765IU | Vitamin C: 16mg | Calcium: 164mg | Iron: 3mg
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