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

Mediterranean Spinach Pie with Puff Pasty

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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Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: feta, phyllo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 slicces
Calories: 263kcal
Author: Lola Jay

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
US Customary - Metric

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
    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 baby spinach and cook for 2 minutes, stirring occasionally.
    10 ounces fresh spinach
    Fresh spinach leaves being stirred in a pan on a wooden table.
  • Remove from heat and let cool.
    Sautéing fresh spinach and onions in a pan for a healthy and delicious meal.
  • Run spinach through a cheese cloth or sieve to avoid excess moisture in the pie.
    Person squeezing liquid out using a cheese cloth.

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
    Bowl with egg yolk, feta cheese, and spinach on a wooden table, ready for mixing in a recipe.
  • Stir until well mixed.
    Mixing spinach with feta and sundried tomatoes in a glass bowl for a delicious Mediterranean dish.

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.
  • Layer one sheet of phyllo dough at the bottom of the dish, letting the edges hang over.
    6 sheets phyllo dough
    Hands lining a baking pan with phyllo dough on a wooden surface, preparing for baking.
  • 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
    Person greasing a phyllo dough with oil using a red brush on a wooden countertop.
  • Spread the spinach filling evenly over the phyllo.
    Mixing spinach and feta filling for a savory pie.
  • Fold the top of the phyllo over the filling and brush with more olive oil.
    Person assembling phyllo dough in a round baking pan on a wooden surface for a savory pie.

Bake Until Golden Brown

  • Place the pie in the preheated oven and bake for 25-30 minutes, until golden brown.
    Golden-brown homemade pie with flaky layers on a kitchen countertop, perfect for a delicious meal.
  • Let the pie cool for 5-10 minutes before slicing into it.
    Person cutting a slice of crispy, flaky spinach and cheese pie on a wooden board.

Video

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

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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