Spanikopita Recipe - Allrecipes.com
Spanikopita Recipe
  • READY IN ABOUT hrs

Spanikopita

Recipe by  

"Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze."

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Ingredients Edit and Save

Original recipe makes 30 spanikopita Change Servings
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  • PREP

    40 mins
  • COOK

    20 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
  2. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
  3. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
  4. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.
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Footnotes

  • Cook's Notes
  • You can bake half of the Spanakopita and freeze the other half. To do this, after step 3, freeze the triangles on the baking sheet for one hour until solid, then place triangles in a resealable plastic bag. When you're ready to cook them, continue with step 4. No need to defrost before baking.
  • If you have extra phyllo dough, you can make a few with brown sugar and cinnamon inside for yummy sweet treat.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2010

I am greek and this is the way to make spinach pie. however, sometimes the mix 1-2 eggs with spinach and cheese and it makes a difference. Other times, I saute dried onion and add anise or fennel and I add them to the mixture. Many times i do both,,,, Only reason i dont put 5 stars is because with home made fyllo is superb,,,,

 
Most Helpful Critical Review
Sep 27, 2010

I am also Greek and agree with the previous reviewer that adding eggs makes a difference. I usually dry the spinach by sauteing it slightly with onion and dill. Additionally I use much more feta as it adds a tangy flavor. If you are short on time, you can make the spinach mixture the day before and refrigerate it.

 
Sep 24, 2010

This recipe is delicious and you can make a double-batch and freeze it, and it's just as delicious from the freezer. I followed the Cooks Notes to make a double batch to freeze and it has saved me more than once when I needed a last-minute appetizer. The kiddos love it too!

 
Apr 11, 2011

After years of using recipes on here, I created an account just to review this! These were DELICIOUS. I made them for my sister who just had a baby and froze a batch for myself. They froze well and re-heated great. They were SO moist. The mozzarella cheese is a fantastic addition. It was my first time working with phyllo dough, so it took a little getting used to, but just follow the package directions. You have to keep the sheets moist that you aren't working with at the moment, but not too moist or they get gummy and unusable. 2 things to note: We cut the sheets of phyllo into 3 strips instead of 4. Found they were too small when we cut it into 4 and difficult to fold. The other thing is this recipe says to use unsalted butter between the sheets, but we didn't have any so we used salted. The phyllo dough package didn't specify so I think you would be fine with either. DELICIOUS recipe, thanks for sharing!!!

 
Nov 08, 2010

I brushed the phyllo dough with olive oil and stuffed it with cheese and dry oregano leaves , the taste was awesome next time i'll use 3 sheets instead of four. overall very good recipe and will be making it again

 
Sep 27, 2010

Great recipe! I added about 1/4 cup extra feta, a little bit of hot pepper flake and 1/4 tsp of nutmeg. I omitted the salt because feta is already pretty salty. All my non-Greek friends couldn't get enough!! I was afraid they wouldn't like it, but they LOVED them!! Thanks!

 
Nov 30, 2010

I won't add my pic to this one since I didn't follow the directions very well and they turned out ugly ;) Tasted so good though!!! I forgot to take the pastry out of the freezer to thaw...and already had the cheese mix ready to go...so I let it thaw until it was somewhat workable...but it did keep breaking. Anyway...they tasted great but didn't look great....next time I'll defrost the pastry!

 
Oct 27, 2010

AWESOME! The only problem was that it was too salty (I think because the feta is already pretty salty) so next time I won't add much. I went on Youtube to find a good video of how to fold them because it was my first time. After a few tries I got it figured out and they turned out perfectly. Everyone loved them and I'll make them again soon!

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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