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2 cup chopped frozen spinach, thawed and squeezed to remove liquid
1 cup crumbled feta cheese
1/2 cup ricotta cheese
1/2 cup chopped fresh parsley
1/2 cup chopped green onion
1/4 cup chopped fresh dill
2 tbsp chopped fresh mint leaves
1/2 tsp ground nutmeg
1/4 tsp EACH salt & pepper
3 egg
3 cloves garlic, minced
zest and juice of 1 small lemon
12 sheets phyllo pastry, thawed according to package instructions
1/4 cup unsalted butter, melted
Nutritional Facts
Amount Per Serving
110 Calories
4 g
7 g
8 g


1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.

2. In a large bowl, stir together spinach, feta, ricotta, parsley, onion, dill, mint, nutmeg, salt, pepper, eggs, garlic, lemon zest and juice until fully combined.

3. Unroll phyllo sheets and cover with damp tea towel to prevent drying out. Place one phyllo sheet on work surface and brush lightly with butter. Top with a second sheet and brush lightly with butter. Cut lengthwise into 6 long even strips.

4. Working with one phyllo strip at a time, spoon 1 tbsp (15 mL) of filling near the bottom corner of strip. Fold the end at an angle over the filling to form triangle. Continue folding to end of pastry, alternating to each side creating a triangle. Place seam side down, on prepared baking sheet. Brush top with butter. Repeat with remaining phyllo pastry, filling and butter.

5. Bake for 25 to 30 minutes until pastry is crisp and golden.