Spanikopita

Spanikopita

44
SnappySpoons 17

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

1 h 10 m servings 183 cals
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Original recipe yields 15 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

44
  1. 53 Ratings

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Most helpful positive review

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 fenne...

Most helpful critical review

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...

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 fenne...

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...

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 ...

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 ...

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...

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...

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 ...

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 b...

Do not change a thing! This recipe is perfect as is. Flaky, buttery.... just so very tasty. I want some right now. One thing though, make sure your phyllo is completely thawed before using it or...