Savory Spinach Feta Filo (Printable View)

Flaky filo layered with a creamy spinach and feta mix, seasoned with fresh herbs.

# Ingredient List:

→ Vegetables

01 - 17.6 oz fresh spinach, washed and chopped (or 12.3 oz frozen spinach, thawed and drained)
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced

→ Dairy

04 - 8.8 oz feta cheese, crumbled
05 - 3.5 oz ricotta cheese
06 - 2 large eggs
07 - 4.2 tbsp unsalted butter, melted

→ Pastry

08 - 8 sheets filo pastry

→ Herbs & Seasoning

09 - 3 tbsp fresh dill, chopped (or 1 tbsp dried dill)
10 - 1 tbsp fresh parsley, chopped
11 - 1/2 tsp ground nutmeg
12 - Salt and pepper, to taste

→ Oils

13 - 2 tbsp olive oil

# How to Make It:

01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until translucent, then add garlic and cook for 1 minute.
03 - Add spinach to skillet, stir and cook until wilted and liquid evaporates, about 5 minutes. Remove from heat and cool slightly.
04 - In a mixing bowl, blend feta, ricotta, eggs, dill, parsley, nutmeg, salt, and pepper. Fold in cooled spinach mixture until well incorporated.
05 - Brush a 9-inch pie dish with melted butter.
06 - Place 4 filo sheets in dish, brushing each with melted butter and allowing edges to hang over sides.
07 - Distribute spinach and feta filling evenly over filo layers.
08 - Cover with remaining 4 filo sheets, brushing each with melted butter. Fold overhanging edges over top and brush with additional butter.
09 - Score top filo layer with a sharp knife to allow steam release during baking.
10 - Bake for 35–40 minutes until golden brown and crisp.
11 - Allow pie to cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The contrast between shatteringly crisp filo and creamy, herb-flecked filling is completely addictive
  • It looks like you spent hours, but the actual hands-on time is surprisingly gentle
  • Leftoimes taste even better the next day, cold from the fridge or gently reheated
  • One pie feeds a crowd and makes your kitchen smell like a Greek taverna
02 -
  • If your spinach filling is even slightly wet, the bottom filo will turn to mush, always cook off every drop of liquid and let it cool before mixing
  • Filo dries out faster than you think, keep it covered every second youre not actively brushing it with butter
  • Dont skip scoring the top, trapped steam will make your beautiful crisp layers go limp
03 -
  • Work quickly with filo but dont panic, even torn sheets can be patched with a little extra butter and no one will know
  • Use a pastry brush with natural bristles, silicone brushes dont distribute the butter as evenly
  • If youre nervous about handling filo, practice with one sheet and some melted butter before you commit to the whole pie
  • Always bake this on the middle rack so the top and bottom crisp at the same rate

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