20-Min Crispy Cheese & Spinach Pie
Phyllo layers stuffed with feta, spinach, and herbs, brushed with butter and baked until golden. A fast, crunchy take on tiropita that tastes like Greece in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 8 oz feta cheese, crumbled
- 8 sheets phyllo dough, thawed
- 4 tbsp butter, melted
- 2 tbsp fresh dill (or parsley), chopped
- ½ tsp lemon zest
- 1 whole egg, beaten
Instructions
- 1
Preheat oven to 400°F. Mix spinach, feta, dill, lemon zest, and beaten egg in a bowl.
- 2
Lay one phyllo sheet on a work surface, brush lightly with melted butter, and repeat with 3 more sheets, stacking them.
- 3
Spread half the spinach mixture along one long edge, roll tightly into a log, and coil it onto a parchment-lined baking sheet.
- 4
Repeat with remaining 4 phyllo sheets and spinach mixture to make a second coil.
- 5
Brush both coils with remaining melted butter. Bake for 12–14 minutes until golden brown and crispy.
- 6
Cool 2 minutes, cut into wedges, and serve warm.
Tools you’ll need
- 9x13-inch baking sheet
- parchment paper
- small mixing bowl
- pastry brush
- oven
- chef's knife
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