Crispy Spinach & Feta Bougatsa
Golden-brown phyllo pastry wrapped around creamy spinach and feta filling, finished with a light honey drizzle. A vegetarian Greek classic that's crispy outside and tender inside.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 15g
Ingredients
- 10 oz fresh spinach
- 1.5 cups feta cheese, crumbled
- ½ cup ricotta cheese
- 1 whole onion, small
- 8 sheets phyllo pastry sheets
- ½ cup butter, melted
- 3 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- 1
Place the spinach in a large microwave-safe bowl, cover loosely with a paper towel, and microwave on high for 3 minutes until it wilts and releases water. Stop halfway through and stir it around.
- 2
Let the spinach cool for 2 minutes, then place it in a fine-mesh strainer and press firmly with the back of a wooden spoon to squeeze out all the water—this prevents a soggy filling.
- 3
Chop the cooled spinach roughly into 1-inch pieces by cutting it several times in the strainer with kitchen shears or a knife.
- 4
Cut the onion lengthwise in half from root to tip, then place each half flat-side down on the cutting board and slice crosswise into thin half-moons about the thickness of a dime.
- 5
Heat 1 tablespoon of the melted butter in a medium skillet over medium heat until it shimmers and slides when you tilt the pan, about 45 seconds.
- 6
Add the sliced onion to the hot butter and stir every 30 seconds for 5 minutes until the onion turns soft and pale golden, then remove the skillet from heat.
- 7
Combine the cooled spinach, crumbled feta, ricotta, and cooked onion in a large bowl, then stir with a wooden spoon until everything is evenly mixed with no streaks of cheese.
- 8
Stir the lemon juice into the filling, then taste it—add a tiny pinch of salt if needed (the feta is already salty, so be cautious).
- 9
Preheat the oven to 375°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 10
Place one phyllo sheet on a clean work surface and brush it all over with melted butter using a pastry brush, covering every corner and edge so no dry spots remain.
- 11
Spoon 3 tablespoons of the spinach-feta filling along the bottom edge of the phyllo sheet, leaving a 1-inch border on the left, right, and bottom.
- 12
Fold the left and right edges of the phyllo inward over the filling, like folding the sides of a letter, to contain it.
- 13
Starting at the bottom edge where the filling sits, roll the phyllo sheet tightly away from you into a cylinder, keeping the sides tucked in as you roll.
- 14
Place the rolled bougatsa seam-side down on a large baking sheet lined with parchment paper, spacing it 2 inches from its neighbors.
- 15
Repeat steps 10 through 14 with the remaining 7 phyllo sheets and filling to make 8 bougatsa rolls on the baking sheet.
- 16
Brush the tops and sides of all 8 rolls with the remaining melted butter, making sure each one is fully coated so it will turn golden.
- 17
Place the baking sheet in the preheated 375°F oven and bake for 20 minutes until the phyllo is golden brown and crispy-looking, checking at the 15-minute mark.
- 18
Remove the baking sheet from the oven and set it on a heat-safe surface to cool for 5 minutes so the bougatsa firms up enough to handle.
- 19
While the bougatsa cools, pour the honey into a small bowl and stir in 1 tablespoon of water to thin it slightly so it drizzles easily.
- 20
Drizzle the honey mixture evenly over the top of each bougatsa in a thin zigzag pattern using a spoon.
- 21
Serve the bougatsa warm or at room temperature, allowing 2 rolls per person as a main course or appetizer.
Tools you’ll need
- large microwave-safe bowl
- fine-mesh strainer
- wooden spoon
- medium skillet
- large mixing bowl
- pastry brush
- clean work surface
- large baking sheet
- parchment paper
- small bowl
- knife and cutting board
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