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Feta Cheese Beggars' Pouches

Main Ingredients: Vegetables

Yield: 4 servings

Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.


  • 32 squares (5” x 5”) phyllo dough
  • 1/2 c. butter, melted
  • 3 cups spinach, cooked and chopped
  • 2 cups feta cheese, crumbled
  • 1 tbsp. garlic, chopped
  • 3 eggs
  • Salt and freshly ground black pepper, to taste
  • 1 c. spicy marinara sauce
  • 1/2 c. Asiago cheese, shredded
  • Fresh basil, chopped for garnish


  1. Preheat oven to 375° F. Brush each sheet of phyllo with the melted butter and layer to make 8 stacks of 4 sheets each. When stacking, rotate each sheet slightly so that the corners do not match up evenly. Cover the stacks with a damp towel or plastic wrap until you are ready to use.
  2. In a mixing bowl, combine the spinach, feta cheese, garlic, eggs, salt and pepper. Place a portion of the spinach-feta mixture on each phyllo stack. Pull the phyllo up over the mixture and pinch it together to make a pouch. Bake the pouches until golden brown. Warm the marinara sauce and place in a shallow serving bowl or plate. Place the pouches atop the sauce and sprinkle with the Asiago cheese, black pepper and fresh basil for garnish. Serve hot.

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