Spanakopita II

Spanakopita II

220 Reviews 17 Pics
  • Prep

    30 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 35 m
MARY KESSLER
Recipe by  MARY KESSLER

“The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.”

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Ingredients

Adjust Servings

Original recipe yields 27 spanakopitas

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
  3. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
  4. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
  5. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

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Reviews (220)

Rate This Recipe
ADeSouza
624

ADeSouza

I've made this recipe for potlucks a few times and its ALWAYS a huge hit. My timesaver suggestion? I layer it in a 9x13 glass pyrex pan instead of making individual triangles. It cuts PERFECTLY into squares that are easily servable without falling apart. I brush the pan with melted butter, layer 3 sheets of phyllo with a little melted butter on each layer and spread half of the spinach filling. I place 3 more sheets of phyllo and butter, then the rest of the spinach mixture and another 3 sheets of phyllo on top. Use a knife to cut a few slits to allow steam to escape. This is SOOO much quicker than individual traingles if you dont have the time!

THELASTBARON
245

THELASTBARON

This is authentic Spanakopita, as you would find in any Greek household or restaurant in Athens. The other two recipes o this site are very poor imitations and adulterated. True spanakopita has NO cinnamon in it and certainly has no Swiss or other cheeses in it. Feta and Parmesan, used as a subsitute here for the Greek equivalent, are always used, and dill is also a must for authentic flavor. Bravo, Mary Kessler, and thanks for not making this "Mary's version" - true classics don't require silly additions or "improvements."

Karl Fish
170

Karl Fish

A poem about Spanakopita: Filo dough is very picky, If left out it will get brittle, If it's wet it will get sticky, This recipe is time-committal. Leave a towel over dough, in between all your folding, Fold and fold and fold although, your sanity is not upholding. Preheating the oven in step one, is a little premature, and folding dough is not much fun, with lots of effort you'll endure. This recipe will win you smiles, from your family and your friends, but you will wonder if your trials, were really worth it in the end. So in short I recommend, this recipe will turn out great, but if your time you do misspend, you'll tell your family: "Dinner's late."

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Nutrition

Amount Per Serving (27 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 15.9 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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