Greek Spinach and Feta Pastry

I just moved in to a new apartment with a lovely roommate and 2 hilarious cats. My dog Newton is slowly adjusting. The terrier in him is definitely being put on trial, but things are gradually calming down.

In the meanwhile, I am loving the new kitchen with way more counter space, and having someone with whom to share my kitchen creations so I don’t gobble them all up myself! Tonight I had a late dinner of some of my favorite Greek inspired dishes (including Greek Lemon Potatoes, which I will post soon). For now, enjoy this savory and delicious filo pastry.

Greek Spinach and Feta Pastry


  • Filo dough
  • 2 cups (cooked) spinach
  • 1/4 cup feta crumbles
  • 2 tablespoons sundried tomatoes
  • 1/4 cup olive oil
  • onion powder, pepper, lemon juice and salt to taste
  • 2 eggs


  1. Place about 4 sheets of filo dough in a round cake pan, letting the edges hang over the side. Brush each sheet with olive oil.
  2. Lightly saute the spinach in olive oil.
  3. Beat the 2 eggs.
  4. Add spinach, seasonings, lemon juice, sundried tomatoes (finely chopped) and feta cheese to the egg mixture. The mixture should be pretty firm.
  5. Scoop spinach mixture into the cake pan over the filo dough.
  6. Fold the sides of the filo dough over the spinach mixture so that it is covered.
  7. Brush the top with olive oil, or spray with pam.
  8. Bake at 350 degrees for 40 minutes, or until gold brown.

**For better results, after you have sauted the spinach, wring out excess liquid between cheesecloth.