I really thought I could stay away from my traditional Greek recipes but the spinach and leeks and green onions and dill caught my eye at the outdoor market today… I was helpless. The pack of rolled filo dough waiting for me in the fridge didn't help much either. The filling is simple enough to prepare and can easily be varied. I appreciate the half & half mix of spinach leaves with the green onions and leeks but you can play around with that (chard leaves, less onions, no leeks, etc.). The proportions are what count, you need about 600 grams of greens/vegetables for 2 eggs and 200 grams of feta cheese. And of course, the sheets of filo dough (so transparently thin and fragile so work quickly and carefully and if necessary, cover the stack of filo-pastry sheets with a slightly damp cloth to avoid too much drying out and crumbling). And butter, lots of it. The end result of the buttering of the sheets is the taste of course and that puffiness and typical crispiness (I always use half-salted butter and add only a bit of salt at the end when tasting the filling). And don't forget the dill… I usually make a larger batch of these using the whole packet of filo or 2/3 of it (18-24 sheets) because these filo pockets freeze extremely well (when uncooked). Just follow every step except for the baking, put them in a flat plastic container with sheets of waxed-paper in between and freeze. When you're ready to bake them, place on a baking sheet, just melt some butter with just a little bit of water (it adds crispiness as they cook) and bake for 25-30 minutes after they've thawed out for 5-10 minutes). My version of tiropita soon (no greens) just cheese and a little surprise filling soon !



12 filo-wrapped pockets


  • 12 sheets of filo dough about 250 grams or half a pack (my sheets measure 37x29cm or 14,5x11,5 inches)
  • 300 grams of spinach leaves (ends of stalks removed, washed and spin-dried)
  • 150 grams chopped leeks (2-3)
  • 150 grams chopped green onions (4-6)
  • 1/4 cup olive oil (for cooking and wilting the greens, approx. 55 grams)
  • 2 eggs(100-110 grams)
  • 200 grams feta cheese (1 block)
  • 1 tbsp cream cheese (optional & for added creaminess)
  • 1/2 cup fresh dill (25 grams)
  • 1/2 tsp sea salt (or more)
  • 1/2 tsp ground pepper (or more)
  • 1/2 cup melted butter (approx. 130 grams)
  • 1/2 tbsp water


part 1 - filling

  • wash the spinach leaves (the large sturdy leaves, not baby spinach) and spin-dry and chop coarsely
  • chop the green onions and leeks
  • in a large pot, heat up the olive oil and cook the green onions and leeks at med-high heat until translucent
  • add in the spinach, stir everything and cover until wilted and cooked for another 5 minutes and set aside and transfer to a large bowl to cool down
  • beat your eggs and them to the bowl
  • add the crumbled feta cheese
  • chop up the dill and add to the bowl and mix well
  • you can add 1 tbsp or two of cream cheese (for added creaminess)
  • taste for salt and pepper (add accordingly to your taste preferences)

part 2 - filo dough

  • melt the butter
  • set everything up on a large working surface covered with a long length of waxed-paper (the bowl of filling, the melted butter and a brush, the stack of filo dough)
  • brush butter on one side of the first sheet of filo (still on the stack of sheets if you prefer)
  • fold it in half and lay it onto your waxed-paper covered working surface (you should now have a rectangle measuring 18x27cm or 7 1/4x11 1/4 inches)
  • brush butter on both the top and underside of the sheet of filo
  • take a large heaping tbsp or two of filling and place on the filo sheet, towards the middle and one side of the rectangle, about 1 inch or 2,5cm from the edge
  • fold over the part on the side closest to the edge and then fold over the top edge and bottom edge to meet up in the middle
  • start rolling it over several times towards one side, until formed
  • put onto your wax-papered baking sheet and start the next one and place onto your baking sheet until all are done

it is helpful to use the first completed filo pocket as a template, so you can keep it close-by and align it to the next sheet of filo you'll be working on (as you can see in the video)

  • heat your oven to 180°C (355°F)
  • place a sprig of dill on each and brush the tops with the remaining melted butter and a little bit of water
  • bake for 25-30 minutes, rotating the baking sheet once half-way through
  • serve warm or at room temperature

avoid placing them in the refrigerator because they will get soft/soggy but they can be easily reheated and re-puffed in a hot oven at 180°C (355°F) for 5 minutes