Greek Spinach & Feta Pie

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  • 00:15Prep Time
  • 00:50Cook Time


  • 6 sheets phyllo pastry (about 17×13-inches each), defrosted if frozen
  • 4 Tbsp. unsalted butter, melted
  • 1 large onion, chopped
  • 1 Tbsp. olive oil
  • Two 10-ounce packages frozen, chopped spinach, defrosted
  • 8 oz. jack cheese, grated
  • 2 large eggs
  • 2 cups ricotta cheese
  • 8 oz. feta cheese, crumbled
  • 3 Tbsp. chopped dill
  • 3 Tbsp. chopped parsley
  • 1/4 tsp. Johnny’s Seasoning Salt
  • 1/4 tsp. Johnny’s Organic Seasoned Pepper


  1. Preheat oven to 350°F.
  2. Butter a 13x9x2-inch baking dish.
  3. In a medium skillet, heat the olive oil over medium heat for about 1 minute.
  4. Add the onions and cook until softened, about 5 minutes. Set aside.
  5. Squeeze the liquid out of the thawed spinach.
  6. In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, Johnny’s Seasoning Salt and
  7. Johnny’s Organic Seasoned Pepper.
  8. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry.
  9. Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges.
  10. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter.
  11. Top with a remaining phyllo sheet and brush with butter.
  12. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
  13. Bake until phyllo topping is golden and filling is bubbling gently about 45 minutes.
  14. Use a sharp knife to cut through the marked squares. Serve warm and enjoy!

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