Spanakopita Recipe

Flaky, buttery phyllo packed with spinach, feta, green onions, and fresh herbs. Make classic Greek Spanakopita as a pie or triangles for a golden, savory treat.

Course Appetizer

Cuisine Vegetarian, Greek

Keyword greek, spinach

Prep Time 30

Cook Time 20

Total Time 50

Servings -24

Calories 92kcal

Author Maria Koutsogiannis

Ingredients

1 package phyllo pastry (defrosted if frozen)
2 tbsp olive oil
1 medium white onion finely chopped
2 ½ cups finely chopped leeks
1 ½ cups finely chopped green onion
Season to taste
1 cup fresh dill
1 cup fresh parsley
½ cup fresh mint
¼ cup nutritional yeast (optional)
2 tbsp vegetable stock paste
900 g fresh spinach
1 cup crumbled feta cheese
1 stick butter, melted
1 cup Easy Greek Tzatziki Sauce

Instructions

The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge overnight.
In a large pot, heat the olive oil on medium heat for around 30 seconds.
Add the finely chopped onions and finely chopped leeks, sautéing until caramelized and golden brown. Stir often to avoid burning.
After about 10 minutes, your onions and leeks should be caramelized and golden brown. Add the green onions, dill, parsley, mint, nutritional yeast (optional), seasonings, and vegetable stock paste.
Cook for around 2 minutes or until wilted considerably.
Next, add the spinach, and stir and cook this down until there is no moisture left.
Once the spinach is ready, stir in the feta, and remove from heat to cool for around 10 minutes.
Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets for 3 layers total.
Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
Scoop approximately 2 tablespoons of the spanakopita filling 1 – 2 cm away from the edge of one strip.
Roll the phyllo dough directly over the filling to fully cover it.
Next complete a diagonal fold towards one side, to begin a triangle formation.
Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
Arrange onto the baking tray and lightly brush with the melted butter.
Repeat these steps until all of the filling is used.
Bake for 20 – 25 minutes, until golden brown and crisp.
Serve with tzatziki! ENJOY!!

Video

Notes

Mixture is great in Spanakopita, Phyllo Rolls and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consuming.

Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.

Nutrition