Nina Marcinowski

You can use any soft green in this recipe; spinach, chard, or Asian greens, combine them if there are several varieties. Kale works okay if it is not more than half of the total greens; collards are a little strong. This recipe is a good guideline and really only a casserole in phyllo dough.


  • 3 tablespoons olive oil
  • 2 lbs Spinach, washed and chopped and well drained
  • ½ cup fresh chopped parsley, or ¼ cup dry
  • 1 large Onion chopped
  • ¼ cup fresh dill, chopped, or to taste
  • 2 to 3 cloves garlic, chopped
  • 1 egg beaten
  • ½ lb Feta cheese, crumbled. Use more cheese if you like, other cheese with the Feta is good, I like some ricotta, cottage cheese, or Parmesan 8-10 Phyllo sheets, thawed, keeps better under a damp towel
  • ¼ cup olive oil mixed with 2 tablespoons melted butter
  • ¼ teaspoon black pepper


  1. In 3 tablespoons of olive oil sauté onion and garlic till soft, add greens, parsley, and dill, cook till spinach is wilted, about 2 more minutes. Set aside to cool.

  2. Mix egg and cheese in a large bowl, add cooled greens mix. Grease the bottom of a sheet cake pan, 9″ x 12″, with the oil mixture. Lay a piece of phyllo dough and spread lightly with oil mix, a brush works well. Do this with 4 sheets of phyllo. Spread half of spinach mixture on phyllo. Put 4 more pieces of phyllo with oil on top and spread the rest of spinach mix on top. Top with remaining 2 sheets of phyllo, spread generously with oil mixture. Bake at 350′ for 30-40 minutes until golden. Cool slightly and cut with a sharp knife. This is good cold too.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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