Eid Party Egg Pastries with Spinach and Pine Nuts

Name: Eid Party Egg Pastries with Spinach and Pine Nuts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (225 g) fresh spinach, roughly chopped; ¾ cup (150 g) crumbled feta cheese; ½ cup (75 g) pine nuts, lightly toasted; 1 medium (150 g) yellow onion, finely diced; 2 cloves (10 g) garlic cloves, minced; 6 whole (300 g) large eggs, lightly beaten; ¾ tsp (4 g) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; ¼ tsp (½ g) ground nutmeg; 12 sheets (240 g) phyllo dough sheets, thawed; ½ cup (110 g) clarified butter or ghee, melted, warm

From the MyKitchenBank Kitchen

Crispy phyllo pastries filled with a savory mixture of eggs, spinach, pine nuts, and tangy feta cheese—a showstopping appetizer or light main course for holiday celebrations. Each bite delivers layers of golden pastry with a rich, herbaceous filling. Perfect for Eid gatherings, these pastries can be prepared ahead and baked fresh for your guests.

Prep: 30 min
Cook: 25 min
Total: 55 min
Makes: 12 pastries

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Steps

Before you start

Remove phyllo dough from the freezer and leave it at room temperature for 2 hours to thaw completely (do not rush this or it will tear)
Preheat your oven to 375°F (190°C) for 15 minutes before baking
Have all filling ingredients prepared and measured before you begin assembling the pastries
Pat spinach completely dry with paper towels to prevent the pastries from becoming soggy

1
Cook the spinach
- Heat the large skillet over medium-high heat.
- Add the chopped spinach and cook for 3–4 minutes, stirring frequently, until completely wilted and any excess moisture has evaporated.
- Transfer to a clean kitchen towel and let cool slightly, then squeeze gently to remove any remaining liquid.
- You should have about 1 cup (150 g) cooked spinach.
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Ready when: Spinach is completely wilted and dry with no liquid pooling
Tip: Removing excess moisture is critical—wet filling will make the pastries soggy and cause the phyllo to tear
2
Sauté aromatics
- In the same skillet over medium heat, add the diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
3
Combine filling ingredients
- Remove the skillet from heat and let cool for 2 minutes.
- Stir in the cooked spinach, crumbled feta cheese, and toasted pine nuts.
- In a small bowl, lightly beat the 6 eggs with the salt, black pepper, and nutmeg.
- Pour the beaten eggs into the skillet and stir gently until everything is evenly combined.
- The mixture should look moist but not runny.
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Ready when: Egg mixture is evenly distributed throughout and no raw egg streaks remain
Tip: Do not scramble the eggs—you want the filling to remain chunky and moist so the pastries stay tender
4
Assemble the pastries
- Place a phyllo sheet on a clean work surface.
- Lightly brush the entire surface with melted clarified butter.
- Top with a second phyllo sheet and brush again with butter.
- Repeat this process so you have a stack of 2 phyllo sheets total per pastry (you will make 6 stacks using 12 sheets).
- Place about 3 tablespoons (45 ml) of filling on the lower third of the first stack, leaving a 1-inch border on the sides.
- Fold the bottom edge up to cover the filling, then fold in the left and right sides, and roll tightly toward the top to form a cylinder about 3 inches long and 1.5 inches wide (7.5 × 4 cm).
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Ready when: All pastries are sealed and evenly shaped
Tip: Work quickly with phyllo—cover unused sheets with a damp towel to prevent drying. If a sheet tears, just brush it with butter and stack another one on top; small tears will seal as they bake
5
Arrange and brush pastries
- Place the assembled pastries seam-side down on the baking sheet, spacing them about 2 inches (5 cm) apart.
- Lightly brush the top and sides of each pastry with remaining melted clarified butter.
- This will ensure they become golden and crispy.
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Ready when: All pastries are coated with butter and glistening
6
Bake until goldenOven 375°F / 190°C
- Bake at 375°F (190°C) for 22–25 minutes, until the pastries are deep golden brown on all sides and crispy to the touch.
- If the tops are browning too quickly, loosely tent with foil for the final 5 minutes.
- The phyllo should be crackling and the filling should be set (the pastry will be hot when you touch it).
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Ready when: Phyllo is deep golden brown and crispy; tops are firm to the touch
Tip: Do not open the oven door for the first 20 minutes, or the pastries may not rise and crisp properly
7
Cool and serve
- Let the pastries rest on the baking sheet for 5 minutes, then transfer to a serving platter.
- Serve warm or at room temperature.
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Ready when: Pastries are cool enough to handle without breaking

Good to know

Tips

Toast the pine nuts yourself in a dry skillet over medium heat for 2–3 minutes, shaking frequently—store-bought toasted nuts often taste fresher and prevent raw, flat flavor in the filling
For a spicier version, add 0.25 tsp red pepper flakes or 1 tsp harissa paste to the egg mixture
If serving for Eid, prepare these the morning of and bake just before guests arrive so they are at peak crispness
These pastries pair beautifully with a dollop of labneh (strained yogurt) or a simple lemon-herb yogurt sauce on the side

Make ahead

You can assemble the pastries up to 8 hours ahead: arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate. Bake directly from the refrigerator, adding 2–3 minutes to the baking time. Do not freeze assembled pastries as the phyllo will become too brittle when thawed.

Storage & reheating

Store leftover pastries in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warm and crispy again. Do not microwave, as this will make the phyllo chewy.

Substitutions

pine nuts → sliced or slivered almonds, or roasted walnuts (finely chopped). These provide a similar nutty richness and texture; use the same amount
crumbled feta cheese → ricotta cheese or cottage cheese (drained). These are milder and creamier; use about 0.5 cup (120 g) to avoid the filling becoming too wet
fresh spinach → frozen spinach, thawed and squeezed completely dry. Use 10 oz (280 g) frozen spinach, which yields about 1 cup cooked
clarified butter or ghee, melted → unsalted butter, melted, or olive oil. Butter will not brown as cleanly as clarified butter; olive oil will give a slightly different flavor but equal crispness