Description
These zesty spinach and feta phyllo pies are a delightful Mediterranean-inspired appetizer or light meal, combining flaky, crispy phyllo pastry with a tangy spinach and feta cheese filling seasoned with fresh herbs and lemon zest. Perfectly golden and packed with flavor, these individual pies are easy to make and guaranteed to impress.
Ingredients
Filling:
- 10 oz (280 g) fresh spinach, washed and chopped
- 1 cup (150 g) crumbled feta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 large egg, lightly beaten
Phyllo Pies:
- 8 sheets phyllo pastry, thawed
- 4 tbsp unsalted butter, melted (for brushing)
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes. Add the chopped spinach and cook until wilted and any excess moisture has evaporated, about 3-4 minutes. Remove from heat and let cool slightly.
- Mix Filling Ingredients: In a bowl, combine the cooked spinach mixture with crumbled feta cheese, fresh dill, parsley, lemon zest, salt, black pepper, and the beaten egg. Mix well to incorporate all ingredients evenly.
- Prepare Phyllo Sheets: Place one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush with more butter. Repeat until you have a layered stack of 4 sheets brushed with butter.
- Assemble the Pies: Cut the layered phyllo stack into 4 equal rectangles. Spoon a couple of tablespoons of the spinach and feta filling onto the center of each rectangle. Fold the phyllo over the filling to form pies, either folding into triangles or squares, and secure the edges by pressing them gently.
- Final Layering: Repeat the layering and cutting process with the remaining 4 phyllo sheets and leftover butter to create another 4 pies with filling.
- Bake: Preheat your oven to 375°F (190°C). Place the assembled pies on a baking sheet lined with parchment paper. Brush the tops with additional melted butter for a glossy finish. Bake for 20-25 minutes or until the phyllo is crisp and golden brown.
- Serve: Remove from the oven and let cool for a few minutes before serving. These pies are delicious warm or at room temperature.
Notes
- Ensure the spinach is well-drained after cooking to prevent soggy phyllo.
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and squeeze out excess water thoroughly.
- Phyllo pastry must be kept covered with a damp towel while working to prevent it from drying out and cracking.
- These pies can be made ahead and baked just before serving or frozen unbaked and baked directly from frozen, increasing baking time slightly.
