Ingredients
Scale
- 1 small onion, diced
- 1 clove garlic, minced
- 1 pound baby spinach, chopped (large stems removed)
- 1 bunch parsley, chopped
- 2 tablespoons chopped fresh oregano
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- ½ pound pasta (any preferred shape)
- 1 package phyllo pastry
- Butter, melted (for brushing between layers)
Instructions
- Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Sauté the Aromatics
- Melt a bit of butter in a pan over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Spinach
- Add the chopped spinach, parsley, and oregano to the pan. Stir and cook until the spinach is wilted, approximately 5 minutes. Remove from heat.
- Combine the Cheese Mixture
- Transfer the cooked spinach mixture to a large bowl. Add the crumbled feta, ricotta, and grated mozzarella, stirring until well combined.
- Cook the Pasta
- Cook the pasta in boiling water, reducing the cooking time by a few minutes from the package instructions so the pasta is al dente. Drain and immediately mix with the spinach and cheese mixture.
- Prepare the Phyllo Layers
- Lightly butter a small baking dish. Layer 2 sheets of phyllo pastry in the dish, brushing each layer generously with melted butter. Repeat this until you have 6 layers in total.
- Add the Filling
- Spread the pasta and spinach mixture evenly over the phyllo layers. Fold any excess phyllo over the top and brush with melted butter for a crispy finish.
- Bake
- Bake in the preheated oven for 25-30 minutes or until the phyllo is golden brown and crispy.
- Serve
- Let the phyllo bake sit for about 10 minutes to allow it to set slightly before slicing. Serve warm and enjoy!
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 6-8