Preparation info

  • Difficulty


  • Makes about


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

These are to be found everywhere in Cyprus and Greece. They are good alone or as part of a meze platter. You can make them smaller: just cut more strips down the width of the filo and dollop less spinach mix onto the pastry. This will make about 18 medium-sized delicious buttery, crispy pies or 30-ish smaller ones.


  • 500 g (1 lb 2 oz) english spinach
  • 350 g (12 oz) feta cheese
  • 2 eggs, lightly beaten
  • grated nutmeg
  • 3 tablespoons grated parmesan cheese
  • 375 g (13 oz) filo pastry
  • 180 g (6 oz) butter, melted


Blanch the spinach in boiling salted water for a few minutes and then drain well. When it has cooled slightly, chop it up finely, squeezing out as much excess water as possible. Put the spinach in a bowl, add the feta and mash with a fork or wooden spoon. Mix in the eggs, a little nutmeg and the parmesan. Season with black pepper.

Preheat the oven to 180°C (350°F/Gas 4). Lay out one sheet of the filo pastry on a work surface and brush with melted butter. (Keep the rest of the filo covered with a damp cloth so that it doesn’t dry out.) Put another sheet of filo to fit exactly over the first and brush this with butter too. Cut the filo into 10 cm (4 inch) strips down the length.

Put 1 tablespoon of spinach filling at the bottom middle of each strip and fold the right corner over to the left side to make a triangle. Fold the pastry upwards to create another triangle and continue until you have made a neat package. Brush both sides with butter and arrange on a baking tray so they fit quite compactly. Repeat with the rest of the pastry and filling. Bake for about 15–20 minutes, or until the pastry is golden and crisp, and then serve immediately.