Crispy golden phyllo pastry filled with a savory blend of spinach, creamy feta, and fresh herbs, finished with a sprinkle of sesame seeds for an enticing crunch.
Why You’ll Love This Recipe
- Effortless elegance: simple to assemble, delightful to serve.
- Flavor-rich: creamy feta and ricotta paired with bright spinach and dill.
- Versatile serving: perfect for appetizers, brunch, or as a light meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- phyllo dough, thawed
- fresh spinach, chopped
- feta cheese, crumbled
- ricotta cheese
- fresh dill, chopped
- olive oil
- egg, lightly beaten
- black pepper
- salt
- sesame seeds (white and black)
- melted butter or olive oil (for brushing)
Directions
- Preheat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine chopped spinach, crumbled feta, ricotta, chopped dill, beaten egg, salt, and pepper. Mix until evenly integrated.
- On the prepared baking sheet, lay one sheet of phyllo dough and brush lightly with melted butter or olive oil. Repeat layering four to five more sheets, brushing each.
- Evenly spread the spinach–feta mixture over the layered phyllo.
- Cover with another four to five sheets of phyllo, brushing each layer with butter or oil.
- Brush the top layer thoroughly, then sprinkle sesame seeds evenly across the surface.
- Using a sharp knife, pre-cut the phyllo into squares (helps with serving after baking).
- Bake for 25–30 minutes until the pastry is puffed and golden brown.
- Allow to cool slightly, then serve warm or at room temperature.
Servings and timing
- Servings: about 16 one-inch squares (varies with cut size)
- Preparation time: 15 minutes
- Cook time: 25–30 minutes
- Total time: approximately 40–45 minutes
Variations
- Add protein: Stir in chopped cooked bacon or diced cooked chicken for more substance.
- Cheese alternatives: Substitute ricotta with cream cheese or try goat cheese instead of feta.
- Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika.
- Leafy changes: Use Swiss chard or kale in place of spinach for a new flavor twist.
Storage/Reheating
- To store: Refrigerate leftover squares in an airtight container for up to 3 days.
- To reheat:
- Preheat oven or toaster oven to 350 °F (175 °C).
- Rewarm squares on a baking sheet for about 8–10 minutes until warmed and crisp.
FAQs
What if I can’t find fresh phyllo dough?
You can use frozen phyllo. Thaw overnight in the refrigerator, then let it rest at room temperature (covered) before use to prevent cracking.
Can I use frozen spinach?
Yes—thaw and drain it thoroughly before mixing to avoid excess moisture.
Do I have to pre-cut the squares?
Pre-cutting helps chopping cleanly after baking, but you may leave whole and cut after cooling if preferred.
Can I make these ahead for a party?
Prepare through the layering and filling steps, cover, and refrigerate unopened. Bake just before serving, adding a few extra minutes for chill.
Can I freeze baked squares?
Yes. Freeze in a single layer on a baking sheet, then transfer to freezer bags. Reheat from frozen at 350 °F for about 15 minutes until heated and crisp.
Is there a way to make them gluten‑free?
Yes—use gluten‑free phyllo dough if available or try gluten‑free puff pastry as an alternative.
Can I omit the egg?
Yes—the egg helps bind the filling but is not essential. You may increase ricotta slightly if skipping the egg.
How do I prevent soggy bottoms?
Ensure thorough brushing of phyllo layers with butter or oil, and drain spinach well before adding to the mixture.
Are these suitable for vegetarians?
Yes, this recipe is vegetarian. To make vegan, use dairy-free cheese alternatives and an egg substitute like flax egg.
Can I change the herb?
Absolutely—parsley, mint, or chives make delightful alternatives to dill.
Conclusion
Spinach and Feta Phyllo Squares are a timeless combination of crisp, flaky pastry and savory, creamy filling. With simple assembly and delightful flavor, these squares are ideal for elegant gatherings or relaxed meals. Whether sticking to the classic or exploring variations, this recipe delivers charm and satisfaction in every bite.
Print
Spinach and Feta Phyllo Squares
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 squares
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Pâte phyllo dorée et croustillante garnie d’un savoureux mélange d’épinards, de feta crémeuse et d’herbes, garnie d’une pincée de graines de sésame pour plus de croquant.
Ingredients
- 1 paquet de pâte phyllo décongelée
- 2 tasses d’épinards frais, hachés
- 1 tasse de fromage feta, émietté
- 1/2 tasse de fromage ricotta
- 1/4 tasse d’aneth frais, haché
- 2 cuillères à soupe d’huile d’olive
- 1 œuf légèrement battu
- 1/4 cuillère à café de poivre noir
- 1/4 cuillère à café de sel
- 2 cuillères à soupe de graines de sésame (blanches et noires mélangées)
- 1/4 tasse de beurre fondu ou d’huile d’olive (pour badigeonner)
Instructions
- Préchauffer le four à 190 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Dans un bol, mélanger les épinards, la feta, la ricotta, l’aneth, l’œuf, le sel et le poivre jusqu’à ce que le tout soit bien mélangé.
- Déposez une feuille de pâte filo sur la plaque de cuisson et badigeonnez-la légèrement de beurre fondu ou d’huile d’olive. Répétez l’opération avec 4 ou 5 feuilles, en les badigeonnant chacune de beurre.
- Répartir uniformément le mélange d’épinards sur les couches de pâte phyllo.
- Recouvrir de 4 à 5 autres feuilles de pâte filo, en badigeonnant chaque feuille de beurre.
- Badigeonnez la couche supérieure de beurre et saupoudrez de graines de sésame.
- À l’aide d’un couteau bien aiguisé, coupez en carrés avant la cuisson.
- Cuire au four pendant 25 à 30 minutes, ou jusqu’à ce qu’ils soient dorés et croustillants.
- Servir tiède ou à température ambiante.
Notes
- Couvrez les feuilles de pâte filo non utilisées avec une serviette humide pour éviter qu’elles ne sèchent.
- Vous pouvez remplacer les épinards surgelés (décongelés et égouttés) si les épinards frais ne sont pas disponibles.
- Les restes peuvent être conservés au réfrigérateur et réchauffés au four pour plus de croustillant.
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
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