I don’t know about you but with spring in the air I start craving all things green! This Sheet Pan Spinach Pie is not only alive with the colors of the season, but also easy and delicious.
This savory dish is all about fresh savory flavors and flaky crispy textures. You can serve it up for a meatless Monday option or cut into it at your next brunch.
I love serving my family different kinds of greens. Whether it’s a Trio of Greens and Bacon Quiche or a classic dish with a twist like this Sheet Pan Spinach Pie, I love knowing I’m feeding them something that’s not just scrumptious, but also healthy and nourishing.
This dish echoes all of the flavors of a traditional spanakopita. Unlike many variations of spanakopita that require folding and individual portions to be made, this is an easy all in one sheet pan meal.
This dish celebrates fresh flavors, starting with beautiful fresh spinach. Adding a vibrant herbaceous note is dill. For a pop of onion flavor and more color, green onions get folded into the mix. Tangy Greek yogurt not only adds a bit of decadent creaminess, it helps bind everything together along with an egg. And for the ultimate savory salty bite, feta gets mixed in ensuring you get some in every bite.
Holding all of the ingredients together is phyllo dough. This ready made pastry staple is usually located in the frozen food aisle of your grocery store right next to the puff pastry. Using store bought cuts down on tedious amounts of time and makes this a dish you can just as easily prepare during a weeknight or for a special occasion.
A Pan and a Plan with Sheet Pan Spinach Pie
Armed with a sheet pan, a handful of fresh ingredients, and an hour, you will be serving up this delectable meal. This will be your new favorite way to get your kids to eat their greens.
- Make sure your spinach is washed and thoroughly dried. You can also use your favorite greens in this such as kale or dandelion greens.
- Chope your greens.
- Add eggs and green onions and mix them in with the spinach.
- Next comes the Greek yogurt, fresh dill, Greek feta, and black pepper. Mix everything up to make sure it’s fully combined.
- There’s no need for a pastry brush to brush on melted butter between your layers of phyllo dough. I am using olive oil, but you can use butter if your wish.
- Add a few sheets of phyllo dough to your sheet pan, letting the excess hang over the sides. Drizzle every couple of layers with olive oil until you’ve added 8 layers of phyllo dough.
- Spread the spinach mixture all over top of the phyllo.
- Repeat the process, adding a couple of layers of phyllo dough and drizzling until you get to 8 layers. Fold the edges over and drizzle a little extra olive oil over the top.
- Make sure your oven is preheated to 350 degrees. Bake for 35-40 minutes or until it’s golden brown.
- Slice and enjoy!
Sheet Pan Spinach Pie
- 1 sheet pan
- 2 cups spinach, washed, dried, and chopped
- bunch green onions, chopped
- 3 eggs
- 3 tbsp Greek yogurt
- 2 cups feta, crumbled
- 1 bunch fresh dill, chopped
- 1/2 tsp black pepper
- 16 sheets phyllo dough
- 1 cup olive oil
- Preheat your oven to 350 degrees.
- Add your chopped spinach to a bowl along with the eggs and green onions. Mix to combine.
- Add the Greek yogurt, dill, feta, and black pepper. Mix to combine.
- Using a spoon, drizzle olive oil onto your baking sheet.
- Lay a couple of sheets of phyllo dough onto your sheet pan and then drizzle with olive oil.
- Lay down a couple more sheets and drizzle with olive oil.
- Continue the process until you have 8 sheets of phyllo dough with olive oil drizzled in between every 2 sheets.
- Spread your spinach filling over the layers of phyllo dough.
- Repeat the process of putting down 2 sheets of phyllo dough and drizzling with olive oil until the top part of your pie has 8 sheets of phyllo.
- Fold the sides hanging over the baking sheet in. Drizzle the top of the pie with olive oil.
- Bake for 35-40 minutes until the top is golden brown and flaky.