Spanakopita
User Reviews
4.7
Spanakopita
Description
Spanakopita combines cooked spinach and onions sautéed in olive oil with crumbled feta cheese, eggs, nutmeg, and lemon juice to create a rich, herb-scented filling. The spinach mixture is squeezed of excess moisture before mixing to ensure the filling stays firm inside the pastry. Multiple sheets of delicate phyllo dough are brushed with melted butter and layered to form a flaky crust that crisps beautifully when baked.
The pastry is cut into triangles after assembling and baking, showcasing golden, crunchy layers encasing the creamy, tangy spinach and cheese combination. The oregano adds an aromatic earthiness that complements the richness of the filling.
Spanakopita serves well as a snack, appetizer, or light meal, and pairs nicely with fresh salads or yogurt-based dips. It is versatile for entertaining or casual meals.
This recipe yields approximately 28 triangles. The pastry can be prepared ahead and stored refrigerated for 2-3 days or frozen for up to 2 months. Reheater in the oven allows the pastry to regain crispness without thawing.
Ingredients
- 1 onion chopped
- 3 tablespoons olive oil
- ½ cup green onion chopped
- 10 ounce spinach frozen
- 1 tablespoon lemon juice
- 1½ cups feta cheese crumbled
- 2 egg beaten
- 1 teaspoon nutmeg ground
- 8 tablespoons butter unsalted, melted (1 stick)
- 14 heets phyllo dough
- 2 tablespoons oregano dried
- ½ cup Parmesan Cheese grated, optional
Instructions
- Take the phyllo dough out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat.
- In a large skillet heat the olive oil on medium heat. Add the onion and green onion and sauté until soft. Add the spinach and and sauté until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
- Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it’s all incorporated well together.
- To 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter and sprinkle with oregano.
- Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
- Place your spanakopita triangles on your baking sheets and brush with butter, then sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.
Notes
- This recipe makes about 28 spanakopita triangles.
- Store in an airtight container in the refrigerator for 2–3 days.
- Freeze in airtight containers for up to 2 months; reheat directly in the oven without thawing.
- Nutritional information may vary depending on specific product brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1triangle | |
| Calories | 110kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 177mg | 7% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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