Spinach and Cheese Phyllo Pie

A warm batch of homemade phyllo pie is just as wonderful as a weeknight supper as it is as an appetizer with a formal dinner. This dish transforms simple ingredients into something that is absolutely irresistible. Phyllo sheets are brushed with butter, stacked, filled with spinach and cheese mixture then baked. Easy to make, the pie can be baked ahead and reheated just before serving. It makes a great snack too, cold or warm. If you’re not a fan of spinach or cheese, you can customize the filling to your liking. It won’t be the spinach and cheese phyllo pie but hey, sharing and trying recipes is the best way to experiment and come up with your own creations.


20 sheets frozen Phyllo Dough (one 8 ounce package)
1 lb fresh baby Spinach
1 small Onion, finely chopped
½ cup Feta Cheese, crumbled
1 cup Cottage Cheese
2 Eggs, lightly beaten
2 tablespoons Olive Oil, plus more for brushing (about 1 cup)
Salt and Pepper



In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Transfer to a large bowl.

Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture and then roughly chop. Add spinach, feta and cottage cheese to bowl with onion and season with salt and pepper. Fold in beaten egg.

Preheat oven to 350 degrees Fahrenheit. Unroll phyllo. Separate in half (about ten sheets each) and keep covered to prevent drying. Note: do not cover with damp towel as advised in many recipes because the sheets are thin and delicate and will quickly turn into a mush. Cover them with foil, clear plastic wrap or dry towel. Work quickly to assemble.
Place one sheet on a work surface. Brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Place log, seam side down on a parchment lined baking sheet.


Repeat with remaining phyllo and filling.

Using a small sharp knife, make 8-9 diagonal cuts on top of logs. Bake until deep golden brown 35-40 minutes. Cut into slices along slashes. Serve warm or at room temperature.


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Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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7 Comment

  1. […] grocery store, usually right next to the pie crusts. What to do with the second roll of phyllo? Make spinach and cheese pie, which I made on the air for the Dinner and a Book TV show, or baklava. Both taste […]

  2. […] feta salad stacks (omit bacon!) butternut squash kale lasagna sweet potato goat cheese quiche spinach and cheese phyllo pie sour cream potato gratin asparagus cheese tart (use any swiss cheese like gruyere) cream of […]

  3. Reply
    August 28, 2015 at 9:40 pm

    Yum!! I just made this for lunch and it’s delicious!

    1. Reply
      August 29, 2015 at 4:00 pm

      YAY, I’m so happy you like it! 😀 Thanks for trying out my recipe and for stopping in. Hope you have a grand weekend!!!

  4. […] of you reading this perhaps might not know! My good friend Jas from All That’s Jas‘ Spinach and Cheese Pie caught my eye right away! Growing up around old world Greek families, this was “a must […]

  5. Reply
    June 7, 2013 at 2:10 pm

    Looks wonderful and so yummy! 🙂

    1. Reply
      June 10, 2013 at 2:07 am

      HVALA SIBELLA! A variation of our traditional pita 🙂

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