Flaky, golden layers of phyllo dough wrapped around a savory spinach and feta filling—perfect as an appetizer or light meal!
📝 Ingredients
For the Filling
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10 oz (280g) fresh spinach, chopped (or frozen, thawed & squeezed dry)
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1 cup (150g) crumbled feta cheese
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½ cup (120g) ricotta (or cottage cheese)
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1 small onion, finely diced
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2 cloves garlic, minced
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1 egg, lightly beaten
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2 tbsp fresh dill (or 1 tsp dried)
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½ tsp salt
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¼ tsp black pepper
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Pinch of nutmeg (optional)
For the Pastry
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10 sheets phyllo dough, thawed (keep covered with a damp towel)
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½ cup (115g) melted butter (or olive oil)
Optional Add-Ins
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¼ cup toasted pine nuts
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2 tbsp sun-dried tomatoes, chopped
👩🍳 Instructions
1. Prep the Filling
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Sauté onion and garlic in 1 tbsp butter until soft (~3 mins).
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Add spinach and cook until wilted (2 mins for fresh; skip if using frozen).
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Transfer to a bowl, mix with feta, ricotta, egg, dill, salt, pepper, and nutmeg.
2. Assemble the Pastries
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Brush a sheet of phyllo with melted butter, layer another sheet on top, and repeat (3-4 sheets total per pastry).
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Cut into 4-inch strips, place 1 tbsp filling at one end, then fold diagonally (like a flag) to form triangles.
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Brush tops with butter and place on a parchment-lined baking sheet.
3. Bake
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Bake at 375°F (190°C) for 20-25 mins until golden and crisp.
💡 Pro Tips
✔ Phyllo hack: Use pre-made puff pastry for a quicker, flakier version.
✔ Make ahead: Freeze unbaked pastries; bake from frozen (+5 mins).
✔ Vegan? Swap feta for tofu crumbles and use olive oil.
🍽️ Serving Ideas
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With tzatziki or lemon wedges.
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As part of a mezze platter with hummus and olives.
Crispy, cheesy, and packed with greens!