Spinach & Feta Phyllo Pastries

• Prep Time: 45 minutes

• Cook Time: 25 minutes

• Total Time: 1 hour 10 minutes

• Servings: Makes approximately 24-30 pastries (serves 6-8 as an appetizer)

• Difficulty: Intermediate

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Why You’ll Love This Recipe

• Impressive & Elegant: These pastries look like they came from a fancy bakery, but they are achievable at home.

• Perfect Texture: The filling is creamy without being soggy, thanks to a simple trick of removing excess moisture from the spinach.

• Make-Ahead Friendly: You can assemble these a day in advance or freeze them for later, making them a stress-free entertaining option.

• Customizable: The flavor profile can easily be adapted with different herbs, cheeses, or a touch of spice.

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Ingredients

For the Filling:

• 2 tablespoons olive oil

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 16 ounces (450g) frozen chopped spinach, thawed

• 8 ounces (225g) feta cheese, crumbled (about 2 cups)

• 1 cup (250g) whole-milk ricotta cheese

• 2 large eggs, lightly beaten

• 1/4 cup fresh dill, finely chopped

• 1/4 cup fresh parsley, finely chopped

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon ground nutmeg (freshly grated is best)

• Salt to taste (be careful, as feta is already salty)

For Assembly:

• 1 (16 oz / 450g) package phyllo (filo) dough, thawed according to package directions

• 1 cup (2 sticks / 225g) unsalted butter, melted (or a mixture of melted butter and olive oil for a different flavor)

• Optional for sprinkling: Sesame seeds or nigella seeds

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Step-by-Step Instructions

The most important tip for working with phyllo: Speed and moisture are your enemies. Have all your ingredients prepped and ready before you even open the package. Phyllo dough dries out and cracks within minutes of being exposed to air. Always keep the sheets you aren’t currently working with covered with a lightly damp (not wet) kitchen towel and then a layer of plastic wrap.

Part 1: Prepare the Filling (Can be done a day ahead)

1. Prep the Spinach: Place the thawed chopped spinach in a clean kitchen towel (or use your hands over the sink). Gather the edges of the towel and twist tightly over the sink to squeeze out as much liquid as humanly possible. This is the most critical step to prevent soggy pastries. You’ll be amazed at how much water comes out. Set the dry spinach aside.

2. Sauté the Aromatics: In a medium skillet, heat the 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.

3. Combine the Filling: In a large bowl, combine the squeezed-dry spinach, the cooled onion and garlic mixture, crumbled feta, ricotta cheese, beaten eggs, fresh dill, fresh parsley, black pepper, and nutmeg. Mix thoroughly until everything is well incorporated. Taste the mixture (it’s safe to eat a little) and add salt only if needed—the feta is usually salty enough. For the best flavor, you can cover and refrigerate the filling for a few hours or overnight to allow the flavors to meld.

Part 2: Assemble the Pastries

1. Set Up Your Station: Clear a large work surface. Have your roll of phyllo, the bowl of melted butter with a pastry brush, the bowl of filling, a sharp knife or pizza cutter, and a baking sheet lined with parchment paper ready.

2. Prepare the Phyllo: Carefully unroll the thawed phyllo sheets onto your work surface. Immediately cover the stack with a large piece of plastic wrap, and then a lightly damp kitchen towel on top. This creates a moisture barrier.

3. Cut the Phyllo: Using a sharp knife or pizza cutter, cut the entire stack of phyllo sheets lengthwise into 3 equal strips. Each strip will be about 3-4 inches wide. Immediately re-cover the cut strips with the plastic wrap and damp towel.

4. Work with One Strip at a Time: Take one strip of phyllo and lay it vertically in front of you. Keep the rest of the strips well covered. Brush the entire strip lightly with melted butter.

5. Add the Filling: Place a slightly heaped teaspoon of filling at the bottom end of the strip (the end closest to you).

6. Fold into Triangles (like folding a flag):

   • Take the bottom right corner of the strip and fold it diagonally over the filling to the left edge, forming a right-angle triangle.

   • Now, fold the triangle straight up along the seam.

   • Next, fold the triangle to the left.

   • Continue folding the triangle up and over, like folding a flag, until you reach the end of the phyllo strip.

7. Seal the Pastry: You should have a small triangle of phyllo left at the top. Brush it lightly with butter and fold it over to seal the seam. Place the finished triangle, seam-side down, on the prepared baking sheet. Brush the top of the pastry lightly with more butter. This final butter wash is what gives it that signature golden sheen.

8. Repeat: Continue with the remaining phyllo strips and filling. Place the pastries about 1 inch apart on the baking sheet. If desired, sprinkle with sesame or nigella seeds before baking.

9. Chill (Optional but Recommended): Place the baking sheet with the assembled pastries in the refrigerator for 15-20 minutes while your oven preheats. This firms up the butter and helps the layers stay separate during baking.

Part 3: Bake

1. Preheat Oven: Preheat your oven to 375°F (190°C) .

2. Bake: Bake the chilled pastries for 20-25 minutes, or until the phyllo is deeply golden brown and crisp. Rotate the baking sheet halfway through for even browning.

3. Cool Slightly: Let the pastries cool on the baking sheet for at least 5-10 minutes before serving. The filling will be molten hot straight out of the oven. Serve warm or at room temperature.

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Storage & Make-Ahead Tips

• To Make Ahead (Assembled but Unbaked): Arrange the unbaked pastries on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be baked directly from frozen, just add 5-10 minutes to the baking time.

• To Store Leftovers: Keep baked pastries in an airtight container in the refrigerator for up to 3 days.

• To Reheat: To restore crispiness, reheat them in a preheated oven or air fryer at 350°F (175°C) for 5-8 minutes. The microwave will make them soggy.

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Nutrition Information

Serving Size: 2 pastries
Servings Per Recipe: 12 (based on 24 pastries total)

Note: Nutrition information is an estimate and will vary based on the specific brands of ingredients used and the exact size of pastries.