Savory Spinach Feta Filo (Printable)
Flaky filo layered with spinach, feta, and herbs, baked to golden perfection and full of savory flavor.
# What You'll Need:
→ Vegetables
01 - 1.1 lb 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
# Directions:
01 - Preheat the oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes until softened, then add the garlic and cook for an additional minute.
03 - Add the spinach to the skillet and stir until wilted and excess moisture evaporates, approximately 5 minutes. Remove from heat and allow to cool slightly.
04 - In a mixing bowl, combine crumbled feta, ricotta, eggs, dill, parsley, nutmeg, salt, and pepper. Fold in the cooled spinach mixture, mixing thoroughly.
05 - Brush a 9-inch pie dish with melted butter.
06 - Arrange 4 filo sheets in the dish, brushing each layer with melted butter and allowing the edges to overhang the sides.
07 - Distribute the spinach and feta mixture evenly over the layered filo base.
08 - Top the filling with the remaining 4 filo sheets, brushing each with melted butter. Fold the overhanging edges over the top and brush with additional butter.
09 - Use a sharp knife to lightly score the top filo sheet to permit steam to escape during baking.
10 - Bake in the preheated oven for 35 to 40 minutes, until the filo is golden brown and crisp.
11 - Allow the pie to rest for 10 minutes before slicing and serving.
# Cooking Tips:
01 -
- The filo turns impossibly crisp and golden while the filling stays creamy and rich.
- It looks impressive but honestly comes together faster than you'd think.
- Leftovers taste incredible cold straight from the fridge the next morning.
02 -
- Squeeze the cooked spinach hard in a clean towel or the filling will be soupy.
- Work fast with filo and keep unused sheets covered or they turn brittle and impossible to handle.
- Don't skip scoring the top or the pastry can puff up unevenly and tear.
03 -
- Brush every single layer of filo with butter, even if it feels like too much, because that's what makes it shatter.
- Let the pie rest after baking so the layers set and you get clean, beautiful slices instead of a messy heap.