• Prep 10 mins
  • Total 50 mins
  • Easy
  • Serves 4

TIP: If you use microwave-in-bag curly-leaf spinach, you can follow the package directions instead of those in step 1 (just don’t use baby spinach). 


  • Contains Milk/Dairy
  • Contains Wheat
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 bag (10 ounces) curly-leaf spinach, rinsed
  • 1/4 cup water
  • 1 cup (6 ounces) feta cheese, finely crumbled
  • 3 scallions, thinly sliced
  • 1/4 cup Parmesan cheese, grated
  • 1 large egg, beaten
  • 3 tablespoons fresh dill leaves, minced
  • 2 tablespoons fresh mint leaves, minced
  • 2 cloves garlic, peeled, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 5 tablespoons unsalted butter, melted
  • 6 sheets (14x9-inch) phyllo dough, thawed


  • Large Microwave-Safe Bowl
  • Colander
  • Rubber Spatula
  • Large Bowl
  • Step 1

    Place spinach and water in large microwave-safe bowl, cover with plastic wrap, and microwave until spinach is wilted, 2 to 3 minutes. Open microwave and let bowl sit for at least 1 minute. Remove bowl from microwave, then carefully remove plastic wrap, avoiding any steam that escapes. 

  • Step 2

    Transfer spinach to a colander in the sink, and press with a spatula to release as much liquid as possible. Then place spinach on a cutting board and roughly chop it. 

  • Step 3

    In a large bowl, thoroughly combine spinach, feta, scallions, Parmesan, egg, dill, mint, garlic, lemon juice, salt, nutmeg, and pepper. 

  • Step 4

    Spread 1 sheet of phyllo dough on clean surface, long side facing you, and lightly brush with melted butter. Repeat with 2 more sheets for a total of 3 layers. Cut dough in half lengthwise. Place a quarter of the filling at the base of each rectangle (along the shorter end), about a 1/2 inch from the bottom. Fold 1 bottom corner diagonally over filling to form a triangle, then keep folding the triangle over itself until you reach the top. Brush with more butter to seal triangle. Repeat with remaining 3 sheets of phyllo dough to create a total of 4 triangles. 

  • Step 5

    Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 360°F, and setting the time to 3 minutes. Select START/STOP to begin. 

  • Step 6

    After 3 minutes, place 2 triangles on bottom of pot, then place reversible rack over them, making sure rack is in the higher position. Close hinged lid, select BAKE/ROAST, set temperature to 360° F, and set time to 18 minutes. Select START/STOP to begin. 

  • Step 7

    After 8 minutes, open lid and flip top 2 triangles to brown second side (leave bottom triangles as they are). Close lid to resume cooking. 

  • Step 8

    After 5 minutes, open lid and transfer top 2 triangles to a wire cooling rack. Close lid and resume cooking the lower 2 triangles until tops are golden brown, about 5 minutes. Transfer to the wire cooling rack to cool slightly before serving.