Phyllo Pastry with Dock and Feta Cheese

"Do you have a favorite recipe for phyllo pastry? Now you do!"
Preparation20 min.
Cooking35 min.
Тotal55 min.
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  • phyllo pastry - 1 package
  • dock - 18 oz (500 g)
  • onions - 1 to 2 heads
  • feta cheese - 14 oz (400 g)
  • butter - 2/3 cup (150 g)
  • eggs - 5
  • water - 2 cups (500 ml) warm, but not hot
  • baking soda - 1 - 2 pinches
  • oil - 3 to 4 tbsp

How to cook

Wash, cut and scald the dock. Chop the onion and fry it in a few tablespoons of oil. Once softened, add the dock and simmer for 5 minutes.

Butter an oven dish and put two phyllo pastry sheets on top. Distribute crumbled feta cheese and part of the dock filling on top.

Place another 2 phyllo pastry sheets and repeat until out of products. You can pour melted butter between the sheets if you like. Finish off with two phyllo pastry sheets and cut it into squares.

Pour the remaining melted butter on top. Beat the eggs lightly with water and a pinch of baking soda. Pour it over the phyllo pastry and put the oven dish in a preheated 356°F (180 °C) oven.

Bake the phyllo pastry until nicely puffed, browned and ready. Cover the phyllo pastry with a cloth to temper. Optionally, you can substitute the dock with spinach.


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