Greek Spinach and Feta Filo Pie

Spinach and Feta Filo Pie |


  • 1 package filo dough
  • 2 lbs frozen or fresh spinach, washed and chopped
  • 3 T olive oil
  • 1 1/2 C finely chopped onions
  • 4 T butter
  • 5 eggs, beaten
  • 1/2 C chopped scallions, green parts included
  • 1/2 lb feta cheese, chopped
  • 4 oz cream cheese
  • 1/2 C chopped dill
  • 1/4 C finely chopped parsley
  • salt and freshly ground pepper to taste
  • 1 sticks sweet butter, melted


  1. Remove the filo from the freezer at least 3 hours before using.
  2. Cook down the spinach in the olive oil until completed thawed / wilted. Drain very well and set aside.
  3. Brown the onions in the butter.
  4. Mix the onions, eggs, scallions, cheeses, dill and parsley.
  5. Add the spinach and season with salt and pepper.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Butter a 3.63 x 17.75 x 12.75 in baking dish (like a 3-quart Pyrex Baking Dish or this Crate & Barrel classic)
  8. Cut the filo in half and then immediately return the half that you’re not working with to an airtight bag.
  9. Place one sheet of filo in the pan and brush with melted butter.
  10. Repeat with the remaining sheets of the filo dough you are working with, placing each sheet on top of the last, brushing each layer with butter.
  11. Add the spinach-cheese mixture and spread it evenly across the baking sheet.
  12. Repeat the filo dough process with the remaining sheets of filo.
  13. With a sharp knife, cut the filo pie into 2 inch squares. It’s much easier to cut before baking.
  14. Bake for 1 hour, or until golden brown and very puffy.


It’s important to keep the filo dough from drying out.  Place the portion of the dough you are no working with in an airtight bag. Keep the filo dough that you are working with under a towel and take one sheet at a time to make the layers of your filo pie.