Enjoy our delicious take on the classic Greek pastry. Spinach, feta, ricotta and fresh seasonings are wrapped in phyllo pastry to make a crispy appetizer or a light meal. Serve with fresh tzatziki.


Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.

In a large bowl, stir together spinach, feta, ricotta, parsley, onion, dill, mint, nutmeg, salt, pepper, eggs, garlic, lemon zest and juice until fully combined.

Unroll phyllo sheets and cover with damp tea towel to prevent drying out. Place one phyllo sheet on work surface and brush lightly with butter. Top with a second sheet and brush lightly with butter. Cut lengthwise into 6 long even strips.

Working with one phyllo strip at a time, spoon 1 tbsp (15 mL) of filling near the bottom corner of strip. Fold the end at an angle over the filling to form triangle. Continue folding to end of pastry, alternating to each side creating a triangle. Place seam side down, on prepared baking sheet. Brush top with butter. Repeat with remaining phyllo pastry, filling and butter.

Bake for 25 to 30 minutes until pastry is crisp and golden.

Brought to you by: Egg Farmers of Ontario