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This spanakopita recipe is a delicious Greek appetizer made with spinach, feta cheese, and phyllo dough. It’s a perfect addition to any party or gathering.
Type of Cuisine:
Mediterranean
Prep Time: 30 minutes.
Cook Time: 30 minutes
How Many Servings?
24 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 16 oz frozen chopped spinach thaw, drain, and pat dry | |
| 2 medium-size shallots (chopped) | |
| 5 garlic cloves (minced) | |
| ½ cup fresh parsley chopped | |
| ½ cup chopped green onions white and green parts | |
| 1 ½ cup feta cheese | |
| 2 teaspoons dry dill | |
| Zest of 1 lemon and its juice | |
| 12 sheets phyllo dough | |
| 7 tbsp melted unsalted butter | |
| 1 egg whisked | |
| 1 tsp salt | |
| 1 tsp black pepper | |
| 1 tbsp sumac | |
| 1 tsp nutmeg | |
| 1 tsp chili flakes |
Preparation
1
Make the Filling
In a medium skillet over medium-high heat, warm the olive oil. Add the chopped shallots and garlic, and sauté for about 2 minutes until fragrant and softened. Remove from the heat and let cool to room temperature. In a large mixing bowl, combine the spinach, cooled shallots and garlic, dried dill, chopped green onions, parsley, lemon zest, lemon juice, feta cheese, and all the spices. Mix well until everything is evenly combined.
In a medium skillet over medium-high heat, warm the olive oil. Add the chopped shallots and garlic, and sauté for about 2 minutes until fragrant and softened. Remove from the heat and let cool to room temperature. In a large mixing bowl, combine the spinach, cooled shallots and garlic, dried dill, chopped green onions, parsley, lemon zest, lemon juice, feta cheese, and all the spices. Mix well until everything is evenly combined.
2
Prepare and Portion the Phyllo Dough
Work with two sheets of phyllo dough at a time, keeping the rest covered with a clean kitchen towel to prevent drying out. For appetizer-sized spanakopita, use a ruler to cut the dough into 3-inch-wide strips. Since most phyllo sheets are 12 inches wide, each pair of sheets will yield four strips—and each strip becomes one spanakopita triangle. This recipe makes approximately 24 mini spanakopita, perfect for snacking or serving as party bites.
Work with two sheets of phyllo dough at a time, keeping the rest covered with a clean kitchen towel to prevent drying out. For appetizer-sized spanakopita, use a ruler to cut the dough into 3-inch-wide strips. Since most phyllo sheets are 12 inches wide, each pair of sheets will yield four strips—and each strip becomes one spanakopita triangle. This recipe makes approximately 24 mini spanakopita, perfect for snacking or serving as party bites.
3
Assemble the Spanakopita Triangles
Using a pastry brush, lightly coat one strip of phyllo dough with melted butter. Place a second strip directly on top and brush it with more butter. Spoon a small amount of the spinach filling onto one corner of the strip, then fold the corner over diagonally to form a triangle. Continue folding, like a flag, until the strip is completely wrapped. Fold the end piece of the dough underneath and brush both sides with the egg mixture. Repeat with the remaining dough and filling.
Using a pastry brush, lightly coat one strip of phyllo dough with melted butter. Place a second strip directly on top and brush it with more butter. Spoon a small amount of the spinach filling onto one corner of the strip, then fold the corner over diagonally to form a triangle. Continue folding, like a flag, until the strip is completely wrapped. Fold the end piece of the dough underneath and brush both sides with the egg mixture. Repeat with the remaining dough and filling.
5
Prepare for Baking
Line a sheet pan with parchment paper, then place the spanakopita triangles evenly spaced on the pan. Make sure they aren’t touching to allow for even baking and a crisp finish.
Line a sheet pan with parchment paper, then place the spanakopita triangles evenly spaced on the pan. Make sure they aren’t touching to allow for even baking and a crisp finish.
6
Bake and Serve
Preheat the oven to 350°F (175°C) and bake the spanakopita for about 30–35 minutes, or until golden brown and crisp.
Preheat the oven to 350°F (175°C) and bake the spanakopita for about 30–35 minutes, or until golden brown and crisp.
7
Serve warm, straight from the oven, or let them cool slightly—they’re delicious either way!
Rana’s Notes!
Spanakopita can be easily frozen, making it a great make-ahead option for parties and events. The key is to freeze them after assembling but before baking. Once assembled, wrap each spanakopita tightly in plastic wrap and aluminum foil to prevent freezer burn. Label the package with the date and contents, and store them in the freezer for up to two months. When ready to bake, place the frozen spanakopita on a baking sheet and bake them in the oven at 350°F for approximately an hour until they turn golden brown. This method ensures that your spanakopita stays fresh and delicious, ready to be served immediately.