Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Phyllo & Assembly
Method
Filling
Prepare and wilt spinach
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add chopped fresh spinach in batches (it will wilt substantially). Stir until wilted and moisture mostly evaporated, 3–5 minutes. Transfer to a colander and press out excess liquid with the back of a spoon; then spread on a cutting board and roughly chop. Let cool slightly.
Combine cheeses and aromatics
In a large bowl, crumble the feta and add the ricotta. Add the sliced green onions, chopped dill and parsley. Mix to combine.
Incorporate spinach and bind
Add the cooled, chopped spinach to the cheese mixture. Stir in the eggs, kosher salt, black pepper and nutmeg (if using). Taste and adjust seasoning. The mixture should be moist but not soupy; if very wet, squeeze more liquid from spinach or add an extra tablespoon of ricotta.
Phyllo & Assembly
Preheat oven and prepare pan
Preheat the oven to 375°F (190°C). Lightly brush a 9x13-inch baking pan (or a rimmed sheet pan for smaller triangles) with melted butter or olive oil.
Handle phyllo sheets
Keep phyllo covered with a slightly damp towel while working to prevent drying. Lightly dust your work surface with 1 teaspoon flour if needed. Lay one sheet of phyllo on the surface and brush a thin layer of melted butter over the entire sheet. Place a second sheet on top and brush again. Repeat until you have a stack of 4 sheets (for a single-layer, use 2 sheets; for sturdier base use 3–4).
Cut and fill
Cut the stacked phyllo into 3 equal strips lengthwise to form long rectangles (for triangles) or into squares for a tray bake. Spoon about 2 tablespoons of the spinach-feta filling along one end of each strip (if making triangles) or spread evenly if making tray style.
Shape triangles (if making hand pies)
Fold the corner of the phyllo over the filling to form a triangle, then continue folding the triangle along the strip (like folding a flag) until you reach the end. Brush the outside of each triangle with melted butter as you go. Place finished triangles seam-side down on the prepared pan about 1/2 inch apart.
Assemble tray bake (alternate)
If using a pan method: layer 6–8 buttered phyllo sheets in the bottom of the pan, spread the entire filling evenly, then top with another 6 buttered phyllo sheets. Brush the top layer generously with butter, score into serving pieces with a sharp knife, and sprinkle with sesame or nigella seeds.
Bake
Bake triangles or tray bake in the preheated oven until phyllo is deep golden and crisp, about 22–30 minutes for triangles and 30–40 minutes for a tray bake (check after 20 minutes to avoid burning). Rotate pan halfway for even browning.
Finish and serve
Remove from oven and let rest 5–10 minutes. If tray-baked, cut along score lines and transfer pieces to a serving platter. Serve warm or at room temperature.