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Our best feta and spinach filo pastry recipes - 8 recipes

Chef Tips and Tricks

VIDEO: Blue Cheese Bruschetta

Amp up your bruschetta, with a flavorful French twist!

INGREDIENTS

  • 3/4 Cup of blue cheese
  • 1/2 Cup of cream cheese
  • Green peas (cooked)
  • 4 Sun-dried tomatoes (halved)
  • 2 Slices prosciutto
  • Toast

METHOD

  1. Mix together the blue cheese and cream cheese.
  2. Spread onto toast.
  3. Top with green peas, sun-dried tomatoes, and prosciutto.
  4. Enjoy!

Top rated Feta and spinach filo pastry recipes

By

Flaky phyllo sheets are layered with a savory spinach and feta cheese filling

  • 2.5 lbs. spinach, chopped (you can substitute frozen, thawed well)
  • 1/2 cup olive oil
  • 4 large onions, diced
  • 2 bunches green onions, diced (incl. 4 inches green)
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)
  • 1/4 tsp. ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/2 lb. feta cheese, crumbled
  • 4 eggs, lightly beaten
  • 1/2 lb. ricotta or cottage cheese
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1 lb. phyllo pastry sheets
5/5 (1 Votes)

By

Inspired by the Disney animated film, "The Emperor's New Groove," these cheesy spinach puffs are made easy with sto

  • 1 (17.3 ounce) package frozen Pepperidge FarmĀ® Puff Pastry Sheets
  • 3 eggs
  • 1 tablespoon water
  • 1/2 cup crumbled feta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 1 medium onion, finely chopped
  • 2 tablespoons chopped fresh parsley
3.9/5 (65 Votes)

By

This is my healthier version of the traditional greek spanakopita

  • 1 medium onion (chopped)
  • 2 tablespoons olive oil
  • 8-10 ounce frozen spinach (thawed)
  • juice from 1/2 a lemon
  • 12 ounce crumbled fresh feta cheese
  • 2 medium eggs, beaten (organic)
  • 1 teaspoon ground nutmeg
  • 1 stick butter ( fat free, melted)
  • 1 package phyllo pastry sheets
  • 1/4 cup dried oregano
  • salt and ground black pepper to taste
4/5 (39 Votes)

By

Preheat oven to 350 degrees F (175 degrees C)

  • 1/2 cup vegetable oil
  • 2 large onions, chopped
  • 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 2 (4 ounce) packages feta cheese, crumbled
  • 4 eggs, lightly beaten
  • salt and pepper to taste
  • 1 1/2 (16 ounce) packages phyllo dough
  • 3/4 pound butter, melted
4.7/5 (3 Votes)

By

Wash, cook and drain spinach

  • 6 C spinach
  • 1 C feta cheese
  • 1 C cottage cheese
  • 1 small onion
  • 2 tbsp parsley
  • 2 tsp dill
  • 1/2 tsp salt
  • 3 beaten eggs
  • 1 tbsp butter
  • 1/2 C butter, melted
  • 1/2 pkg filo leaves, thawed
4.2/5 (18 Votes)

By

Phyllo Cups Lay the phyllo dough under a moist towel, to prevent it from drying out

  • 1 box of phyllo dough or shells
  • 1/4 cup salted butter (melted)
  • 5 slices of bacon (cut into small bits)
  • 2 cloves garlic (finely minced)
  • 1 onion (diced)
  • 1 red pepper (diced)
  • 2 (10 ounce) boxes frozen chopped spinach (thawed and squeezed dry)
  • 1 egg (beaten)
  • 1 (8 ounce) package crumbled feta cheese
  • Salt and pepper
  • 1 Roma tomatoes (diced)
  • 1 cups of mozzarella cheese (shredded)
2.6/5 (8 Votes)

By

If your phyllo pastry was in the freezer, take it out several hours beforehand so that it thaws

  • 1 medium onion (chopped)
  • 2 tablespoons olive oil
  • 8-10 ounce frozen spinach (thawed)
  • juice from 1/2 a lemon
  • 12 ounce crumbled fresh feta cheese
  • 2 medium eggs, beaten (organic)
  • 1 teaspoon ground nutmeg
  • 1 stick butter ( fat free, melted)
  • 1 package phyllo pastry sheets
  • 1/4 cup dried oregano
  • salt and ground black pepper to taste
0/5 (0 Votes)

By

Preheat oven to 350 degrees F (175 degrees C)

  • 1/2 cup vegetable oil
  • 2 large onions, chopped
  • 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 2 (4 ounce) packages feta cheese, crumbled
  • 4 eggs, lightly beaten
  • salt and pepper to taste
  • 1 1/2 (16 ounce) packages phyllo dough
  • 3/4 pound butter, melted
0/5 (0 Votes)

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Spanakopita II Spinach Pie with Feta - Spanakopita