A warm batch of homemade spinach and cheese phyllo pie is equally satisfying as a simple weeknight supper or as an elegant appetizer for a special dinner.
This recipe turns basic ingredients into an irresistible dish. Thin phyllo sheets are brushed with oil, layered, filled with a savory spinach and cheese mixture, rolled into logs and baked until golden and crisp.
Quick to prepare, the pie can be made ahead and reheated just before serving. It’s delicious warm or at room temperature and also makes a great snack.
If you prefer different fillings, feel free to experiment—this version highlights spinach and cheese, but the technique works well with many combinations.
Ingredients:
- 20 sheets frozen phyllo dough (about half a standard package)
- 1 lb fresh baby spinach
- 1 small onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1 cup cottage cheese
- 2 eggs, lightly beaten
- 2 tablespoons olive oil, plus more for brushing (about 1 cup total for brushing)
- Salt and pepper, to taste
How to make it
- In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onion and sauté until golden, about 4 minutes. Transfer the onion to a large mixing bowl.
- Return the skillet to the heat and add the spinach. Cook, tossing, for about 1 minute or until wilted. Drain the spinach and let it cool. Press out excess moisture, then roughly chop.
- Add the chopped spinach to the bowl with the onion. Stir in the beaten eggs, feta and cottage cheese. Season the mixture with salt and pepper to taste.
- Preheat the oven to 350°F (175°C).
- Unroll the phyllo dough and divide the stack into two equal portions (about ten sheets each). Keep the sheets covered so they don’t dry out—use foil, plastic wrap, or a dry towel. Work quickly, as the sheets are delicate.
- Place one phyllo sheet on a clean work surface and brush lightly with oil. Layer another sheet on top and brush again. Repeat until you have 10 layered sheets.
- Spread half the filling lengthwise down the center of the stacked phyllo. Carefully roll the stack into a log, brushing the seam with oil to seal. Brush the exterior of the log with oil and place it seam-side down on a parchment-lined baking sheet.
- Repeat the layering, filling and rolling process with the remaining phyllo and filling to make a second log.
- Using a small, sharp knife, make 8–9 diagonal cuts across the tops of the logs. Bake in the preheated oven until the phyllo is deep golden brown and crisp, about 35–40 minutes.
- Allow the logs to cool slightly, then slice along the cuts and serve warm or at room temperature.
Notes and tips
- Do not cover the phyllo sheets with a damp towel; they can become soft and tear. Use foil, plastic wrap, or a dry towel instead.
- This recipe yields two logs and serves about 8 slices altogether, depending on how thick you cut them.
- You can make the logs ahead and reheat in a 350°F oven for 10–15 minutes to crisp the phyllo before serving.
Nutrition (approximate per serving)
Calories: 116 kcal | Carbohydrates: 5 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 3 g
Other phyllo recipes to try
- Loparnica – Slovenian Vegetable Pie
- Buffalo BBQ Chicken Fillo Stromboli
- Zucchini Ricotta Spiral Pie
- Fillo Ricotta Bundt Pie
Spinach and Cheese Phyllo Pie
By: Jas
Delicious homemade phyllo pie with spinach and cheese. This vegetarian dish transforms simple ingredients into something absolutely irresistible.
Prep time: 15 mins | Cook time: 40 mins | Total: 55 mins
Course: Appetizer, Main Course | Cuisine: Bosnian | Yields: 8 servings
Try this classic phyllo pie for an easy, crowd-pleasing dish that’s perfect for family dinners or entertaining. Enjoy!