Spanakopita Rosette Pie (Spanakopita Meets Galatopita)

The most stunning twist to take Greek spinach pie to the next level!

This Spanakopita Rosette Custard Pie brings together the savory, herby flavors of classic Greek spinach pie with the silky richness of a delicate baked custard. Buttery phyllo sheets are shaped into elegant rosettes, layered with a creamy spinach and feta filling, then finished with a light, savory custard that bakes into the center. It’s crisp on top, soft and creamy inside, and absolutely beautiful when served.

This is the kind of dish that feels special the moment it hits the table. The rosettes create a bakery-style presentation, my spanakopita filling is perfection, and the savory custard creates a creamy soufflé filling. The combination of textures—crispy, flaky, creamy, and tender—makes every bite unforgettable. Perfect for holidays, brunch, or hosting, this is a true showstopper that still feels comforting and familiar.

Why you’ll love this Spanakopita Rosette Pie

Silky, soft, delicate, Light, creamy custard.

What do I need to make spanakopita rosette pie?

#4 Phyllo pastry creates the signature crisp, flaky rosettes. When layered with butter and baked, it becomes golden, delicate, and beautifully structured, giving this dish its stunning presentation and texture. Be sure to let the phyllo thaw in the fridge overnight, then rest on the counter for about an hour before using it.

Butter is essential for brushing between the phyllo layers, adding richness and helping each sheet bake into crisp, golden, airy layers.

What do I need for the spinach filling?

Spinach filling is what brings the spanakopita smashup to this pie. Its earthy, fresh flavor and tenderness balance the crisp pastry.

Ricotta cheese adds a creamy, mild richness that softens the sharper feta and creates a smooth, luscious filling. I use cream cheese in place of traditional ricotta because it’s thicker and creates the most luscious filling. You’ve got to try it!

Feta cheese brings a tangy, salty depth that defines the classic spanakopita flavor and balances the creaminess of the ricotta. Here’s one of my favorite sheep’s milk feta brands.

Scallions add a gentle onion flavor that’s fresh and slightly sweet, enhancing the overall brightness of the filling.

Dried dill adds the classic coolness that pairs beautifully with the spinach and feta, giving the filling its signature aroma. Fresh dill is even better and can be used if you have it.

Olive oil enriches the filling and enhances its flavor with a smooth, fruity depth.

Salt and black pepper balance and enhance all the flavors, bringing out the natural richness of the cheeses and spinach.

What’s in the savory custard?

Eggs form the base of the custard, helping it set into a soft, sliceable, creamy layer that binds the dish together.

Whole milk creates a light, silky custard that keeps the dish from feeling too heavy while adding moisture and softness.

Heavy cream adds richness and body to the custard, giving it a smooth, luxurious texture.

Nutmeg adds a subtle warmth and depth that enhances both the custard and the spinach filling.

Salt and black pepper to season the custard without leaning into the nutmeg’s sweetness, keeping it savory.

Make-Ahead Hosting Tip: This dish can be assembled several hours ahead and refrigerated before baking. Bake fresh before guests arrive for maximum crispness and visual impact. The golden rosette top makes a beautiful centerpiece for brunch or holiday tables. Serve alongside a simple tomato and cucumber salad for balance.

How do I make the spinach filling?

Preheat the oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish. In a large bowl, combine the ricotta, feta, scallions, dill, olive oil, salt, and black pepper. Add the chopped spinach and mix until fully incorporated. If the spinach releases excess moisture, gently squeeze it before mixing to keep the filling rich and not watery. Set aside.

What’s the best way to shape the rosettes?

Lay one sheet of phyllo on your work surface and brush lightly with melted butter. Place a second sheet on top and brush again with butter. Gently gather the phyllo from the center and scrunch it upward to form a loose rose shape. Twist the base slightly to help it hold together.

How do I assemble the rosette pie?

Place each rosette into the prepared baking dish. Repeat with the remaining phyllo, arranging the rosettes tightly next to each other until the dish is filled.

What about the spinach filling?

Spoon small portions of the spinach filling between and slightly inside the rosettes, allowing it to settle naturally without flattening their shape.

How do I make the savory custard?

In a bowl, whisk together the eggs, milk, heavy cream, salt, nutmeg, and black pepper until smooth and fully combined.

When do I add the custard to the pie?

Slowly pour the custard evenly over the dish, letting it seep gently between the rosettes’ folds without completely soaking the tops. The custard should lightly coat the rosettes without fully saturating them. The tops should stay crisp while the interior becomes soft and creamy.

How long do I bake it?

Bake for 45–55 minutes, or until the custard is set and the tops are deeply golden and crisp. For extra crispness, move the pan to the lower rack for the final 5–10 minutes of baking. If needed, tent loosely with foil toward the end to prevent over-browning.

What’s the best way to serve spanakopita rosette pie?

Allow the pie to rest for at least 20 minutes before slicing so the custard can fully set. Serve warm or at room temperature. Kali Orexi!

For the Spinach Filling

For the Savory Custard