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There’s something magical about the crispy, golden layers of phyllo pastry wrapped around a creamy, savory filling. This Spinach and Cheese Phyllo Pie is a timeless dish that combines fresh greens, salty cheese, eggs, and herbs into a hearty bake perfect for family meals, festive gatherings, or even a simple weeknight dinner. It’s rich but balanced, rustic yet elegant, and best of all—it’s surprisingly easy to prepare once you know the layering technique. This recipe brings together the earthy flavor of spinach, the tangy saltiness of feta and suluguni, and the fresh brightness of dill and cilantro, all encased in buttery, flaky phyllo dough.
Full Recipe
Ingredients
500 g phyllo dough
500 g spinach
500 g cheese (mix of feta and suluguni, or your choice of crumbly + stretchy cheese)
100 g green onions, chopped
1 bunch fresh herbs (dill, cilantro, or parsley)
5–10 eggs (depending on how rich you want the filling)
Salt and pepper, to taste
150–200 g butter, melted
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Cooking Directions
Prepare the spinach: Wash and roughly chop the spinach. Blanch in hot water for 1–2 minutes or sauté in a dry pan until wilted. Squeeze out excess water and let cool.
Make the filling: In a large bowl, mix spinach with crumbled feta and grated suluguni cheese. Add chopped green onions, fresh herbs, and lightly beaten eggs. Season with salt and pepper, but go easy since feta is already salty.
Prepare the phyllo: Grease your baking mold with melted butter. Layer one sheet of phyllo, brush with butter, then repeat with several layers (3–4 sheets).
Add the filling: Spread half of the spinach-cheese mixture over the phyllo. Layer 2–3 more sheets of buttered phyllo. Add the remaining filling, then top with the rest of the phyllo sheets, brushing each with butter. Tuck in the edges neatly.
Bake the pie: Place in the preheated oven and bake for 50–60 minutes, or until the top is crisp and golden brown.
Cool and serve: Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature.
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