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Home » Appetizers » Spanakopita Recipe

Published: January 22, 2020 Last Modified: January 22, 2020 By Sara 55 Comments

Spanakopita Recipe

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Spanakopita Recipe #appetizer #snack #spinach #cheese #dinneratthezoo

This spanakopita recipe is sauteed spinach, feta cheese and seasonings, all wrapped up in phyllo dough and baked until golden brown and crisp. A savory and hearty appetizer or main course option that always gets rave reviews!

I love to prepare Mediterranean food, including classics such as chicken souvlaki, Greek salad and this simple yet totally satisfying spanakopita.

Spanakopita Recipe #appetizer #snack #spinach #cheese #dinneratthezoo Spanakopita Recipe #appetizer #snack #spinach #cheese #dinneratthezoo

A plate of spanakopita with two cut in half.

I always order spanakopita when I go out to eat, it’s one of my all time favorite dishes. I’ve learned to recreate this restaurant favorite at home, and I have to say, my version is the best ever! It’s the perfect blend of spinach, cheese, onions and herbs.

How do you make spanakopita?

This recipe starts with plenty of fresh spinach, which is cooked until wilted. The spinach goes into a bowl along with sauteed onions, garlic, herbs and feta cheese. Mix everything together to make the filling for your pastry triangles. Layer the sheets of phyllo and brush them with butter, then cut the phyllo dough into strips. Place a small scoop of filling at the end of each pastry strip, then fold them up into triangular pockets. Bake the spanakopita until golden brown, then serve and enjoy.

Spinach, onions, herbs and feta cheese in a bowl.

Tips for the perfect dish

  • I think this recipe tastes best with fresh spinach. You can substitute frozen spinach if you prefer, just use 2 10-ounce boxes. Be sure to thaw the spinach and squeeze out any excess water.
  • It’s imperative that you squeeze as much liquid as possible out of the cooked spinach so that your filling isn’t watery. I use a potato ricer to press the liquid out, you can also use your hands or a thin kitchen towel to gather the spinach and wring out the liquid.
  • I buy a block of feta cheese and crumble it instead of using a tub of pre-crumbled cheese. The flavor of the block is better, and the pre-crumbled variety often is coated with anti caking agents and preservatives.
  • Be sure to very lightly brush the butter over your pastry. You don’t want to add too much butter or your spanakopita can come out greasy.
  • Phyllo dough is found in the freezer section of most grocery stores. The dough needs to be thawed before use, so plan accordingly!

Strips of phyllo dough with spoonfuls of filling on top.

Can you make spanakopita in advance?

You can assemble your spanakopita up to 8 hours before you plan to bake it. Store the trays of appetizers loosely covered in the fridge. You may need to add a few extra minutes to the baking time. You can also bake your triangles, then store them in the refrigerator for up to 3 days. Reheat these snacks in the oven at 350 degrees F until they’re crispy.

Folded stuffed phyllo triangles on a sheet pan.

Can you freeze phyllo triangles?

This recipe can be frozen for up 2 months. Place the individual pieces on a parchment lined sheet pan and freeze until firm. Place the frozen spanakopita in a resealable bag. Bake from frozen at 350 degrees F for 10-15 minutes or until heated through and crispy.

Baked spanakopita filled with spinach and cheese.

This homemade version of spanakopita is the best I’ve ever had – WAY better than any restaurant. It takes a little bit of effort to assemble, but the end result is totally worth it.

More fabulous appetizer options

  • Fried Green Beans
  • Reuben Dip
  • Sausage Stuffed Mushrooms
  • Baked Chicken Wings
  • Cheese Ball Recipe

Spanakopita Video

A plate of spanakopita with two cut in half.
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4.97 from 31 votes

Spanakopita

This spanakopita recipe is sauteed spinach, feta cheese and seasonings, all wrapped up in phyllo dough and baked until golden brown and crisp. A savory and hearty appetizer or main course option that always gets rave reviews!
Course Appetizer, Main Course
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 30
Calories 72kcal
Author Sara Welch

Ingredients

  • 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
  • 1 pound phyllo dough sheets thawed
  • 3/4 cup butter melted

Instructions

  • Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
  • Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan.
  • Cook for 3-4 minutes until all of the spinach is wilted.
  • Remove the spinach from the pan and let it cool. Wring out excess water. Coarsely chop the spinach.
  • Wipe out the pan with a paper towel. Heat the remaining tablespoon of olive oil over medium heat.
  • Add the onion and cook for 3-4 minutes or until softened. Stir in the green onions, garlic, parsley and dill and cook for 30 seconds.
  • Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg. Season generously with salt and pepper to taste. Stir until thoroughly combined.
  • Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you're not working with it.
  • Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.
  • Add a second layer of dough on top of the first, then brush the second layer with butter.
  • Cut the dough vertically into 3 inch wide strips.
  • Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.
  • Fold the strip of dough over itself the same way you'd fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on the prepared sheet pan.
  • Repeat the process with the remaining dough and filling.
  • Arrange the triangles 1 1/2 inches apart on the sheet pans. Bake one pan at a time for 18-20 minutes or until golden brown. Serve immediately.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 127mg | Potassium: 16mg | Sugar: 0.5g | Vitamin A: 198IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 0.1mg
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Filed Under: Appetizers

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    Comments

    1. Sue says

      February 10, 2021 at 8:36 am

      Can these be made, frozen and cooked at a later date?

      Reply
      • Sara says

        February 10, 2021 at 10:58 am

        Yes that’s fine!

        Reply
    2. Sonja says

      February 7, 2021 at 3:29 pm

      Excellent and easy to make. I followed the recipe exactly (which is unusual for me) and can’t wait to make it again. Thanks.

      Reply
    3. Laura says

      January 24, 2021 at 8:51 pm

      These were fabulous!! I added a little lemon zest to the filling and had to use dried dill but followed the recipe otherwise. Definitely will make again.

      Reply
    4. Inds says

      January 1, 2021 at 8:44 pm

      5 stars
      This recipe was delicious! I made it for new years eve and everyone loved it. Thank you for sharing.

      Reply
    5. Marla says

      November 28, 2020 at 5:16 pm

      5 stars
      So they looked like a lot of work but I have tons of time now. I was so happy as they are EASY to make and so wonderful to eat!

      Reply
    6. Lilia says

      October 14, 2020 at 9:40 am

      5 stars
      Easy to follow and I iused to think you need to be a Michelin star chef to cook with filo. I did only just now realise I needed to use the whole strip of dough per a sponful of filling 🤦‍♀️ I only rolled a couple of times so all my pastries had an open end. Oh dear! I guess I made a skinny version 🤣

      Reply
    7. Joanna O says

      June 30, 2020 at 11:05 am

      5 stars
      Came out perfect! Easy to make and delicious!

      Reply
    8. Flo says

      March 30, 2020 at 5:28 pm

      5 stars
      These tasted just like the ones you get in restaurants! Not very hard to make either which works for me.

      Reply
    9. Sandra says

      February 2, 2020 at 1:37 pm

      5 stars
      Everyone at my house really loved it! So good!

      Reply
    10. Toni says

      January 31, 2020 at 3:41 am

      5 stars
      These will be a huge hit at my house!!

      Reply
    11. Beth says

      January 30, 2020 at 1:41 pm

      5 stars
      We love eating spanakopita, but didn’t realize how easy it was to make at home! Love it!

      Reply
    12. Sapana says

      January 29, 2020 at 5:17 pm

      5 stars
      I love spanakopita but never made it myself — can’t wait to try this over the weekend!! Looks amazing.

      Reply
    13. Jessica says

      January 29, 2020 at 5:13 pm

      5 stars
      This gives me so many memories of the summer I spent in Athens! What an authentic replica <3

      Reply
    14. Jayne says

      January 29, 2020 at 4:44 pm

      5 stars
      I have been surfing around looking for my Super Bowl appetizer. I need to look no further. Love a good Spanakopita.

      Reply
    15. Jenn says

      January 29, 2020 at 4:43 pm

      5 stars
      These look amazing, and thanks to your freezing tips I can make them ahead of time and just heat as needed. Delish!

      Reply
    16. Denisse Salinas says

      January 29, 2020 at 4:00 pm

      5 stars
      These must be so delicious with that salty and tangy feta filling! The perfect easy appetizer for entertaining!

      Reply
    17. Katerina says

      January 29, 2020 at 5:01 am

      5 stars
      YUM!! These look SOOOO good!!

      Reply
    18. Erin says

      January 28, 2020 at 7:43 pm

      5 stars
      These spanakopita are seriously making me hungry!

      Reply
    19. Dorothy Reinhold says

      January 28, 2020 at 5:31 pm

      These may become dangerous. I won’t be able stop eating them. Sooooo good.

      Reply
    20. Amanda says

      January 28, 2020 at 3:47 pm

      5 stars
      These look so tasty I cant wait to give them a try!

      Reply
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