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Three pieces of spinach pie.

Spinach Pie With Phyllo

  • Author: Balkan Lunch Box
  • Prep Time: 20
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x


Spinach pie with phyllo dough and cheeses. Also known as pita zeljanica this is an amazing, quick lunch the entire family will love. 




  • 16-18 ounces fresh (raw) spinach (minced)
  • 4-5 ounces ricotta cheese 
  • 4-5 ounces feta cheese (shredded)
  • 16 ounces sour cream 
  • 5 eggs
  • salt to taste

Phyllo and phyllo coating:

  • 1 box of phyllo dough (16 ounces of phyllo, or about 18-20 sheets)
  • 3-4 tablespoons butter
  • 1 tablespoon oil


  • 1 cup milk
  • 2 tablespoons butter


  1. Filling: In a large bowl, combine filling ingredients. Whisk until ingredients are completely integrated. Heat oven to 450°f (230°c).  
  2. Assembly: Grease  a baking pan.* Layer one phyllo sheet on the bottom of the pan. Brush a thin layer of (butter and oil) coating over the sheet. Add another sheet of phyllo on top of the first one and repeat the coating. 
  3. Grab a generous amount of filling (about 4 tablespoons), and spread evenly over the top sheet. Layer two sheets on top of the filling, coating each before adding the next layer (just like in step two). Top with the filling again and spread it evenly. Repeat phyllo, coating and filling layers until you run out ingredients. Make sure the last, top, pie layer has at least 3-4 sheets of phyllo.* Brush it with coating put the pan in the oven.  
  4. Bake 5 min. Lower temperature to 400°f (200°c) and bake another 30 min.* Monitor the pie so it doesn’t blush too much (or burn). If it blushes too much lower the temperature to 355°f (180°c) or cover with foil. 
  5. Topping: In a small pan combine milk and butter. Warm up the milk just until the butter melts. Take the spinach pie out of the oven and using a teaspoon distribute the topping evenly over the pie. Turn the oven off and return the pie inside for a few minutes; alternatively, you can cover it with a clean kitchen towel. (If able to resist) Rest pie for 20-ish minutes, then serve. 


Step 2: My pan is approximately 10.5x15.5 inches (27x39 cm), however, many similar, rectangular, pan sizes will work. If you use a smaller pan you’ll have more layers and a thicker pie, and vice versa. You can cut phyllo to fit your pan, or shrivel it up a little bit. You may have to use just one sheet, doubled instead of two, per layer. The point is that phyllo is malleable and adjustable, while this recipe is forgiving.

Step 3: Sometimes the top sheet will blush or even burn slightly. This way you can remove it once you are done with baking, unless you like it a little charred. 

Step 4: As always, be mindful of your oven. If it runs on the hotter side, lower the temperature to 355°f (180°c) when baking and maybe add a few more minutes if necessary. If it runs on a cooler side, you can raise the temp to 410°F (210°c) but not much higher.  

Nutritional information is a rough estimate based on 1 of 6 servings.


  • Serving Size: 1 of 6
  • Calories: 496
  • Sugar: 4.1g
  • Sodium: 601mg
  • Fat: 41.6g
  • Saturated Fat: 23.8g
  • Carbohydrates: 15.8g
  • Fiber: 2g
  • Protein: 17.8g
  • Cholesterol: 232mg

Keywords: spinach and ricotta pie, cheese spianch pie, feta and ricotta pie

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