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Easy Greek Spanakopita


  • 6 stalks green onion, chop finely
  • 1 lb organic fresh baby spinach, chop using kitchen scissors, if leaves are really big remove the long stems
  • 2 eggs, beaten
  • 3 Tbsps extra virgin olive oil, plus 1/4 cup to add to butter
  • 8 oz pecorino Romano cheese, grated
  • 8 oz sheep’s milk feta cheese, crumble yourself
  • 1 Tbsp dried dill
  • 1 Tbsp dried oregano
  • 1/2 tsp black pepper
  • 1 package The Fillo Factory Organic Dough properly thawed.
  • olive oil spray
  • 1/3 stick grass-fed butter, melted


Substitute non-stick olive oil spray for all or part of the olive oil/butter.


  1. Thaw phyllo according to package directions.
  2. Preheat oven to 350 F.
  3. Heat a small skillet on medium low with 1 Tbsp olive oil and saute green onion 3-4 minutes.
  4. Place all ingredients in large bowl, green onion through pepper, add remaining 2 Tbsp of olive oil, use hands to combine.
  5. Open box of Phyllo, remove package, do not open wrapper.
  6. Use serrated knife to cut into 4 inch sections. 1 roll of Phyllo should make 4 sections.
  7. Work 1 section at a time. Place remaining sections under a slightly damp towel until ready to use. This will prevent phyllo from drying.
  8. Remove paper, find center and unroll.
  9. Using one strip at a time, dab with butter/oil along strip of phyllo if using, or spray with oil.
  10. Place a heaping TBS of the spinach filling about ½ inch above the bottom of the dough.
  11. Fold dough over filling just barely covering, and begin to fold over in triangles. Don’t worry about being perfect here, the goal is just to keep the filling inside.
  12. Place on a parchment lined baking sheet and coat with oil spray.
  13. Repeat until you have used all of the spinach filling.
  14. Bake at 350 F, approximately 20-25 minutes until phyllo is golden. Serve hot.

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