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.
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.