Today's recipe is inspired by a Greek dish, tiropitas or tyropitas, made with filo pastry and stuffed with egg and cheese, but which Lola (author of the Loleta blog) has adapted to her liking and makes it with spinach, cheese and you pass A great dish to enjoy at any dinner and that you will prepare in a few minutes!

This is one of the Lenten versions that I like to prepare at home the most. At this time of year I try to put traditional recipes into practice. We have a gastronomy very rich in traditions and Lent and the vigil offer endless possibilities throughout Spain.

But I also really like international cuisine, so today we are going to prepare a Greek cuisine dish , a mix of various specialties that I have adapted to my liking. In Greece you can find it stuffed with cheese and fried, or with a bread dough and stuffed with spinach.

This today is my personal version , because instead of using only eggs and cheese, I have included raisins and spinach . I love the taste of the raisins with the feta cheese, but if you want you can leave them out and it will be just as good.

Also, instead of fried, it is prepared in the oven because I find it lighter and easier to prepare. To prepare it like this you do not need a special mold. I have used my 24 cm Bra low casserole as a mold because it is perfect for this recipe.

Pallarès carbon steel knife , Le Creuset salt and pepper mills and Bra Efficient Orange non - stick low casserole .


  • 9 sheets of phyllo dough
  • 1 clove garlic
  • 100 ml of olive oil
  • 250g fresh spinach leaves
  • 250g of feta cheese
  • 60g of raisins
  • freshly ground black pepper
  • 1 beaten egg (optional)

Preparation of filo pastry and assembly


  1. Preheat oven to 180 degrees.
  2. In an Efficient Bra pan , heat a little oil. Brown the finely chopped garlic and add the spinach. Sauté for a few minutes. Add the raisins and cook for another minute. Strain the spinach to release all the water. Reserve.
  3. Cut or crumble the cheese and mix with the spinach.
  4. Place a sheet of phyllo dough on the counter. Paint with olive oil . Cover with another sheet of filo pastry. Repeat one more time. We should have three sheets of phyllo dough.
  5. Place a part of the spinach filling on the end of the filo pastry. Start rolling until you have a cylinder. Place it inside the saucepan .
  6. Repeat the operation and place it after the other, putting one end inside the other roll.
  7. Paint with olive oil. Bake for 20-25 minutes until well golden. If you like the mixture of sweet and salty, you can serve it accompanied by a little honey.

Le Creuset salt and pepper mills and Bra Efficient Orange Nonstick Low Casserole .

Claudia Ferrer


Isabel said:

Buenísima pinta !!!
Me surge una duda, las espinacas no las salteas nada nada ???

Mil gracias ! La anoto para el próximo finde !

Luz Maria Arango said:

Se ve deliciosa!!! Hay que ensayar a ver cómo me queda🤗

Isabel said:

me parece interesante, lo haré. Como cacerola baja usaré la base del Tajín, obsequio de los Reyes magos y *MjSantos

Javier said:

He visto que la sarten que tenéis en la foto corresponde al modelo Efficient Plus, más moderna que la Efficient, no sé si disponéis de ella en vuestro catálogo

Mireia Miguel said:

Deliciosa!!! Añadir una curiosidad: sí es de espinacas deja de ser “tirópita” para convertirse en “spanakópita” (versión con y sin feta) =D y si es “jortópita”, es de verduritas silvestres, normalmente con mucho hinojo.

Carmen Duran said:

Entre los ingredientes figura 1 huevo batido como opcional, y en el desarrollo de la receta no se pone. En cambio, se menciona miel como opcional. ¿Hay algún error?

Yvette said:

Interesante receta. Parece fácil de preparar y ligera. ¡la probare!

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