Description
A classic Greek spanakopita recipe featuring sautéed spinach, feta cheese, fresh herbs, and seasoning wrapped in crispy, buttery phyllo dough triangles. This savory appetizer or main course is baked until golden brown and perfect for any occasion.
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 & Butter
- 1 pound phyllo dough sheets (thawed)
- 3/4 cup butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F and line 2 sheet pans with parchment paper to prepare for baking.
- Cook Spinach: Heat 1 tablespoon olive oil in a large pan over medium heat. Add half the spinach and cook until wilted, then add the remaining spinach. Cook for 3-4 minutes until all spinach is wilted.
- Cool and Chop Spinach: Remove spinach from the pan, let it cool, then wring out excess water and coarsely chop the spinach.
- Sauté Onions and Herbs: Wipe out the pan. Heat the remaining tablespoon olive oil over medium heat, add finely chopped onion and cook for 3-4 minutes until softened. Stir in green onions, garlic, parsley, and dill, then cook for 30 seconds more.
- Mix Filling: Transfer the onion mixture to a bowl with chopped spinach, crumbled feta, and beaten egg. Season with salt and pepper generously and stir until combined.
- Prepare Phyllo Dough: Unroll phyllo dough on a flat surface, keeping unused sheets covered with plastic wrap or a damp towel to prevent drying out.
- Layer and Butter Dough: Lay out one sheet of dough with the long side facing you and brush with melted butter. Place a second sheet on top and brush again with butter.
- Cut and Fill Dough Strips: Cut the buttered dough stack vertically into 3-inch wide strips. Place 1 1/2 teaspoons of filling at one end of each strip.
- Fold Triangles: Fold one corner over the filling to form a triangle, then continue folding the strip over itself in a flag-folding method until the end is reached. Brush the top with melted butter and place on prepared sheet pan.
- Repeat Folding Process: Repeat folding and placing triangles on the pans, spacing them 1 1/2 inches apart.
- Bake Spanakopita: Bake one sheet pan at a time for 20 minutes or until the triangles turn golden brown and crisp.
- Serve: Serve the spanakopita triangles immediately while warm and crispy.
Notes
- Use fresh spinach for best flavor; frozen spinach can be substituted but must be thoroughly drained.
- Cover phyllo dough with a damp towel to keep it from drying out while working.
- You can adjust the amount of herbs to your taste for flavor variations.
- Butter or olive oil can be brushed on the dough to yield a crispier texture.
- These triangles can be made ahead of time and baked just before serving for convenience.
Nutrition
- Serving Size: 1 serving
- 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
