A warm batch of homemade spinach and cheese phyllo pie is just as wonderful as a weeknight supper as it is as an appetizer with a formal dinner.
This dish transforms simple ingredients into something irresistible. Phyllo sheets are brushed with butter, stacked, filled with spinach (sometimes with stinging nettle instead) and cheese mixture, then baked.
Easy to make, the pie can be baked ahead and reheated just before serving. It makes a great snack too, cold or warm.
If you're not a fan of spinach or cheese, you can customize the filling to your liking. It won't be the spinach and cheese phyllo pie, but hey, sharing and trying recipes is the best way to experiment and come up with your own creations.
This recipe makes two logs with only half a package of phyllo dough. See the video below for visual aid.
Use the other pastry half to make a simple egg pie or baklava cheesecake.
If you can remember, I made this dish for a television show Dinner and a Book where I was a guest for the first time. You can tell how nervous I was 🙂
Ingredients:
- frozen phyllo dough
- fresh baby spinach
- onion
- feta cheese
- cottage cheese
- eggs
- olive oil
- salt and pepper
How to make it?
-
- In a medium-size skillet, heat oil over medium-high heat. Add onion and cook until golden, about 4 minutes. Transfer to a large bowl.
- Return skillet to the heat. Cook spinach, tossing, about 1 minute or until wilted. Drain spinach and let cool. Press out excess moisture and then roughly chop. Add spinach, beaten egg, feta, and cottage cheese to the bowl with onion and then season with salt and pepper.
- Preheat oven to 350 degrees Fahrenheit.
- Unroll one package of phyllo. Separate in half (about ten sheets each) and keep covered to prevent drying. Note: do not cover with a damp towel as advised in many recipes because the sheets are thin and delicate and will quickly turn into a mush. Cover them with foil, clear plastic wrap, or dry towel. Work quickly to assemble.
- Place one sheet on a work surface. Brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down the middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Place the log, seam side down on a parchment-lined baking sheet.
- Repeat with remaining phyllo and filling.
- Using a small sharp knife, make 8-9 diagonal cuts on top of logs. Bake until deep golden brown 35-40 minutes.
- Cut into slices along slashes. Serve warm or at room temperature.
Other fillo recipes to try:
Spinach and Cheese Phyllo Pie
Ingredients
- 20 sheets frozen Phyllo Dough, usually half of the package
- 1 lb fresh baby Spinach
- 1 small Onion, finely chopped
- ½ cup Feta Cheese, crumbled
- 1 cup Cottage Cheese
- 2 Eggs, lightly beaten
- 2 tablespoons Olive Oil, plus more for brushing (about 1 cup)
- Salt and Pepper
Instructions
- In a medium-size skillet, heat oil over medium-high heat. Add onion and cook until golden, about 4 minutes. Transfer to a large bowl.
- Return skillet to the heat. Cook spinach, tossing, about 1 minute or until wilted. Drain spinach and let cool. Press out excess moisture and then roughly chop. Add spinach, beaten egg, feta, and cottage cheese to the bowl with onion and then season with salt and pepper.
- Preheat oven to 350 degrees Fahrenheit.
- Unroll one package of phyllo. Separate in half (about ten sheets each) and keep covered to prevent drying. Note: do not cover with a damp towel as advised in many recipes because the sheets are thin and delicate and will quickly turn into a mush. Cover them with foil, clear plastic wrap or dry towel. Work quickly to assemble.
- Place one sheet on a work surface. Brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down the middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Place the log, seam side down on a parchment-lined baking sheet.
- Repeat with remaining phyllo and filling.
- Using a small sharp knife, make 8-9 diagonal cuts on top of logs. Bake until deep golden brown 35-40 minutes.
- Cut into slices along slashes. Serve warm or at room temperature.
Video
Nutrition
Grandie says
I make this very often and it's always a 'hit'. Often, I swap out the feta with grated swiss, and sometimes I add sauteed mushrooms. I have found it needs more than 40 minutes in the oven, but that matters not. Great recipe!
Jas says
The beauty of it is, you can use any type of filling as you like! There's no wrong way. 😀 Thanks for stopping in!
Mary says
They are perfect, the only problem is there is not enough of them in your recipe. Up the amounts!! 😉
Jas says
So easy to double or triple the recipe, Mary, if you need to! 😉 But I hear ya, I could eat a whole batch by myself, lol.
FLORENCE @ VintageSouthernPicks says
Jas, this looks totally delicious! It reminds me of Greek food, and I love that. I also love spinach and phyllo. I can taste it right now!
Jas says
Thanks, Florence! Our cuisine is influenced by surrounding countries so basically we gathered the best of the world, lol.
Beverly says
We love spinach pies. Not sure why I don't make them more often. Yours look so yummy I can take a bite.
Thanks for sharing your wonderful posts at Over The Moon Party.
See you next week.
Hugs,
Bev
Jas says
There's so much food waiting for its turn, it's easy to overlook some. 🙂
Miz Helen says
I just love this classic recipe, great for so many occasions. Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
Miz Helen
Jas says
Thank you, Miz Helen! Have a wonderful weekend!
Tash says
Yum!! I just made this for lunch and it's delicious!
allthatsjas says
YAY, I'm so happy you like it! 😀 Thanks for trying out my recipe and for stopping in. Hope you have a grand weekend!!!
bakingwithsibella.com says
Looks wonderful and so yummy! 🙂
Jas says
HVALA SIBELLA! A variation of our traditional pita 🙂