Description
Flaky phyllo hand pies filled with spinach, feta, herbs, and scallions—golden, crispy, and bursting with Greek flavor in every bite.
Ingredients
Scale
- 375g Antoniou Fillo Pastry
- 2 cups English spinach, finely chopped
- ¼ cup dill (or other herbs), finely chopped
- 200g Feta cheese, crumbled
- 1 cup olive oil or butter
- Lemon, to serve
Instructions
- Let the chilled Filo Pastry come to room temperature.
- In a bowl, mix chopped spinach and dill.
- Lay one sheet of Fillo on a clean surface and brush with oil.
- Place another sheet on top in a cross shape and brush with oil again.
- Sprinkle ⅛ of the spinach mixture and 20g of feta in the center.
- Fold the Fillo into a small parcel, brushing with more oil. Repeat.
- Heat olive oil in a frying pan over medium heat.
- Cook each pita for 1-2 minutes per side until golden brown.
- Serve warm with fresh lemon juice.
Notes
- Use parsley or mint instead of dill for variation.
- Serve with tzatziki or yogurt for extra flavor.
- Store leftovers in an airtight container and reheat in a pan for crispiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Pan-Fried
- Cuisine: Greek
