Spinach, Feta and Ricotta Filo Wraps with Dill

Easter is almost here, and these feta and ricotta cheese filo wraps are a must-try. Crisp filo pastry filled with a creamy mix of feta, ricotta and greens makes a perfect snack, appetizer or main—tasty, versatile and guaranteed to be requested again and again.

What are these filo wraps?

These parcels are inspired by traditional Mediterranean pastries such as Greek spanakopita and Turkish börek. They use filo (phyllo) pastry sheets—thin layers of dough made from flour, water and oil—that become beautifully flaky when baked.

Making filo from scratch takes time and skill, so this recipe uses store-bought sheets. Filo is widely available fresh or frozen in supermarkets; look for gluten-free options if you need them. The filling in this version combines salty feta and milder ricotta, plus spinach or dill, to balance flavor and texture.

If your feta is very salty, you can desalinate it by soaking chunks in cold water for a couple of hours before using. Adding ricotta also reduces overall saltiness and creates a creamier filling.

Origins of the filo wrap

Filo-based pastries are a Mediterranean staple and appear across many countries. Variations like börek are common in Turkey, while spanakopita in Greece is a popular savory pie made with flaky filo dough, spinach and feta. These filo wraps are a handheld interpretation of those long-established favorites.

How to serve these filo wraps

Serve them warm, straight from the oven. In my family we often enjoy them with a cold glass of kefir—the combination of crisp pastry and tangy kefir is a classic pairing. They also pair well with a leafy salad, a simple Greek-style salad or a glass of tea.

These wraps are filling, so they make an excellent lunch or a picnic-friendly option for potlucks and garden parties. In Turkey they are commonly eaten with tea at breakfast, but they work any time of day.

Variations

Fillings

• Cheese: the classic combination is feta mixed with ricotta; you can also use homemade farmer’s cheese or a similar mild curd.
• Vegetarian/vegan: replace the cheese with sautéed mushrooms, spiced lentils or seasoned vegetables and use vegan filo.
• Meat: add seasoned ground lamb, beef, pork or chicken with onions and herbs for a heartier version.
• Sweet: turn them into desserts by sweetening ricotta with sugar, then adding raisins, coconut flakes or ground nuts.
• Shapes: assemble as rolls, triangles, parcels or layered pies—there’s no wrong way, just avoid overfilling the sheets.

Feta, Ricotta Cheese and Spinach Filo Wraps

This filo pastry wrap features crumbled feta, ricotta, fresh spinach and dill. It makes a delightful appetizer or a main dish served with a refreshing side.

Equipment

• Tray lined with baking paper
• Brush for oil/egg wash
• Wooden spoon and a mixing bowl

Ingredients

• 250 g feta cheese, crumbled (about 8.8 oz)
• 200 g ricotta cheese (about 7.5 oz)
• 350 g fresh spinach, washed and roughly chopped (about 12 oz)
• 12 sheets filo pastry
• 1 pinch freshly ground black pepper
• 2 tbsp sesame seeds (mix of black and white optional)
• 4–5 sprigs fresh dill
• ½ tsp salt (adjust depending on feta)
• 1 egg for egg wash
• 1 small onion (optional)

If you prefer the filling moist

• 1 egg
• 2–3 tbsp full-fat yogurt
• 50 ml milk (about 1.6 fl oz)

For a crisp finish

• 3–4 tbsp olive oil or melted butter for brushing

Instructions

1. Remove the filo sheets from the fridge at least 15 minutes before working with them—this helps prevent cracking and makes them easier to handle.
2. If using onion, finely chop and sweat it in 1 tablespoon olive oil for a few minutes. Add the washed, chopped spinach and cook until most of the moisture has evaporated (2–3 minutes). Drain thoroughly and set aside to cool.
3. Preheat the oven to 190°C (380°F). Line a baking tray with baking paper.
4. In a bowl, crumble the feta and mix with the ricotta. Taste the mixture and add salt only if needed—feta can already be quite salty. Add a pinch or two of freshly ground black pepper. If you like, divide the mix and season one portion with dill and the other with spinach.
5. Place a filo sheet on your work surface, fold to form a rectangle, and optionally brush lightly with oil or melted butter for extra crispness. Spoon a portion of the cheese mixture near the shorter edge, fold in the sides slightly, and roll or fold into parcels. Don’t overfill.
6. Arrange the rolls on the prepared tray, brush with beaten egg, and sprinkle sesame seeds on top. Bake at 190°C (380°F) for 20–25 minutes until golden and crisp.

Notes

If you only have frozen spinach, thaw it in the fridge overnight and squeeze out as much water as possible—no cooking required beyond that. These filo parcels are extremely versatile: fill them with meat, potatoes, leeks, broccoli or any vegetables you like. Sweating an onion before adding spinach adds a touch of sweetness and depth of flavor.

For extra moisture, whisk one egg with 3–4 tablespoons of full-fat yogurt and 50 ml milk, then brush each sheet lightly before filling and rolling. For a crispier finish, brush filo with olive oil or butter instead.

I often add half a teaspoon of turmeric to the cheese mix for a subtle color and health boost; use sparingly so it doesn’t overpower the other flavors.

Enjoy these filo wraps warm, and if you tried a variation, share how it turned out—they’re great for adapting and making your own.