Recipe adapted from Dimitra’s Dishes.


  • 1 lb. (#4) phyllo pastry at room temperature or puff pastry
  • 12 oz. salted butter, melted (use 2-3 TBSP melted butter for puff pastry)
  • 1 c. panko breadcrumbs
  • 1 lb. spinach leaves, coarsely chopped
  • 3 tsp. dried dill
  • 6 scallions, thinly sliced
  • 15 oz. ricotta cheese
  • 1 lb. feta cheese, crumbled
  • 3 eggs
  • 3-4 TBSP olive oil
  • 1/2 tsp. salt
  • 1 tsp. freshly cracked black pepper


  1. Preheat the oven to 400°F.
  2. Make the filling: In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined. Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs in a small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
  3. Assemble the Pie if Using Phyllo Dough: Sprinkle the breadcrumbs into a large baking sheet to create an even layer. Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter. Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers. Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter. Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces. Pour the remaining melted butter on top and brush all around.
  4. Assemble the Pie if Using Puff Pastry: Sprinkle the breadcrumbs into a large baking pan to create an even layer. Remove the puff pastry from packaging and cut in half. Using a rolling pin, roll each dough to the size of the baking sheet. Place one dough on top of the breadcrumbs, and then spread all of the filling evenly over the dough. Top with remaining dough and drizzle with some butter.
  5. Bake: Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven’s heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
  6. Allow the pie to rest at room temperature for 15-20 minutes and then serve.
  7. For leftovers, remove from fridge and bring to room temperature, and then warm in a 350°F, until warmed through and crispy.


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