Mediterranean Olive Feta Spinach Pie
A golden, crisp phyllo (or puff pastry) pie filled with a luscious mixture of spinach, creamy feta, and briny olives — infused with herbs, garlic, and a touch of lemon. It’s a Mediterranean comfort dish that’s perfect for brunch, lunch, or dinner.
⏱ Time
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Filling
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
10 oz (280 g) fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
½ cup pitted Kalamata olives, sliced
1 cup crumbled feta cheese
2 tbsp fresh dill or parsley, chopped
½ tsp dried oregano
Zest of ½ lemon
2 eggs, lightly beaten
Salt and pepper, to taste
For the Crust
8 sheets phyllo pastry (or 1 sheet puff pastry for an easier version)
3 tbsp olive oil or melted butter (for brushing layers)
Instructions
Step 1: Prepare the Filling
1. In a large skillet, heat olive oil over medium heat.
2. Add onion and sauté for 3–4 minutes until soft.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add spinach and cook until wilted (2–3 minutes). If using frozen spinach, just heat through.
5. Remove from heat and let cool slightly.
6. Stir in olives, feta, dill, oregano, lemon zest, eggs, salt, and pepper. Mix well to combine.
Step 2: Assemble the Pie
If using phyllo pastry:
1. Preheat oven to 375°F (190°C).
2. Lightly oil or butter a 9-inch (23 cm) baking dish or pie pan.
3. Layer 4 sheets of phyllo, brushing each with olive oil or butter as you go.
4. Spread the spinach-olive-feta filling evenly over the base.
5. Top with the remaining 4 sheets of phyllo, brushing each layer again.
6. Tuck the edges down neatly around the sides of the dish.
7. Brush the top layer generously with olive oil and cut a few small slits for steam to escape.
If using puff pastry:
1. Roll out puff pastry to fit the dish.
2. Add filling, then top with another layer of puff pastry.
3. Seal the edges and cut small slits in the top.
Step 3: Bake
Bake for 35–40 minutes, until golden and crisp.
Let rest for 10 minutes before slicing — this helps the filling set.
Serving Suggestions
Serve warm or at room temperature.
Pair with a fresh Greek salad or a lemony yogurt dip.
Great for brunch, picnics, or as a vegetarian main course.
Notes & Tips
You can add sun-dried tomatoes or artichoke hearts for extra flavor.
Make it creamier by mixing in ¼ cup ricotta or cream cheese.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven to stay crispy.
♀️ Nutrition information
Calories: 330 kcal
Protein: 12 g
Carbs: 25 g
Fat: 22 g
Fiber: 3 g