Spanakopita has got to be one of the most well known Greek appetizers on the planet. Spinach, herbs, and creamy feta cheese are wrapped in a flaky phyllo pastry. So much to love about these little triangles! Especially when they’re served with tzatziki! Make an extra batch for the freezer.
Here are some very important tips before we begin:
1) I can’t stress enough how important it is that the phyllo stays in its packaging until it is at room temperature! The best way to do this is by defrosting it overnight in your refrigerator (since it’s usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in its packaging to come to room temperature.
2) Use full-fat cheese. The low-fat variety has a sweet taste and will affect the final product in a negative way.
3) If you cannot find fresh dill, you may use the dried form, but less.
4) Add the eggs to your mixture last. This way, you can taste the filling and adjust the seasoning if needed.
5) Baby spinach is very easy to find over here where I live. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.
6) This recipe makes a pretty big batch of triangle appetizer-sized spinach pies (about 40-46). If you don’t need that many, freeze them before baking or just make half of this batch. Just wrap the tray that they are made in with lots of plastic wrap and they will stay fresh for about 2 months in the freezer. I actually double this recipe when I’m making them and freeze as many as I can for those times when I’m swamped with work and don’t have time to cook 🙂 Baking time will be longer.
Now that we’ve got that down, we’re ready to prepare this batch of deliciousness!
The best part about this appetizer is that it freezes beautifully. Trays of these unbaked spinach pies will keep fresh for months. They never lasted longer than two months in our home but, I would imagine that if they’re sealed tight in plastic wrap, they will keep fresh for 3-4 months. So, make extra!!
- Assemble the spinach pies and place them in trays that have been lined with parchment paper.
- Do not brush the tops with melted butter or olive oil. Otherwise, the plastic wrap will stick to the pies.
- Wrap the trays tightly with plastic wrap and label them.
To bake the frozen pies: Remove the plastic wrap and brush the tops with butter or olive oil. Sprinkle them with some salt. Cover the trays loosely with foil and bake them frozen in a preheated 375 °F oven for 40 minutes. Remove the foil and bake them for an additional 15-20 minutes or until golden and crisp.
I hope that you give this spanakopita recipe a try. If you do, let me know how it turned out in the comments section. I read all of your comments and add your recipe requests to my list. Kali Orexi & filakia xx Dimitra I’ll see you back here soon with another delicious recipe worth sharing.
Watch the Video
- 2 pounds #4 phyllo pastry, at room temperature
- 1 pound or 3 bunches baby spinach, chopped
- 2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
- 6 scallions, thinly sliced
- 15 ounces ricotta cheese, full fat, and at room temperature
- 1 pound feta cheese, crumbled
- 4 eggs, beaten and at room temperature
- 1 pound butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper to taste
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
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