Dinner Spanakopitas

This is one of my favorite appetizers. With making them a bit bigger, they make for a great, healthy, meatless dinner. I paired them with a nice lighter mixed greens salad and some seasonal fruit and the meal was complete. Make them smaller and they are great appetizers for your next party.

I found this from Barefoot Contessa: Back to Basics by Ina Garten, through Annie’s Eats.

This makes six large ones or 12 smaller sized ones.



2 tbsp. olive oil
1/2 cup chopped yellow onion
2 green onions, white and green parts, chopped
1 (10-oz.) package frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
2 tbsp. freshly grated Parmesan cheese
Plain dry bread crumbs
1/4 tsp. grated nutmeg
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 cup small-crumbled feta cheese
2 tbsp. toasted pine nuts, chopped
12 sheets frozen phyllo dough, defrosted
6 tbsp. unsalted butter, melted

Preheat the oven to 375 degrees F.  
Heat the olive oil in a medium sauté pan, add the onion, and cook for 5 minutes over medium-low heat.  Add the green onions and cook for another 2 minutes until they are wilted but still green.  Meanwhile, add the thawed and drained spinach to a large mixing bowl.  When the onions are done, add them to the bowl.  Mix in the eggs, Parmesan cheese, 1 1/2 tablespoons bread crumbs, nutmeg, salt and pepper.  Gently fold in the feta and the pine nuts. 
Place one sheet of phyllo dough flat on a work surface.  Brush the dough lightly with butter.  Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter.  Continue this process until you have a stack of 4 sheets of phyllo.  Cut the stack of phyllo in half lengthwise (I found a pizza cutter useful for this step).  Place 1/3 cup of the spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag.  Then fold the triangle of phyllo over straight and then diagonally again.  Continue folding the first diagonally and then straight until you reach the end of the sheet.  The filling should be totally enclosed.  Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down.  Brush the tops with melted butter, sprinkle with flaked salt (I used kosher) and bake for 30-35 minutes, until the phyllo is browned and crisp.  Serve hot.


11 Comments on “Dinner Spanakopitas”

  1. brannyboilsover says:

    Look at the flakey deliciousness!

  2. Kristina says:

    These look too good. I love the mini version and am sure we will love the large ones as well.

  3. Erin says:

    Gorgeous photo!

  4. Jenn says:

    Yum! I love these too!

  5. WishMaster says:

    I have to say, spanakopitas are best with fewer ingredients — just the spinach, feta and nutmeg in the middle and wrapped in filo lightly brushed with veg oil cooked until well browned. Looks nice though.

  6. Patty says:

    Oh – great idea for the large ones. Yum! They look absolutely fabulous – I think I’ll be making these this week!

  7. Debbie says:

    I think I could eat at least at dozen of those. They look wonderful!

  8. kalliope says:

    Spanakopita can make an awesome meal! I’m surprised to see that Ina’s recipe doesn’t have a lot of seasoning in it… adding dill and mint gives it that truly authentic Greek flavor. Also, replacing the frozen spinach with fresh will result in a super light and airy filling (just remember to squeeze out all the liquid you can!)

    You can also make spanakopita in a casserole dish, just layer it (phyllo, filling, then more phyllo), instead of folding it into triangles.

  9. Claire says:

    YUM! I have wanted to make these for years and never have. I really need to try soon.

  10. Leslie says:

    This is one of my favorite recipes and so easy. Any idea what the calorie count is?

  11. […] Phyllo triangles stuffed with Banana, Feta, and Pecans adapted from here […]

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