| Level: | Intermediate |
| Total: | 47 min |
| Prep: | 30 min |
| Cook: | 17 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup olive oil
- 1 bunch chopped scallions, white and green parts
- 2 (10-ounce) boxes frozen chopped spinach, defrosted
- 2 tablespoons chopped fresh dill
- 3 extra-large eggs, lightly beaten
- 7 ounces feta cheese, crumbled
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 1/2 pound (2 sticks) unsalted butter, melted
- 1/2 cup plain dry breadcrumbs
Instructions
- Preheat oven to 400 degrees F.
- Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
- Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
- Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 616 |
| Total Fat | 47 g |
| Saturated Fat | 21 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 161 mg |
| Sodium | 665 mg |
Reviews
Love it. Also used this method for a mock baklava. It was delicious.
So fantastic! I love phyllo dough so instead of rolling it up like the recipe called, I cut the dough into strips and folded them into triangles. They were devine!!! Thank you dear Ina.
Fantastic!!!
I’ve made this recipe multiple times and really enjoy it. Other reviewers have made modifications to their own tastes, showing its versatility. I mix the melted butter with olive oil & use an oil pump spray bottle to apply it to the phyllo dough. It seems to use less butter / oil that way, over all. Another spanikopita recipe called for adding a light sprinkle of parmesan cheese between the phyllo dough layers in the last 3 or 4 outer layers and then a bit on top. I add this in, as it makes it crispier. This recipe can be prepped earlier in the day before baking and the baked rounds also portion out & freeze very nicely for later …
I made this for Christmas Eve and it was a huge hit, even with family members who ‘hate’ spinach. It mades a TON and there were no leftovers. It was my first time working with phyllo dough, and it was definitely time consuming, but gets easier with each wrap you make.
This receipe is wonderful, but you have to make it your own…I don’t use scallions or dill and I used CREAMED SPINACH so that it would not be so dry and I also used a couple of pinches of nutmeg in the creamed spinach…I also add in chopped chicken (cooked and seasoned with cumin…this really bumps up the mediterranean flavor. I roll my spanikopita and renamed the dish Turkish Cigars :
This is the perfect recipe! I made this for a bridal shower, and it was a hit. It was the first time that I have ever used phyllo dough, and it worked perfectly. The only changes that I made were that I didn’t add dill and I only used 8 sheets per roll. The the scallions were a wonderful addition! This is my new favorite party dish.
It was pretty easy and really delicious. I am making it for our Christmas Tea because I know the ladies will love it!
Another amazing recipe from Ina. There is no better recipe creator and cook than Ina. Hands down – she is the best!!!
Very Tasty! However, I’m not sure why the recipe calls for 10 sheets when Ina used 4 sheets in the show. I used 4 layers and everything was perfect!