Goulash bil Sibanikh (Phyllo Spinach Pies)


  • 6 oz feta cheese preferably Bulgarian
  • 8 oz ricotta cheese
  • ¼ cup parmesan cheese
  • 1 large egg
  • 10 oz frozen spinach thawed and completely drained
  • 16 oz phyllo dough
  • ½ cup butter unsalted, melted with oil
  • ½ cup vegetable or canola oil


  • Preheat oven to 350°F.
  • Combine cheeses, egg and spinach with a fork or a potato masher. Set aside.
  • Combine butter and oil in a small bowl.
  • Lay two sheets of phyllo dough in a baking sheet (choose a baking sheet that most closely fits the size of the phyllo dough sheets you will be using).
  • Drizzle lightly with butter and oil mixture. Continue layering and drizzling in this manner until you have used half the sheets.
  • Spread spinach mixture evenly over the dough. Continue layering and drizzling remaining phyllo dough sheets.
  • Score the pastry into 2"x2" squares or any size you desire.
  • Pour remaining butter/oil mixture over entire dish.
  • Bake at 350°F for 20-25 minutes or until very evenly golden on top.
  • Let rest for about 30 minutes before slicing and serving.


Appetizer size: Take 2 sheets of phyllo dough, cut in half lengthwise.  Drizzle with butter/oil mixture.  Put a tablespoon size of filling at the end closest to you on one set of strips.  Fold up in a triangle like a flag.  Repeat with remaining strips and arrange next to each other on a baking sheet.  Drizzle with remaining butter/oil mixture and bake as above. 
Vegan filling: spinach as above, 1/4 chopped curly parsley, 1 medium onion finely diced, 2 Tbsp olive oil, 1 Tbsp sumac, 2 Tbsp lemon juice, 1 tsp salt.  Mix and fill phyllo dough as above but use only oil.  

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