These triangle-shaped spinach and feta appetizers were made using a Greek family friend’s recipe. You can freeze them before baking.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 27 |
| Yield: | 27 spanakopitas |
Ingredients
- ½ cup vegetable oil
- 2 large onions, chopped
- 2 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons all-purpose flour
- 2 (4 ounce) packages feta cheese, crumbled
- 4 eggs, lightly beaten
- salt and pepper to taste
- 1 ½ (16 ounce) packages phyllo dough
- ¾ pound butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook’s Note.)
- Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
- If you’re making these ahead of time, proceed up to Step 5. Freeze triangles on a baking sheet until firm, then transfer to a freezer bag. To bake, arrange pastries on a lightly greased or parchment-lined baking sheet. Bake until phyllo is golden brown and filling is hot; start checking for doneness after 1 hour.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 313 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe and instructions! Turned out wonderfully!
I loved it and glad I made it ! It reminded me of my visit to Greece.
we loved this recipe! thank you
This was my first time working with phyllo, I read many of the reviews with tips for working with phyllo. Definitely defrost dough in the fridge, unroll it on a silicon silpat, use kitchen scissors to cut the entire pile of dough into strips at the very beginning, and keep it covered with plastic wrap(my son took one look and suggested this step, he’s 22 and not a huge cook, but it looked practical and he was right on the money!) I followed the recipe verbatim, I may try adding some lemon juice or garlic next time, but it is delicious as written.
This turned out restaurant-worthy. Instead of making individual triangles, I made it in a 13 x 9 baking dish. Just remember to pierce the top layer of phyllo before baking so it doesn’t puff up.
Very good! Added 1 crushed garlic clove. Used 1.5 boxes of phyllo. Froze on a cookie sheet. Baked 50 mins from frozen.
The best spanakopita recipe! Absolutely delicious!
This was amazing. I made this version of the filling and also did a version with mushrooms and rosemary instead of spinach and dill. Make sure to fill up the triangles. I did a heaping tbsp and it was not enough.
Very good flavor and creaminess. Ingredients were just right and instructions were clear.
These are absolutely delicious!!
Yummy!
this was a very easy recipe to follow and it was the hit of the potluck dinner! next time I think I will add a bit more Greek seasoning.
I used Stouffers Spinach Souffle instead of eggs and spi ach. The prep time is longer than an hour. No way to do it in a half hour unless you’re referring to just prepping onions and mix. Took me 45 minutes to roll up the triangles. Only takes half hour to back.
Excellent recipe – delicious, authentic flavors and texture. I also tried it vegan (almond feta, almond ricotta sub for eggs, earth balance butter sub). Wonderful. Thanks for sharing!
Yes but will cut way back on labor. Practice makes perfect! Love Greek food.
These are SUPER tasty and I was amazed by how easy they were to assemble. I ended up freezing the majority of them after assembling them because this makes a bunch. My whole family loved them!
I add a package of pine nuts..so yummy
Used margarine instead of butter but it still tasted fantastic! The filling was a bit runny but that could totally just be my own problem.
These were waaay too egg-y. Next time, I would reduce the eggs to about 2 and increase the amount of feta by half.
I have never made this before and was really happy with how it turned out. I also have never used Phylo s I double checked the reviews…layered it with spinach filling, like a lasagna, buttering the sheets of phylo- I think 3 eggs might be enough and it def. needs salt/garlic/pepper but it was delicious! I also didn’t cook spinach, just drained and added lightly cooked onion mixture.
This is so good. I cheated and just made it as a casserole but oh man. I wouldn’t change anything.