Having tried using filo pastry on baklava, I was excited to use them on other bakes, so I found Anna Olson’s spinach and feta spanakopita which is a greek savoury bake. They’re quite simple to do and can be prepared beforehand, frozen and baked when needed. I love these little treats that can be made ahead and used when there is a last minute gathering or when time is short.









(makes 8 cigar sticks or 24 triangles)


  • 115g unsalted butter, melted
  • 8 sheets phyllo pastry
  • 1 medium onion
  • 1 clove garlic
  • 1kg frozen spinach
  • 1 cup feta cheese
  • Salt and pepper to season
  • Zest of a lemon
  • 1 egg whisked for egg wash
  • Sesame seeds to sprinkle (optional)


  1. Chop the onions and garlic and set aside.
  2. Preheat the oven at 190 degree C and line 2 baking trays.
  3. Heat about a tablespoon of melted butter in a pan and add the onion, saute till onion turns translucent. Stir in the garlic and the lemon zest.
  4. Squeeze extra liquid out of the thawed spinach and add to the pan and stir to combine.
  5. Spoon the spinach into a bowl and stir in feta cheese. Add salt and pepper to season.
  6. Leave filling to cool before assembling.
  7. Lay out a sheet of phyllo and brush evenly with melted butter and add second sheet of phyllo on top and brush again with melted butter.
  8. To make cigar sticks, cut the phyllo along the breadth and spoon the filling in an even line along the breadth and roll into cigar sticks.
  9. To make the triangles, cut the phyllo into 6 strips, spoon a little of the fillingĀ  at the base of each strip and fold the phyllo into triangles, starting at the end and sealing the filling in as you fold each triangle.
  10. Repeat with the remaining of the phyllos.
  11. Brush the filled pastries with egg wash and sprinkle with sesame seeds and bake for about 20 minutes.
  12. Alternatively, the assembled pastries can be frozen and baked in a preheated oven of 190 degrees C when needed. Bake the pastries frozen to avoid soggy pastries. These can keep for a month in the freezer.

Possible hiccups

  1. Brushing the phyllo sheets with too much butter can cause the sheets to tear easily.
  2. Watching a few videos can help in the shaping.
  3. Thawing filled phyllos before baking can cause them to be soggy, bake them directly from the freezer.

I really like that it is so simple to make and it can be made ahead of time and there are ready snacks always ready in the freezer when I need them.