Cuisine: Greek
  • For the crust:
  • 1 package of filo pastry (each box will have 2 packages. Use only one)
  • For the filling:
  • 4 cups spinach
  • ¼ cup basil, chopped
  • ¼ cup parsley, chopped
  • ¼ cup fresh dill, chopped (stems removed)
  • ½ medium onion, grated
  • Zest of one lemon
  • ½ cup feta, crumbled (get the kind in water, not pre-crumbled)*
  • ½ cup ricotta cheese (or large curd cottage cheese)
  • ½ tsp. salt
  • ½ tsp. pepper
  • ⅛ tsp. nutmeg zest
  • 1 tablespoon olive oil
  • For the garnish:
  • Sesame seeds for topping
  • 1 beaten egg with a tablespoon of olive oil
  1. Remove filo pastry from freezer and allow to come to room temperature.
  2. Preheat oven to 450 degrees.
  3. Heat a pan with about 3 cups water until boiling.
  4. Remove stems from spinach, rinse & drop in boiling water for a minute, then remove and drain.
  5. Place spinach in cloth or heavy paper towel and squeeze out juice. Transfer to a large bowl.
  6. Grate onion, squeeze out juice & add to the spinach. If you opt for green onions, just chop finely & add.
  7. Mix ricotta and feta then add to spinach.
  8. Add herbs, salt, pepper & lemon zest to spinach to cheese mixture and mix well.
  9. Assembly:
  10. Grease a shallow baking dish with olive oil and start layering the filo. Do about four to six layers & drizzle olive oil over each layer.
  11. Spread filling over then layer several more of the filo. Drizzle with the egg/oil and cover with sesame seeds.
  12. Bake until brown.
*Vegetarians who avoid cheese may use cubed tofu. As for the feta get the kind that comes in a chunk in water not the pre crumbled type which is too dry.
Recipe by The FrangloSaxon Cooks at