The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Photo by koukla
Reviewed: Nov. 24, 2009
My fiance is Greek and he makes an awesome Spanakopita. I was visiting my mom and wanted to try to make some decent Spanakopita without his help. I found this recipe and it is extremely similar to his. Very authentic. I made these for a party and they turned out EXCELLENT!! I added extra feta. I prefer my Spanakopita with extra cheese! =) Also, the only thing that this recipe is missing is the fresh garlic. It's a must for any good Spanakopita. Chop, slice, or press a few cloves of garlic and add to the onions when you saute them. It makes for a much better flavor. Greeks LOVE garlic! Swap the vegetable oil for olive oil. Much better. Make sure you squeeze the spinach as dry as you possibly can. Too much moisture can cause mushiness. Make these changes and this is an awesome, authentic recipe that would make any Greek proud! Thanks Mary!! =)
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Photo by koukla

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Holiday, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 1, 2009
Made 30 for a fundraising dinner and it was snapped up instantly - everyone loved it. I am now going to make 50 for the next one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 31, 2009
I gave this a 5 because it's so nearly perfect it'd be unfair to give it less, but there are a few things I do differently when I make spankopita: -I use fresh spinach (4 bunches, about 3lbs before I remove the stems, about 2lbs after) -I wilt spinach in olive oil, one bunch worth at a time, then set aside to cool while I do the rest. Once the spinach is cooled, I squeeze out all the remaining liquid and chop it fine. A tip I picked up online: Chop in about 1/3c cooked rice (I use brown) to absorb the moisture as it cooks, I do this instead of flour, you'll never know it's there. -Meanwhile, I sweat only about a cup of chopped onion (my preference) with a few minced cloves of garlic in a little bit of butter, and mix that into the spinach/rice. -I use about 2.5tsp dried dill (fresh is ridiculously expensive around here), and mix it (along with salt and pepper) into the eggs, to ensure it's as evenly distributed as possible when I mix it into the spinach. I adjust salt and pepper afterwards, if needed. -At the same time I mix in about 2tsp-1tbsp lemon juice to help cut the richness just a little, but if you can taste lemon, you've added too much. -I use clarified butter on the phyllo so there's less moisture, and it comes out flakier. But there have been times I haven't had any clarified butter around (it keeps for ages, so it's easy to store), and used regular. I'll admit the difference is probably only in my head.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 5, 2009
This was a great meal!!! I subed fresh spinach instead of frozen... And I also didn't have phyllo, so I used Marie Callenders pie crust... All I can say is Wow. We really enoyed this... ps I added some lemon juice to give it a bit more zest....Enjoyed the leftovers!!!!
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Photo by tricia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Sarasota, Florida, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 4, 2009
These were very good- similar to those from a Middle Eastern restaraunt I used to work at. I added lemon juice to my spinach mixture and REALLY stuffed each triangle with the spinach. Consequently, I had leftover phyllo dough at the end of the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 12, 2009
Great! First time using phyllo and it was a little challenging but well worth it. I used 2 eggs instead of 4, 1 large onion instead of 2, sauteed some garlic with it and included some parm cheese as well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 2, 2009
These are restaurant-quality or better. Worth the effort. I read all the reviews and incorporated a lot of the tips given that I thought would work well for me in regard to the rolling and the flavor. I did the 1-sheet, fold-in-half, then fold into flags technique and I also did the egg-roll style with 1-sheet. I used butter flavored Pam spray. I also used only 2 eggs, added a bit of garlic, lemon juice and nutmeg. The filling just needs to be tweaked to your liking. That said.....LOVED THEM!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 30, 2009
It was well received, but I thought it would be better with more feta. Good tasting as is though! I only had to cook mine for 25 minutes (in triangle form).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 24, 2009
I added a couple scoops of cottage cheese for a great addition!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 24, 2009
Best ever. If I could give it more than five stars, I would.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 29, 2009
Yummy! I made it for the first time for a Greek party. It was really easy but took about 2 hrs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 30, 2009
great! my first time making spanakopita i really like feta so i added an extra 1/2 to the recommended amount, and a bit more dill than called for. also i made rolls - way less time consuming. will be making this again - soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 28, 2009
This was very tasty. I rolled them like egg rolls.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 6, 2009
awesome the bf loved them, the only thing i did differently was rolled it into a log with the phyllo dough and cut it into triangles, it was much easier this way.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 2, 2009
My daughter had to make Greek food for a school project and I thought, even though I know it's not the traditional preparation, individual servings would be good. In theory, it is. However, unless you are experienced at working with phyllo dough, the prep time is MUCH longer than 30 minutes. It took me well over an hour just to roll up the triangles. The flavor was pretty good. I agree with some others who said there was too much dill. I also think I would use less onion (maybe one large) and maybe more spinach. One last tip I got from a friend with a Greek wife (after I had already made them) - cut the feta with cottage cheese.
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Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA
Living In: Watervliet, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 22, 2009
Wow! Loved this, added more feta and a little parsley, but so amazing. Thought we wouldn't have room for dinner after eating these yummy appetizers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 18, 2009
Loved it! I made it as a pie instead of individual pastries and it turned out wonderfully. Can't wait to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 17, 2009
These were terrific. I made a half batch but kept the cheese the same amount. They took a long time to roll out, it was my first time working with phyllo, and I was thinking that they weren't worth the time...until I ate one! I will definitley make them again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Photo by JPMJ
Reviewed: Mar. 7, 2009
The recipe isn't clear on working with the phyllo dough, although you can consult the box for instructions. To make the triangles I made one by taking a sheet and buttering half long-wise, then folded the sheet over. Then I folded it into triangles. I also made them smaller by cutting the sheet in half long-wise first and then following the same method as above with each half sheet. The small size would be perfect for appetizers. Note that 4 oz feta is 1 cup. The phyllo bakes quickly so I only cooked the pastries for 20 minutes. I think that I dried my spinach too much before cooking it. It would have become more tender in the frying pan with more moisture.
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Photo by JPMJ

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 7, 2009
I absolutely loved the filling. It was hard to keep from eating it my itself. I added some parmesan simply because I like it. Because I am a lazy chef, instead of layering the 2 sheets of phyllo, I simply folded each in half lengthwise after buttering it, then started the flag style folding. Works well, and you won't have to worry about ending up with an odd number of phyllo sheets. I'd heard using cooking spray instead of butter works well enough for people trying to watch their diets. I tried that on the last few. The results were impressive enough. After all, the filling is the star here.
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