Cypriot Spinach & Cheese Phyllo Pie



2 tbsp. olive oil

1 medium onion, diced

6 cup fresh spinach, roughly chopped

½ cup green onions, thinly sliced, including green

1/2 cup parsley, finely chopped

2 cup goat feta cheese, crumbled

½ cup Halloumi Cheese, grated

2 large eggs, lightly beaten

Salt and freshly ground black pepper to taste

1/4 cup unsalted butter, melted

1/4 cup olive oil

450 g phyllo pastry sheets



Preheat oven to 375F. Butter a 8 inch spring form pan and set aside.

In a small saucepan, heat oil over medium heat.  Sauté the onions until translucent and tender about 2-3 minutes. Set aside

In a large bowl, add the spinach, parsley, green onions, cooked onions, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.

Combine the melted butter with the olive oil in a bowl.

Place phyllo between a damp tea towel, this will ensure it does not dry out.

Layer 8 sheets of phyllo in the pan. Using a pastry brush, brush each with melted butter.

Fill with spinach mixture and fold edges over.

Layer 8 more sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan.

Bake for 35-40 minutes or until golden in colour. Remove from oven, allow to cool for 10 minutes prior to removing from spring form pan.



SERVINGS 6-8 | PREP & COOK TIME 1 hr 15 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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