Spanakopita II

Spanakopita II


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


1 h 35 m servings 246 cals
Serving size has been adjusted!

Original recipe yields 27 servings



  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 301 Ratings


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 ...

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 ...

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...

This is the yummiest recipe. I did add a splash of lemon, 1/3 cup parmesan reggiano, and 1/2 cup pine nuts. Hint: To fold the dough into triangles: Cut the sheets into lengthwise strips ...

Delicious spanakopita, be sure to use good quality feta to get that sharp 'bite' these should have. I did add a little garlic and a bit of fresh lemon juice to the mixture. I am giving this on...

The only reason why I didn't rate this five stars is because I didn't follow the recipe exactly. I used 1/3 of a cup of olive oil instead of veggie oil, only one onion (sautéed with 1 tsp of min...

I used phyllo cups (in the frozen food section of the grocery store). It makes it much faster to make and eliminates the need for the butter. Me and my guests thought it had way too much spina...

I love the authenticity of the recipe, but not all of us have access to authentic ingredients. My grocery store had no phyllo so I had to use puff pastry. I cut the pastry into 3" squares and st...

This was a great recipe. My daughter who is 9 and son who is 5 loved it they kept sneaking it off the platter. My company all adults asked for the recipe. I would make this again.