Crispy golden top, creamy spinach filling, perfect for slicing into squares
🕒 Time
- Prep: 20 minutes
- Bake: 40–45 minutes
- Total: ~1 hour
🍽 Serves
6–8 squares
🧾 Ingredients
Filling
- 1 lb (450 g) spinach (fresh or frozen, well-drained)
- 1 cup feta cheese, crumbled
- ½ cup ricotta or cream cheese
- 2 eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt & black pepper to taste
- Optional: pinch of nutmeg or dill
Phyllo Layers
- 10–12 sheets phyllo dough
- ½ cup melted butter (or butter + olive oil mix)
👩🍳 Instructions
-
Prepare the spinach
- If fresh: sauté with olive oil until wilted, then squeeze out all liquid
- If frozen: thaw and squeeze very dry
-
Make the filling
In a bowl, mix:- Spinach
- Feta
- Ricotta
- Eggs
- Onion
- Garlic
- Salt, pepper, nutmeg/dill
-
Assemble
- Preheat oven to 375°F (190°C)
- Butter a baking dish (8×8 or similar)
- Layer 5–6 phyllo sheets, brushing butter between each
- Spread spinach filling evenly
- Top with remaining phyllo sheets, buttering each layer
-
Bake
- Score into squares before baking
- Bake 40–45 minutes until golden and crisp
-
Rest & serve
Let cool 10–15 minutes before slicing.
🌟 Tips for the Exact Look
- Very dry spinach = clean layers
- Butter every phyllo sheet
- Bake on middle rack for even browning
