Riverland Farm

This is a great way to eat spinach. There are a couple of tricks added to make the prep time shorter!




Moosewood Cookbook

Prep Time

1 1/2 hours


  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 tsp salt
  • 1 tbsp chopped basil, oregano, and dill
  • 2 1/2 lb spinach, finely chopped (use a food processor to save time)
  • 5 cloves garlic, minced (or use garlic scapes)
  • 3 tbsp flour
  • 2 cup (packed) crumbled feta cheese (1 lb.)
  • 1 cup cottage or pot cheese
  • black pepper to taste

For the crust:

  • 2 sticks (1/2 lb.) unsalted butter, melted, or 1/3 to 1/2 cup olive oil
  • 1 lb. filo, thawed according to package directions


Preheat oven to 375 degrees F. Brush 9x13-inch baking pan with butter.

Heat oil in large saucepan or Dutch oven. Add onions and garlic and sauté until soft. Add spinach and stir until wilted. Add flour, stir, and cook over medium heat for 2-3 minutes. Remove from heat.

Stir in fresh herbs and salt. Mix in feta and cottage cheese, adding black pepper to taste. Add more salt if needed.

2 options for assembling:

  1. Place a sheet of filo in prepared pan, letting the edges climb the side of the pan. Brush with butter and add another sheet, remembering to give the underside of the sheet that overhangs the pan a quick swipe with the butter each time. Repeat until you have a stack of 8 sheets. Add half of the filling in evenly spaced dollops and then spread so that it fills to the edges of the pan. Cover with 6-8 more sheets (this will be your middle filo layer) and add remaining filling on top. Finish with another 6-8 buttered sheets. Brush remaining butter on top and tuck in the edges. Bake 50 minutes or until golden. Let cool 5-10 minutes before cutting.
  2. On a large work surface, place 1 sheet of filo. Paint half of the sheet with a little melted butter or oil, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat. Bake 15 minutes or until lightly golden all over and serve.

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