Spinach Feta Phyllo Serves 16

Updated: Mar 30

10 sheets frozen Phyllo dough

2 10oz packages of frozen spinach, thawed and drained

1 ½ cup finely chopped onion

½ cup butter

½ lb feta cheese, chopped

4 eggs, beaten

1 tsp dried dill

½ tsp nutmeg

½ cup fresh chopped parsley

salt and fresh ground pepper

1 cup sweet butter, melted


Preheat the oven to 375°.


Remove the Phyllo dough from the freezer and thaw to room temperature.


Brown the onion in the ½ cup of butter and add all remaining ingredients except for the sweet butter. Stir to combine. And remove from the heat.


Unroll the Phyllo dough and cover with a damp paper towel. Remove 1 sheet and brush with the melted butter. Fold it in thirds, lengthwise; brush the top with the butter. Place one end of the folded sheet in the center of a 12-14 inch pizza pan. Repeat with the remaining 9 sheets, arranging the strips in a spoke fashion evenly around the pan.


Spread the spinach mixture in an 8” circle in the center of the pastry. Lift the end of the Phyllo strip and bring it forward to the center of the filling. Holding the end with both hands, twist the end several times; coil and tuck the end under to form a rosette. Lay the rosette over the filling, leaving a 3” circle of filling visible in the center. Repeat with the remaining strips.


Drizzle the remaining butter over the entire pastry. Bake for 35-40 minutes or until golden. Cut into wedges and serve warm.



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