Description
This classic Greek spanakopita recipe features sautéed fresh spinach, onions, garlic, and fragrant herbs combined with creamy feta cheese and lightly beaten egg, all wrapped in layers of crispy, golden phyllo dough. Perfect as a savory appetizer or a delightful main course, these flaky triangles are baked to perfection and offer a deliciously satisfying bite every time.
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 F and line 2 sheet pans with parchment paper to prepare for baking the spanakopita triangles.
- 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. Add the remaining spinach and continue cooking for 3-4 minutes until all spinach is wilted. Remove from heat and let cool. Squeeze out excess water and coarsely chop the spinach.
- Sauté Aromatics: Wipe out the pan with a paper towel and heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the green onions, minced garlic, parsley, and dill, cooking for an additional 30 seconds to release their flavors.
- Combine Filling: In a bowl, mix the sautéed onion mixture with the chopped spinach, crumbled feta cheese, and lightly beaten egg. Season generously with salt and pepper, stirring thoroughly until well combined.
- Prepare Phyllo Sheets: Unroll the phyllo dough onto a flat surface, keeping it covered with plastic wrap or a damp towel to prevent drying out. Lay out one sheet with the long edge facing you and brush it generously with melted butter.
- Layer and Cut Dough: Place a second phyllo sheet on top and brush it with melted butter as well. Cut the two layered sheets vertically into 3-inch wide strips.
- Fill and Fold Triangles: Place 1 1/2 teaspoons of the spinach filling on one end of each dough strip. Fold one corner over the filling to make a triangle shape, then continue folding the strip over itself in triangles until you reach the end of the strip. Brush the triangle with melted butter and place it on the prepared sheet pan.
- Repeat and Arrange: Repeat the filling and folding process with the remaining dough and filling. Arrange the finished triangles 1 1/2 inches apart on the sheet pans.
- Bake: Bake one sheet pan at a time in the preheated oven for 20 minutes or until the spanakopita triangles are golden brown and crispy. Remove from oven and serve immediately while warm.
Notes
- Keep phyllo dough covered with plastic wrap or a damp towel at all times to prevent it from drying out while you work.
- You can make the filling a day ahead and refrigerate it to save time on the day of baking.
- For a richer flavor, substitute some or all of the butter with olive oil when brushing the phyllo sheets.
- If you prefer a vegetarian version, ensure the feta cheese is made without animal rennet.
- Spanakopita can be served as an appetizer, snack, or even as a light main course with salad.
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
