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method ingredients
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch spring onions, chopped
  • 2 cloves garlic
  • Minced 1kg spinach, rinsed and chopped
  • 30g chopped fresh parsley
  • 2 eggs, lightly beaten
  • 100g ricotta cheese
  • 175g Glenisk Organic Greek Style Natural Yogurt
  • 100g crumbled feta cheese
  • 8 sheets filo pastry
  • 50g butter
  • Preheat oven to 190°c.
  • Heat 3 tablespoons olive oil in a large frying pan over a medium heat.
  • Sauté onion, spring onions and garlic until soft and lightly browned.
  • Stir in spinach and parsley, and continue to sauté until spinach is limp.
  • Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, Glenisk yogurt and feta.
  • Stir in spinach mixture.
  • Cover filo stack with 2 overlapping sheets of cling film and then a dampened kitchen towel.
  • Take 1 filo sheet from stack and arrange on a work surface with the long side nearest you (keeping remaining sheets covered) and brush with some butter.
  • Top with another filo sheet and brush with more butter. 
  • Cut buttered filo stack crosswise into 6  (roughly 12 x 23/4-inch) strips.
  • Put a heaped teaspoon of filling into 1 corner of a strip on end nearest you.
  • Fold corner of filo over to enclose filling and form a triangle
  • . Continue folding strip (like a flag), maintaining triangle shape.
  • Put triangle, seam side down, on a large baking sheet and brush  top with butter.
  • Make more triangles in same manner, using all of the filo pastry.
  • Bake triangles in middle of oven at 1850C for 20-25 minutes until golden brown.
  • Transfer to a rack to cool slightly.


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