Spinach and Cheese Fold Overs

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My kids do this weird thing where they will freak out if they see a single herb in a pot of pasta but then on the other hand devour a chunk of spanakopita…. I just love how weird kids are. Anyway here is the recipe and I am not kidding I seem to change things up every time I make it so I have added some tips and suggestions below.

Spinach and Cheese Fold Overs

Cooking Time: 1-1.5 Hour | Servings: 6 people | Makes: approximately 16 triangles


500grams fresh ricotta
500grams frozen spinach, thawed and liquid squeezed well
1 cup finely sliced spring onions
1/2 cup finely chopped flat leaf parsley
3 cloves of garlic, crushed
1 tablespoons dried dill
1/2 teaspoon ground nutmeg
100grams crumbled feta cheese
1 teaspoon salt
1/2 teaspoon cracked black pepper
375grams filo pastry sheets
150grams salted butter, melted
1-2 tablespoons of sesame seeds/nigella seeds/poppy seeds


  • Pre heat oven at 200C fan forced. In a large mixing bowl combine ricotta, spinach (please ensure excess liquid has been squeezed out well), spring onions, parsley, garlic, dill, nutmeg, feta, S&P. Mix well using hands.
  • To stuff, take filo pastry out of box and lay on the bench (I like to cover my filo pastry with a damp tea towel to prevent the pastry from cracking and drying out). Take one sheet of filo pastry and butter the whole surface, fold in half lengthways. Place 2-3 tablespoons of spinach and cheese mixture on the bottom centre. Brush the remainder of the surface lightly with more butter and fold pastry over the mixture into a triangle. continue to fold the filo into triangles until you reach the top.
  • Place triangles on a lined baking tray and butter the surface. Sprinkle with your choice of sesame seeds, poppy seeds or nigella seeds.
  • Bake uncovered for 15-20 minutes or until golden and cooked.

Tips & Substitutions:

  • Fresh silverbeet spinach leaves can be used, finely slice 4 cups worth if replacing frozen spinach
  • Shredded mozarella and/or cheddar can also be added to this mixture. I would add an additional 1/2 cup
  • Fresh thyme could also be added to this mixture, I would add 3 tablespoons of thyme leaves
  • Fresh dill could be used to substitute the dried dill. I would replace dried dill amount with 1/3 cup of finely chopped fresh dill
  • Puff pastry can be used to substitute filo pastry. Simply cut one sheet of puff into 4 squares, add 2-3 tablespoons of the spinach and cheese mixture in the centre of each square and fold over into a triangle shape. Seal by pressing edges with a fork
  • These can be frozen for up to 3 months. Please freeze initially on a lined baking tray for a minimum of 4hours before transferring to a large zip lock bag or container. To cook, simply bake straight from the freezer on a lined baking tray at 200C fan forced for 30-40minutes or until golden and cooked through.

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Ciao I’m Marylin:

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