1-Ready to dive into making your own Greek spinach feta pie? Follow this straightforward guide to turn simple ingredients into a crispy, flavorful treat. Start by preheating your oven to 325°F (163°C) and gathering all your tools for a smooth process. Remember, the key is in the details, like draining that spinach well to avoid a soggy result.

2-First, squeeze excess liquid from the thawed spinach to keep the filling from getting watery. Then, combine it in a bowl with the parsley, onion, garlic, olive oil, eggs, feta, dill, and pepper. Unroll the phyllo sheets and keep them covered with slightly damp cloths to prevent drying it’s a tip that makes all the difference.

3-Next, brush a 9.5” x 13” (24 x 33 cm) baking dish with olive oil. Layer two sheets of phyllo in the dish, letting the edges hang over, and brush each layer with olive oil. Continue layering until two-thirds of the phyllo is used. Spread the filling evenly over the phyllo layers, then add the remaining phyllo sheets two at a time, brushing each with olive oil.

4-Finish by brushing the top layer with olive oil and sprinkling it lightly with water. Fold the excess dough over the edges, brush it with more olive oil, and cut halfway into squares before baking. Pop it in the oven and bake for 1 hour until it’s golden and crispy. Once done, cut fully into squares and serve warm total prep time is about 20 minutes plus 1 hour baking. For a refreshing twist, pair it with a spinach-based drink from our site.