
Buttery layers of phyllo cradle a tangy, herb-flecked spinach and feta filling—crispy, aromatic, and satisfying in every flake. It balances bright lemon and dill with rich cheese and eggs for a classic Greek pie.
1 ½ lb spinach, washed and coarsely chopped
3 tbsp olive oil
1 yellow onion, finely chopped
2 clove garlic, minced
3 stalk scallions, thinly sliced
¼ cup fresh dill, chopped
8 oz feta cheese, crumbled
2 eggs, beaten
1 lemon, zest and juice
4 tbsp butter, melted
16 phyllo dough, thawed if frozen
1 tsp kosher salt
½ tsp black pepper
1 pinch ground nutmeg
1 tbsp sesame seeds
Nutritional information is calculated using an ingredient database and should be considered an estimate.

A warm, fragrant Greek pilaf where sweet, softly sautéed leeks melt into tender rice enriched with butter and olive oil. Bright lemon and fresh dill lift the dish into something homey yet celebratory—perfect as a weeknight side or a simple main with a salad.

Crisp-edged zucchini fritters studded with salty feta and fresh herbs, pan-fried until golden and served with lemon for brightness. A rustic, quick-to-make Greek favorite that balances moisture-squeezed zucchini with a light, savory batter.

Slow-braised beef simmers in a warm tomato-wine sauce until tender, finishing with tender orzo that soaks up the juices for a comforting, family-style Greek bake. The dish balances rich, savory meat with bright tomato and a hint of cinnamon for a comforting, aromatic finish.