Description
This Spanakopita recipe features sautéed spinach, feta cheese, and fresh herbs, all wrapped in crispy, buttery phyllo dough triangles. Perfect as a savory appetizer or a light main course, these golden pastries are flaky on the outside with a rich, flavorful filling that combines tender spinach and creamy feta.
Ingredients
Scale
Filling
- 2 tablespoons olive oil (divided use)
- 2 pounds fresh spinach leaves
- 1/2 cup onion (finely chopped)
- 1/2 cup green onions (thinly sliced)
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 8 ounces feta cheese (crumbled)
- 1 egg (lightly beaten)
- Salt and pepper to taste
Dough and Butter
- 1 pound phyllo dough sheets (thawed)
- 3/4 cup butter (melted)
Instructions
- Preheat oven: Preheat the oven to 375 degrees Fahrenheit and line two sheet pans with parchment paper to prevent sticking.
- Cook spinach: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half of the fresh spinach and cook until wilted, then add the remaining spinach and continue cooking for 3 to 4 minutes until thoroughly wilted.
- Drain spinach: Remove spinach from the pan and allow to cool. Squeeze out excess water using your hands or a clean kitchen towel, then coarsely chop the spinach for the filling.
- Sauté aromatics: Wipe out the pan, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in green onions, garlic, parsley, and dill and cook for an additional 30 seconds to release flavors.
- Mix filling: Transfer the cooked onion mixture to a bowl. Add chopped spinach, crumbled feta cheese, and beaten egg. Season generously with salt and pepper and stir well until combined.
- Prepare phyllo: Unroll the thawed phyllo dough onto a flat surface and cover with plastic wrap or a damp towel to prevent drying out.
- Layer and butter: Lay out one sheet of phyllo dough with the long edge facing you. Brush melted butter evenly over the sheet. Place a second sheet on top and brush with butter again.
- Cut strips: Cut the layered sheets vertically into 3-inch wide strips to prepare for filling and folding.
- Fill and fold: Spoon about 1 1/2 teaspoons of filling onto one end of each strip. Fold one corner over the filling to form a triangle, then continue folding the strip over itself like a flag until the entire strip is folded into a triangle shape. Brush the top with melted butter and place folded triangles on prepared sheet pans.
- Bake: Arrange the triangles about 1 1/2 inches apart. Bake one sheet pan at a time in the preheated oven for 20 minutes or until the pastry is golden brown and crispy.
- Serve: Remove from oven and serve spanakopita warm immediately for best flavor and texture.
Notes
- Keep the phyllo covered with plastic wrap or a damp towel while working to prevent it from drying out and tearing.
- You can substitute fresh spinach with frozen chopped spinach, well-drained, for convenience.
- The filling can be made a day ahead and refrigerated to save time.
- Use unsalted butter if you want better control over the salt level in the recipe.
- For a vegetarian version, omit the egg or replace it with a flax egg.
Nutrition
- Serving Size: 1 piece
- Calories: 72 kcal
- Sugar: 0.5 g
- Sodium: 127 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 24 mg
