Asparagus, Spinach and Cheese Phyllo Pie

Recipe developed by Irene Matys


  • ¼ cup unsalted butter melted + extra to grease pan
  • 3 tbsp olive oil divided
  • 1 medium onion diced
  • 1 bunch Ontario asparagus woody ends trimmed and shaved
  • 3 cups fresh spinach roughly chopped
  • ½ cup green onions thinly sliced, including green
  • ½ cup parsley finely chopped
  • 2 cup goat feta cheese crumbled
  • ½ cup Halloumi Cheese grated
  • 2 large eggs lightly beaten
  • Salt and freshly ground black pepper to taste
  • ¼ cup olive oil
  • 450 g phyllo pastry sheets


  • Preheat the oven to 375F. Butter an 8-inch springform pan and set aside.
  • In a small saucepan, heat 1 tbsp oil over medium heat. Sauté the onions until translucent and tender for about 2-3 minutes. Set aside.
  • In a large bowl, add the asparagus, spinach, green onions, cooked onions, parsley, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.
  • Combine the ¼ cup melted butter with remaining 2 tbsp olive oil in a bowl.
  • Place phyllo between a damp tea towel, this will ensure it does not dry out.
  • Layer 8 sheets of phyllo in the pan. Using a pastry brush, brush each with melted butter mixture.
  • Fill with asparagus mixture and fold edges over.
  • Layer 8 more sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan.
  • Bake for 35-40 minutes or until golden in colour. Remove from the oven, allow to cool for 15 minutes prior to removing from the springform pan.
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