Flaky pastry surrounding a savory spinach-and-cheese filling.
ingredients
ingredients
method
step-by-step directions

Michael Symon's Spinach Phyllo Pies

  • 3 tablspoons Extra Virgin Olive Oil
  • 1 small Onion (minced)
  • 2 cloves Garlic (minced)
  • 1/2 cup Pine Nuts (toasted)
  • 1/2 teaspoon Chili Flakes
  • 1/2 cup Dill (chopped)
  • Salt (to taste)
  • 2 cup Cooked Spinach (drained and chopped)
  • 1/2 cup Crumbled Feta
  • Zest of 1 Lemon
  • 4 Sheets Phyllo Dough
  • 6 tablespoons Butter (melted)
step-by-step directions
  • Preheat oven to 375F.
  • In a large pan over medium heat, sweat onion and garlic for 2 minutes.
  • Add toasted pine nuts and chili flake and cook for 1 more minute.
  • Remove from heat and stir in dill, then set aside and let cool.
  • Add 2 cups of cooked spinach, 1/2 cup of crumbled feta, zest of 1 lemon, and salt to the base mixture and fold to combine.
  • Cut phyllo in half long ways and cover with a damp paper towel.
  • Brush piece of phyllo with butter and lay out long ways in front of you.
  • Place 1 tablespoon of cheese mixture at the end closest to you and fold in half long ways. Begin folding into triangle brushing with butter after each fold.
  • Repeat with remainder of dough.
  • Bake on an ungreased sheet pan for 10 to 12 minutes.
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