Filo pastry with spinach and feta cheese

Crispy phyllo dough with spinach and feta cheese, which will be perfect for dinner. 

The cake is inspired by the Balkan spinach cake. Including a small modification, because I added cheddar cheese. I used ready-made phyllo dough, which is available in some supermarkets.

I have to admit, it was super delicious!


  • 1 pack of filo pastry (300g, about 7 sheets)
  • 400g of fresh spinach
  • 250g sera feta
  • 80g will be cheddar
  • 1 clove of garlic
  • 1/2 red onion
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried onion
  • 1 teaspoon dried oregano
  • 1/3 cup tomato passata (or homemade ketchup)
  • salt and pepper
  • melted butter

Heat a tablespoon of olive oil in a pan. Then add chopped garlic clove and half an onion. Fry until glassy.

Add washed spinach and fry everything for 2-3 minutes.

Put the feta cheese, dried onion, oregano and fried spinach in a bowl. Mix thoroughly. Season with salt and pepper.

Preheat the oven to 175 degrees C.

Brush the baking sheet with melted butter. Lay out one sheet and brush the phyllo dough with melted butter. (leave the edges loosely on the outside, you will crease them later). Repeat this with 4 more sheets.

Spread the spinach filling evenly all over the phyllo dough. Cover with the remaining two sheets and crease any protruding pieces of dough from the sheets underneath. Brush the whole thing with butter.

Bake in the middle of the oven until golden and crispy, about 30-40 minutes. Remove from the oven and break into pieces while still warm. Let stand for 5 minutes and serve.

Bon Appetit!

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