Ingredients

For the filling:

  • 500 g (1 lb) fresh spinach (or frozen, thawed and drained)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 200 g (7 oz) feta cheese, crumbled
  • 100 g (3.5 oz) ricotta or cream cheese
  • 1 egg
  • 2 tbsp olive oil
  • Salt and black pepper (to taste)
  • ½ tsp dried oregano (optional)
  • A pinch of nutmeg (optional, but recommended)

For assembling:

  • 1 package phyllo (filo) dough (about 12–16 sheets)
  • 100–120 g (½ cup) melted butter or olive oil
  • 1 egg yolk (for brushing)
  • 1 tbsp milk (for egg wash)
  • Sesame seeds or black seeds (optional topping)

👩‍🍳 Instructions

1. Prepare the filling

  1. Wash the spinach thoroughly and chop it roughly.
  2. Heat olive oil in a large pan over medium heat.
  3. Add chopped onion and sauté for 3–4 minutes until soft.
  4. Add garlic and cook for another minute.
  5. Add spinach and cook until wilted (or heated through if using frozen).
  6. Remove from heat and let cool slightly.

👉 Important: If there is excess liquid, squeeze it out well to avoid soggy pastries.

2. Mix the filling

  1. In a large bowl, combine:
    • Cooked spinach mixture
    • Feta cheese
    • Ricotta (or cream cheese)
    • Egg
  2. Season with salt, pepper, oregano, and nutmeg.
  3. Mix until everything is well combined.

3. Prepare the phyllo dough

  1. Lay one sheet of phyllo dough on a clean surface.
  2. Lightly brush it with melted butter or oil.
  3. Place another sheet on top and brush again.
  4. Cut into long strips (about 8–10 cm / 3–4 inches wide).

4. Shape the triangles

  1. Place 1–2 tablespoons of filling at one end of the strip.
  2. Fold into a triangle shape:
    • Fold one corner over the filling
    • Continue folding like a flag until you reach the end
  3. Repeat with remaining strips and filling.

5. Arrange and brush

  1. Place triangles on a baking tray lined with parchment paper.
  2. Mix egg yolk with milk and brush over each pastry.
  3. Sprinkle sesame seeds or black seeds on top.

6. Bake

  • Preheat oven to 180°C (350°F)
  • Bake for 25–30 minutes, or until golden brown and crispy

🔥 Tips for Best Results

  • Keep phyllo covered with a damp towel while working—it dries quickly.
  • Don’t overfill, or they may burst during baking.
  • For extra flavor, add fresh herbs like dill or parsley.
  • You can freeze them before baking and cook directly from frozen.

🍽️ Serving Suggestions

Perfect for parties, lunchboxes, or light dinners

Serve warm as an appetizer or snack

Pair with yogurt dip, tzatziki, or a fresh salad