Zesty Spinach and Feta Phyllo Pies

Every bite of these Zesty Spinach and Feta Phyllo Pies takes me back to my kitchen adventures, where fresh ingredients and a pinch of creativity transform into something magnificent. I remember the first time I made them for a gathering, the aroma wafting through the house, drawing everyone in like a moth to a flame. The golden, flaky phyllo pastry envelops a savory mixture of spinach, feta, and aromatic herbs, creating a dish that’s both comforting and vibrant. I love serving these pies warm, right out of the oven, ensuring each guest gets a taste of this delightful treat. It’s not just food; it’s a gathering of friends and family around the table, sharing laughs and stories.

What You’ll Need for Zesty Spinach and Feta Phyllo Pies

These ingredients come together to create a dish that’s not only delicious but also fulfilling. The combination of spinach and feta provides a rich flavor profile, while the phyllo pastry adds the perfect crunch. It’s the harmony of flavors and textures that makes these pies a standout.

• 1 pack of Mediterranean Delicacies Phyllo Pastry – You will only use 6 to 9 sheets, making it the perfect layer for your filling.
• 400 gms spinach – I used baby spinach leaves, which are tender and flavorful, ideal for this recipe.
• 1 onion finely chopped – This adds a sweet and savory base to the filling.
• 3 to 4 spring onions finely sliced – For a fresh and mild onion flavor.
• 1 Tbsp of chopped dill – This herb elevates the flavor with its aromatic touch.
• 1 Tbsp of chopped parsley – Freshness and color to brighten up the filling.
• Pinch of freshly grated nutmeg – About a quarter teaspoon, it adds warmth and depth to the dish.
• Zest of a quarter of a lemon – For a burst of citrus flavor that balances the richness.
• Juice of a quarter of a lemon – Or a big squeeze, this adds acidity to enhance the flavors.
• 120 gms of feta cheese – Crumbled, it brings a tangy richness that makes this dish irresistible.
• Salt and black pepper – Essential seasonings to taste.
• Olive oil for brushing – You’ll need quite a bit to ensure the pastry is golden and crispy.

Recipe Directions for Zesty Spinach and Feta Phyllo Pies

Let’s dive into making these delicious pies! The process is straightforward, allowing you to enjoy the preparation as much as the eating. Just follow these easy steps, and soon you’ll be savoring the warm, flaky Zesty Spinach and Feta Phyllo Pies.

1. Preheat your oven to 180 C / 350 F. This is crucial for achieving that perfect golden color on the pastry.
2. In a skillet, sauté the onion in a splash of olive oil until it’s soft, which takes about five minutes. You’ll know it’s ready when it becomes translucent and fragrant.
3. While the onion is cooking, heat a large pot with a few cups of water. Once boiling, add the spinach and cook for about three minutes until wilted. Drain it in a colander and set aside.
4. Squeeze out any excess water from the cooked spinach and lightly chop it up. This step is vital to prevent watery filling.
5. Add the chopped wilted spinach to the sautéed onion mix and stir well.
6. Add the dill, parsley, nutmeg, and lemon juice and zest to the mixture, cooking until the liquid evaporates. You’ll want the mixture to be thick.
7. Next, crumble in the feta cheese and mix to combine. This will create a creamy, delicious filling.
8. Take it off the heat and check the seasoning. Add salt and black pepper as needed.
9. Prepare your work area by lining a baking tray with baking paper or a silicone mat. It’s essential for easy cleanup and perfect baking.
10. Have your olive oil and a pastry brush ready. Also, keep a dampened tea towel nearby to cover the remaining phyllo pastry to prevent it from drying out.
11. Unwrap the phyllo pastry and gently remove three sheets. Roll and cover the remaining pastry with the damp tea towel to keep it moist.
12. Take each sheet, brush it all over with olive oil (or melted butter), and layer them on top of each other. Do this for all three sheets.
13. Cut the stacked pastry sheets into three equal parts lengthwise. For smaller pies, consider cutting them into four or five strips.
14. At one end of each strip, place a dollop of the spinach and feta mixture, then fold over to form a triangle. This folding technique creates the classic shape of the pie.
15. Continue folding the parcel over as you move down the strip, maintaining the triangle shape.
16. Place the triangle pies on the lined baking sheet, brush the tops with a bit more olive oil, and bake for 25 to 30 minutes until golden brown.

Recipe Notes about Zesty Spinach and Feta Phyllo Pies

To ensure the best experience when making these pies, consider the following tips:

• Storage: Store leftover pies in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispiness.
• Freezing: You can freeze unbaked pie parcels. Just assemble them and place them on a baking sheet in the freezer until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the time.
• Serving: Pair these pies with a fresh salad or a yogurt dip for a delightful meal.
• Variations: Consider adding nuts like pine nuts or walnuts for added texture and flavor.
• Health Benefits: These pies are rich in spinach, which is high in vitamins and minerals, making them a nutritious option.

Best Served With

The Zesty Spinach and Feta Phyllo Pies shine best when paired with complementary dishes that enhance their flavors. Here are some great serving suggestions:

• A crisp green salad: A refreshing side of mixed greens drizzled with a light vinaigrette can balance the richness of the pies.
• Yogurt dip: A creamy yogurt dip with dill or lemon will complement the flavors beautifully.
• Classic hummus: Serve with a side of hummus for a Middle-Eastern twist that pairs perfectly.
• Seasonal fruits: Fresh fruits like figs or pomegranate seeds add a sweet touch that contrasts with the savory pies.
• Perfect for lunch: These pies work wonderfully as a light lunch option, served with soup or a hearty salad.
• Ideal for gatherings: These pies are a great addition to any party or potluck, sure to please guests of all ages.

FAQ

Conclusion

The Zesty Spinach and Feta Phyllo Pies are a delightful fusion of flavors and textures that will surely become a favorite in your kitchen. With their crispy exterior and savory filling, they make for an irresistible treat any time of year. I encourage you to try making them yourself; you won’t be disappointed. It’s a chance to impress your family or enjoy a satisfying snack on your own!

Zesty Spinach and Feta Phyllo Pies

The ultimate comfort food, Zesty Spinach and Feta Phyllo Pies are flaky, golden, and bursting with flavor. These easy weeknight snacks are perfect for gatherings or a cozy dinner at home. Don't wait—make them tonight!

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Servings: 4 servings

Course: Appetizers

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 pack Phyllo Pastry You will only use 6 to 9 sheets.
• 400 gms Spinach I used baby spinach leaves.
• 1 Onion Finely chopped.
• 3 to 4 Spring Onions Finely sliced.
• 1 Tbsp Dill Chopped.
• 1 Tbsp Parsley Chopped.
• 1 pinch Nutmeg Freshly grated, about 1/4 tsp.
• zest of a 1/4 Lemon Zest Adds a burst of flavor.
• juice of a 1/4 Lemon Juice Or a big squeeze.
• 120 gms Feta Cheese Crumble before mixing.
• Salt To taste.
• Black Pepper To taste.
• Olive Oil For brushing, you’ll need quite a bit.

Equipment

• Large Pot
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 180 C / 350 F.
2. Sauté your onion in a splash of olive oil until soft (about 5 minutes).
3. While this is happening, heat a large pot with a few cups of water in the bottom. When the water is boiling, add the spinach and cook until it is wilted (about 3 minutes) and then drain in a colander and set aside.
4. Squeeze out any excess water and lightly chop it up.
5. Add the chopped wilted spinach to the onion mix and stir.
6. Add the dill, parsley, nutmeg, and the lemon juice and zest, and cook until the liquid has evaporated. Add the crumbled feta and mix to combine, then take it off the heat. Check seasoning and add black pepper and salt if necessary.
7. Have a baking tray lined with baking paper or a silicone sheet ready.
8. Have the olive oil and a pastry brush ready to brush down the phyllo.
9. Have a dampened tea towel ready which you will wrap the remaining phyllo in to prevent it from drying out and becoming brittle.
10. Unwrap the phyllo pastry from the packaging and gently remove 3 sheets. Roll and cover the remaining pastry with the damp tea towel.
11. Separate the 3 sheets and brush one all over with olive oil (or melted butter) and immediately place the second sheet on top of the first. Repeat. Brush the third sheet with olive oil too.
12. Cut the pastry sheets into 3 equal parts lengthways (top to bottom), or if you want to make small pies, cut 4 or 5 lengths.
13. Place a dollop of the spinach mix at one end and then fold over to form a triangle.
14. Continue to fold the parcel over as you work your way down the strip of pastry, maintaining the triangle shape.
15. Place the triangle pies on the baking sheet, brush the tops with olive oil, and bake for 25 to 30 minutes until golden brown.

Notes

• Storage: Store leftover pies in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispiness.
• Freezing: You can freeze unbaked pie parcels. Just assemble them and place them on a baking sheet in the freezer until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the time.
• Serving: Pair these pies with a fresh salad or a yogurt dip for a delightful meal.
• Variations: Consider adding nuts like pine nuts or walnuts for added texture and flavor.
• Health Benefits: These pies are rich in spinach, which is high in vitamins and minerals, making them a nutritious option.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.