Hi, I’m Lina. As a busy mom, I adore recipes that feel fancy but are secretly effortless. This Spinach & Artichoke Crinkle Pie is exactly that, all the creamy, cheesy comfort of your favorite spinach-artichoke dip baked into a golden, flaky phyllo pie. Every bite is crisp on the outside, creamy inside, and full of flavor.
It’s my go-to dish when I want something cozy and crowd-pleasing, whether for brunch, dinner, or entertaining. If you love creamy comfort recipes like this, you’ll also love my Cheesy Chicken Potato Casserole or Creamy Cheddar Potato Chowder. Both have that same rich, homey flavor that makes everyone linger around the table.
Why You’ll Love This Recipe
- Crispy and creamy: Buttery phyllo with a cheesy spinach-artichoke filling.
- Simple ingredients: Pantry staples, but the flavor feels restaurant-level.
- Show-stopping look: The crinkle texture makes it beautiful to serve.
- Make-ahead friendly: It reheats perfectly, even the next day.
- Family favorite: Familiar flavors in an elevated, comforting way.
- Perfect for entertaining: Feeds a crowd and looks impressive on the table.
Ingredients Breakdown
Phyllo pastry: The foundation, light, flaky, and golden when baked. Keep it covered with a damp towel while working.
Spinach: Fresh or frozen both work! If using frozen, thaw and squeeze dry to avoid sogginess.
Artichoke hearts: Jarred or canned, drain and chop for the best creamy, tangy texture.
Cream cheese: The silky binder that gives the filling its luscious texture.
Mozzarella & parmesan: One for melt, one for sharpness and depth.
Eggs: Help the filling set without becoming dense.
Garlic: Adds warmth and aroma that ties the flavors together.
Butter: For brushing phyllo layers and crisping the edges to perfection.
Greek yogurt or sour cream: Adds creaminess and slight tang to balance the cheese.
Lemon zest (optional): Adds brightness to offset the richness.
Step-by-Step Cooking Guide
- Preheat the oven:
Set to 375°F (190°C). Butter a 9×13-inch baking dish. - Form the phyllo base:
Take each sheet of phyllo, crinkle it into accordion folds, and layer it loosely into the dish until the surface is filled. Brush each sheet lightly with melted butter as you go. - Par-bake the pastry:
Bake for 10–12 minutes until lightly golden and crisp. This keeps it crunchy even after adding the filling. - Make the filling:
In a bowl, combine chopped spinach, artichokes, cream cheese, mozzarella, parmesan, eggs, garlic, and yogurt. Season with salt, pepper, and a touch of lemon zest if using. Mix until creamy and evenly combined. - Add the filling:
Pour the spinach-artichoke mixture over the baked phyllo, letting it settle into the folds. Drizzle remaining butter over the top. - Bake:
Bake 25–30 minutes until golden brown and puffed. - Cool slightly & serve:
Let rest for 10 minutes before slicing. The filling will set perfectly while staying creamy.
Tips, Variations & Add-Ons
- Add protein: Mix in shredded chicken or smoked salmon for a heartier version.
- Extra cheesy: Add feta or Gruyère for more depth.
- Gluten-free: Use gluten-free phyllo pastry if available.
- Spicy twist: Add crushed red pepper flakes or jalapeños.
- Make mini versions: Bake in muffin tins for easy grab-and-go portions.
- Reheat hack: Recrisp in the oven at 350°F for 8 minutes, it tastes freshly baked.
Serving Suggestions
This Spinach & Artichoke Crinkle Pie is versatile, it’s stunning as a main or side dish. I love pairing it with:
- Air Fryer Boneless Skinless Chicken Thighs for a quick protein.
- Sweet Potato in Air Fryer: Better Way for a cozy, healthy side.
- Banana Chocolate Chip Cookies for dessert, the perfect sweet finish.
It’s equally at home on a brunch buffet or a weeknight dinner table, flaky, creamy, and impossible to resist.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat: bake at 350°F (175°C) for 8–10 minutes until crisp and warm. Avoid microwaving, it softens the phyllo.
Freeze unbaked pie for up to a month. Bake straight from frozen, adding 10 minutes to cook time.
Helpful FAQs
Can I use frozen spinach?
Yes! Just thaw and squeeze out as much liquid as possible before mixing.
Do I need to pre-bake the phyllo?
Yes, that’s the secret to keeping it crispy even with a creamy filling.
Can I use puff pastry instead of phyllo?
You can, but it’ll be more like a layered pie than a crinkled one.
How do I make it ahead of time?
Assemble, cover, and refrigerate up to 24 hours before baking.
Spinach & Artichoke Crinkle Pie
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Flaky phyllo pie filled with creamy spinach and artichoke filling, rich, cheesy, and golden brown.
Ingredients
8 sheets phyllo pastry
4 tbsp butter, melted
2 cups chopped spinach (fresh or frozen, drained)
1 cup chopped artichoke hearts
4 oz cream cheese, softened
1/2 cup Greek yogurt or sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan
2 eggs
2 cloves garlic, minced
1 tsp lemon zest (optional)
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. Crinkle phyllo sheets accordion-style and arrange in dish, brushing each with butter.
3. Par-bake 10–12 minutes until lightly golden.
4. Combine spinach, artichokes, cream cheese, yogurt, cheeses, eggs, garlic, and seasoning in a bowl.
5. Pour mixture over phyllo and drizzle with remaining butter.
6. Bake 25–30 minutes until golden and puffed.
7. Cool 10 minutes before slicing and serving.
Notes
Use fresh or frozen spinach (squeeze dry if frozen).
Add feta for more tang or chicken for extra protein.
Best reheated in oven to keep crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
Conclusion
This Spinach & Artichoke Crinkle Pie takes everything we love about comfort food, creamy filling, crisp layers, and cozy flavor, and turns it into a dish that looks as good as it tastes. It’s easy enough for a weeknight but impressive enough for guests. The flaky phyllo, cheesy filling, and golden finish make it a true showstopper that’s always worth the (minimal) effort.