Description
This Spanakopita recipe features a savory mix of sautéed spinach, caramelized onions, fresh herbs, and tangy feta cheese, all encased in crispy, golden phyllo dough triangles. Perfect as an appetizer or a hearty snack, these buttery, flaky pastries are a traditional Greek delight that will impress any crowd.
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
Phyllo and Butter
- 1 pound phyllo dough sheets (thawed)
- 3/4 cup butter (melted)
Instructions
- Preheat the oven: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper to prevent sticking.
- Cook the spinach: 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 and continue cooking for 3-4 minutes until all spinach is wilted.
- Drain and chop spinach: Remove the spinach from the pan and let it cool slightly. Wring out excess water thoroughly and coarsely chop the spinach.
- Sauté onions and herbs: Wipe out the pan with a paper towel. Heat the remaining tablespoon of 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, cooking for an additional 30 seconds to release flavors.
- Combine filling ingredients: Transfer the sautéed onion mixture to a bowl along with the chopped spinach, crumbled feta cheese, and lightly beaten egg. Season generously with salt and pepper. Stir until thoroughly combined.
- Prepare the phyllo dough: Unroll the phyllo dough onto a flat surface and keep covered with plastic wrap or a damp towel to prevent drying out. Lay out one sheet with the long side facing you and brush it generously with melted butter.
- Layer dough sheets: Place a second sheet on top of the first and brush it with butter as well. Cut the layered dough vertically into 3-inch wide strips.
- Fill and fold triangles: Place 1 1/2 teaspoons of the filling at one end of each strip. Fold one corner of the strip over the filling to form a triangle. Continue folding the strip over itself in triangle shapes, like folding a flag, until the end of the strip is reached. Brush each completed triangle with melted butter.
- Arrange and bake: Place the triangles 1 1/2 inches apart on the prepared sheet pans. Bake one pan at a time for 20 minutes or until golden brown and crisp on top.
- Serve: Remove from the oven and serve the spanakopita triangles immediately while warm and flaky.
Notes
- Keep phyllo dough covered with plastic wrap or a damp towel while working to prevent it from drying out and becoming brittle.
- You can substitute the fresh spinach with frozen spinach if pressed for time; just make sure to thaw and squeeze out all excess water before using.
- For a richer flavor, brush the phyllo layers generously with butter, but you can use olive oil as a lighter alternative.
- Spanakopita triangles can be prepared ahead of time and baked just before serving to keep them crispy.
- This recipe works well as an appetizer, snack, or even a light main course paired with a fresh salad.
Nutrition
- Serving Size: 1 triangle
- 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
