Description
This classic Spanakopita recipe features sautéed fresh spinach, herbs, crumbled feta cheese, and eggs wrapped in crisp, golden phyllo dough. Perfect as a savory appetizer or main dish, these buttery, flaky triangles are baked to perfection and guaranteed to impress.
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 Assembly
- 1 pound phyllo dough sheets (thawed)
- 3/4 cup butter (melted)
Instructions
- Preheat the oven: Preheat the oven to 375 degrees F and line two sheet pans with parchment paper to prepare for baking.
- Cook the spinach: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half of the spinach and cook until wilted. Add the rest of the spinach and cook for 3-4 more minutes until all is wilted. Remove from heat, let cool, then wring out excess water and coarsely chop the spinach.
- Sauté aromatics: Wipe out the pan and heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Stir in green onions, garlic, parsley, and dill and cook for 30 seconds until fragrant.
- Combine filling: Transfer the onion mixture to a large bowl. Add the chopped spinach, crumbled feta, and beaten egg. Season generously with salt and pepper, then stir thoroughly to combine all ingredients.
- Prepare phyllo dough: Unroll the thawed phyllo dough onto a flat surface, keeping it covered with a damp towel or plastic wrap to prevent drying out. Lay one sheet with the long side facing you and brush melted butter evenly over it. Place a second sheet on top and brush it with butter as well.
- Assemble triangles: Cut the buttered double-layer phyllo vertically into 3-inch wide strips. Place 1 1/2 teaspoons of filling on one end of each strip. Fold one corner over the filling to form a triangle, then continue folding the strip over itself like a flag until fully folded.
- Prepare for baking: Brush a little melted butter over each triangle and arrange them 1 1/2 inches apart on the prepared sheet pans. Repeat until all filling and dough are used.
- Bake and serve: Bake one pan at a time in the preheated oven for 20 minutes or until the triangles are golden brown and crisp. Serve immediately for the best flavor and texture.
Notes
- Use fresh spinach and thoroughly wring out excess moisture to prevent soggy filling.
- Keep the phyllo dough covered with a damp towel while assembling to avoid drying out.
- Butter the phyllo sheets generously for a rich, crispy crust but add more or less according to dietary preferences.
- These triangles can be made ahead and reheated in a 350 degrees F oven for 10 minutes.
- For a vegetarian diet, this recipe is suitable as it contains no meat.
Nutrition
- Serving Size: 1 serving
- 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
