Savory Pastry with Cheese, Spinach, and Meat
This savory pastry combines ground meat, wilted spinach, creamy cheese, and aromatic herbs, all wrapped in flaky phyllo or puff pastry. Baked until golden and crisp, it’s hearty, comforting, and bursting with flavor in every bite.
Total Time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6–8 pieces
Ingredients:
Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
200g (7 oz) ground beef or lamb
Salt & pepper to taste
½ tsp paprika
½ tsp dried oregano
2 cups fresh spinach (or 1 cup frozen, thawed & drained)
½ cup crumbled feta cheese
½ cup shredded mozzarella or kasseri cheese
1 tbsp chopped fresh parsley or dill
1 egg
Pastry:
1 pack phyllo dough (10 sheets) or 1 sheet puff pastry
2–3 tbsp olive oil
1 egg yolk + 1 tsp milk
Optional topping: sesame or nigella seeds
Instructions:
Prepare the Filling:
Heat olive oil in a skillet over medium heat.
Saute onion for 2–3 minutes, then add garlic and cook another 30 seconds.
Add ground meat, breaking it up, and cook until browned. Season with salt, pepper, paprika, and oregano.
Add spinach and cook until wilted (or stir in thawed frozen spinach). Remove from heat.
Cool slightly, then stir in cheeses, parsley, and 1 egg. Mix well.
Assemble the Pastry:
If using phyllo: Lay out 2 sheets at a time, brush each with oil or butter. Stack 4–5 brushed sheets.
Place 3–4 tablespoons of filling along one edge. Roll into a log or triangle, tucking in the sides.
Repeat with remaining sheets and filling.
If using puff pastry: Roll out and cut into rectangles or squares, place filling inside, fold and seal edges.
Bake:
Preheat oven to 375°F (190°C).
Place pastries on a parchment-lined baking sheet.
Brush tops with egg wash and sprinkle with sesame or nigella seeds.
Bake for 25–30 minutes or until golden brown and crisp.
Serve:
Let cool slightly before serving. Best enjoyed warm with yogurt, tzatziki, or a side salad.
Notes & Tips:
For vegetarian: Skip meat and double the cheese and spinach.
Use store-bought dough to save time, or homemade phyllo for authenticity.
You can make them into spirals, triangles, rolls, or a big pie.
Great for freezing: Assemble and freeze unbaked pastries, then bake from frozen.
Frequently Asked Questions
Q: Can I use puff pastry instead of phyllo?
A: Yes! Puff pastry gives a flakier, more buttery bite. Just seal edges well before baking.
Q: What kind of cheese works best?
A: Feta for tang, mozzarella or kasseri for melt. A mix gives the best texture and flavor.
Q: Can I make these ahead?
A: Yes! Assemble and refrigerate for up to 24 hours or freeze before baking.
Nutritional Information
Calories: 290
Protein: 13g
Carbs: 18g
Fat: 18g
Fiber: 1g
Sugar: 1g
Sodium: 420mg