Zesty spinach and feta phyllo pies

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These zesty spinach and feta phyllo pies are my take on a classic Greek Spanakopita. They are always a crowd-pleasing snack and are so crunchy and delicious. Sprinkle sesame seeds on before baking to add extra flavour and crunch.

I have left out the egg and used only creamy feta, and I’ve used olive oil instead of melted butter to brush down the phyllo and it works just as well.  You could use melted butter instead.  I also add lemon zest and juice and find it adds a lovely zing which wakes these up a bit.

Working with phyllo pastry can be a bit tricky, but it’s ok if it’s not perfect, the sheets are very thin and you use multiple layers.  Just work as quickly as you can.

crispy flaky pastry around salty, zest spinach

Phyllo pastry is very forgiving and easy to use once you get the hang of it.

A few of my other phyllo pie recipes you may like:

Spinach and 3 cheese phyllo pie – made into  a serpent-shape

Whipped feta with roasted tomatoes and garlic

Air fryer zucchini & cheese phyllo pies

Sweetcorn & cheese phyllo pies

Classic South African bobotie phyllo pies

Roasted butternut, ricotta, and feta phyllo pie

Leek, mushroom, and Parmesan phyllo pies

zesty spinach and feta pies ~ my version of spanakopita

Print Recipe


  • 1 pack of Mediterranean Delicacies Phyllo Pastry you will only use 6 – 9 sheets
  • 400 gms spinach I used baby spinach leaves
  • 1 onion finely chopped
  • 3 – 4 spring onions finely sliced
  • 1 Tbs of chopped dill
  • 1 Tbs of chopped parsley
  • pinch of freshly grated nutmeg about 1/4 tsp
  • zest of a 1/4 of a lemon
  • juice of a 1/4 of a lemon or a big squeeze
  • 120 gms of feta cheese
  • salt and black pepper
  • olive oil for brushing you need quite a bit


  • Pre heat your oven to 180 C / 350 F
  • Saute your onions in a splash of olive oil until soft (about 5 minutes).
  • 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.
  • Squeeze out any excess water and lightly chop it up.
  • Add the chopped wilted spinach to the onion mix and stir.
  • Add the herbs and spices and the lemon juice and zest and cook until the liquid has evapourated. Add the crumbled feta and mix to combine and take it off the heat. Check seasoning and add black pepper and salt if necessary.
  • making the pies – get everything ready first
  • Have a baking tray that has been lined with baking paper or a silicone sheet ready.
  • Have the olive oil and a pastry brush ready to brush down the phyllo.
  • Have a dampened tea towel ready which you will wrap the remaining phyllo in to prevent it from drying out and becoming brittle.
  • Unwrap the phyllo pastry from the packaging and gently remove 3 sheets.
  • Roll and cover the remaining pastry with the damp tea towel.
  • 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.
  • Cut the pastry sheets into 3 equal parts length ways (top to bottom), or if you want to make small pies 4 or 5 lengths.
  • Place a dollop of the spinach mix at the one end and then fold over to form a triangle.
  • Continue to fold the parcel over as you work your way down the strip of pastry maintaining the triangle shape.
  • Place the triangle pies on the baking sheet, brush the tops with olive oil and bake for 25 – 30 minutes until golden brown.

*This recipe was featured on the Huffington Post



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  1. So beautiful and brown! I want to reach right through the screen and have one for a midnight snack!

  2. Love the inclusion of the zest and lemon juice, I always feel that spanokopita needs a bit of zing!

  3. They were delicious too 🙂

  4. Thanks Helene. Its a fabulous Phyllo and so easy to work with

  5. This was really a great recipe.Any ideas regarding a meze platter using all those wonderful Mediterranean Delicacies products?

  6. Hi Sue, yes I’m going to be doing a whole meze platter soon, so watch this space. Plus a few other delectable ideas.

  7. Looks delicious. Would love for you to share this with us over at foodepix.com.

  8. Prior to baking , can I freeze them for a few days ?

  9. Hi Susan, I haven’t done this but think it will be absolutely fine to do as pastries / pies freeze very well. Just ensure that they are properly wrapped.

  10. If i want to make these ahead, at what point would i freeze them ??? and would i put the olive oil on top layer before or after freezing ?

  11. Hi Susan, freeze before baking and apply the top layer of oil / butter once thawed and before going in the oven. Might be worth layering cling wrap inbetween to prevetn sticking.


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