Spinach Pie (Family Recipe with Phyllo Dough)

This hearty and cheesy spinach pie is made with layers of buttery phyllo dough and a savory spinach filling. It's the ultimate make-ahead side dish for holidays, potlucks, or Sunday lunch.

A Spinach Pie Recipe from My Grandma's Kitchen

This Spinach Pie recipe is incredibly close to my heart. It brings me back to loud Sunday lunches with my extended family, my grandma bustling around the kitchen, and my grandpa somehow breaking his finger trying to open a folding chair (a story for another time).

She made this flaky, cheesy spinach pie for nearly every gathering. It was always baked in big trays — one for now, two for the freezer. The smell of buttery phyllo, savory onions, and warm cheese still feels like home.

This spinach pie was inspired by my grandma’s recipe...

...and it pairs perfectly with this One Pan Chicken and Fried Rice or my Lemon Egg Soup for a comforting, Mediterranean-style meal.

Ingredients You’ll Need for Cheesy Spinach Pie

This spinach pie is packed with simple, wholesome ingredients that come together to create something truly special. Here’s what you’ll need:

• Frozen chopped spinach – thawed, drained, and squeezed dry
• Onions – for flavor and texture
• Parsley – adds a fresh, herby finish
• Shredded cheese – we use a mix like Brick, Monterey Jack, or Mozzarella
• Cottage cheese – for creaminess
• Eggs – to bind the mixture and for egg wash
• Salt, black pepper, and red pepper – for a flavorful punch
• Phyllo dough – thin, flaky pastry sheets
• Butter – melted, for brushing the dough

How to Make Spinach Pie with Phyllo Dough (4 Simple Steps)

1. Make the spinach filling – Combine spinach, chopped onions, parsley, cheeses, seasonings, and eggs in a large bowl.
2. Layer the phyllo dough – Lay down sheets in buttered layers, creating a sturdy, flaky base.
3. Add filling and top with more phyllo – Divide the filling among three trays, then top each with more buttered filo sheets.
4. Brush with egg wash and bake – Slice into triangles, brush with egg wash, and bake until golden.

Spinach Pie Variations

Add your own twist to this classic family recipe.

• Add feta for a more Mediterranean flavor
• Use leeks instead of onions for a sweeter taste
• Make it spicy with extra red pepper flakes
• Swap cottage cheese for ricotta

Ingredient Substitutions for Spinach Pie

Here are some helpful swaps in case you're missing something:

• Phyllo dough → Puff pastry (texture will change, but still delicious)
• Cottage cheese → Ricotta or cream cheese
• Parsley → Dill or fresh basil
• Frozen spinach → Fresh spinach (sauté and squeeze out water first)

Equipment You’ll Need

• 3 9x13 baking trays
• Pastry brush
• Large mixing bowl
• Sharp knife for slicing
• Oven

How to Store Spinach Pie

Refrigerate: Store baked spinach pie in an airtight container for up to 5 days.

Freeze: Wrap trays tightly with foil or plastic wrap before baking. Freeze for up to 3 months. Bake directly from frozen, adding 10–15 minutes to bake time.

Top Tip for the Best Spinach Pie

Keep the phyllo dough covered with a slightly damp towel while you work. It dries out quickly and can tear if left exposed.

Hint for Slicing Spinach Pie

Use a sharp knife to cut the pie before baking — this helps the phyllo stay crisp and prevents tearing after it's baked.

FAQs About Spinach Pie