This dish is always such a treat to serve. ChefGail made it for over 30 years and the taste is spot on! Enjoy as a strudel slice or triangle.

Course Appetizer, Main Course
Total Time 1 hour


  • 4 cups Spinach, steamed and drained or thawed drained (approx. 4 cups)
  • 1 cup Finely Diced Onion
  • 3 tbsp. Olive Oil
  • 3 Large Eggs
  • ¾ lbs. Feta Cheese, crumbled fine
  • 3 tbsp. Breadcrumbs
  • tsp. Nutmeg
  • tsp. Dried Dill and/or Mint
  • 1 tbsp. Dried Basil
  • 1 tbsp. Dried Oregano
  • 2 tbsp. Lemon Juice
  • 4 tbsp. Crushed Garlic
  • ½ tsp. Salt
  • ¼ tsp. Freshly Ground Pepper
  • 1 ½ boxes Filo, thawed
  • ½ lbs. Unsalted Butter, melted


  1. Chop spinach fine.

  2. Fry onion in oil until soft.

  3. Mix spinach, onions, oil, eggs, feta cheese, breadcrumbs and spices together well.

  4. Brush 3 sheets of filo pastry with butter and place one on top of the other.

  5. Cut into 6 slices widthwise and then in half lengthwise to yield 12 rectangular pieces.

  6. Add 1 tbsp. filling to bottom corner and fold pastry over into triangles.

  7. Continue folding until left with triangular piece completely enclosing spinach mixture.

  8. Place on buttered baking sheet or parchment, seam side down.

  9. Brush tops with butter and bake at 400 F for 10 to 15 minutes or until golden brown.

Recipe Notes

This method is for triangles.

For strudels, use three sets of four buttered filo sheets, split filling among the three and roll up and butter, bake and then slice when cool.

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