I made this wonderful, beautiful, delicious and traditional Greek recipe for a getaway weekend with a group of friends. I was in charge of brunch, and this was the prefect recipe to bring already prepared and ready to heat up. Turned out this is good any time of the day. :)

The flaky top layers in golden brown color with the delicious savory spinach filling was just delightful!





  • 1 package of frozen spinach fully thawed and all liquids drained
  • ½ cup chopped fresh parsley
  • 2 minced garlic cloves
  • 2 eggs lightly beaten
  • 1 white onion chopped
  • ½ cup ricotta cheese
  • ½ cup feta cheese
  • 2 tbsp shopped fresh dill
  • Package of fillo dough (phyllo dough)
  • Organic Bari Olive Oil


Step 1: Thaw fillo dough in the fridge overnight- do not remove from package or open it.

Step 2: When ready to start, heat up the oven at 350°F.

Step 3: Unroll the fillo sheets and place them on top of a slightly damp kitchen cloth, and cover it with another slightly damp kitchen cloth (this is to prevent the sheets from drying and breaking up).

Step 4: In a mixing bowl, add the spinach and the remaining ingredients and stir until well combined.

Step 5: In a 9x13 baking dish, layer two fillo sheets and brush with olive oil. (You will repeat the following process 3 times) The sheets will overlap the pan. Spread the spinach mixture on top and fold overhanging dough on top of filling. Cover the filling with one fillo sheet and drizzle with olive oil. Then add two more layers and drizzle with olive oil, then two more sheets and drizzle one more time with olive oil. It's ok if they break up, it's part of the beauty. If you want you can even crumble them a little bit to add texture on the top.

Step 6: Cut the pieces into large serving squares before baking. This will make it easy when is time to serve so the fillo sheets wont break after is cooked.

Step 7: Bake for 40 minutes until the top layers are getting golden, let it rest for ten minutes before serving, and enjoy!

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