Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup fresh spinach (leaves only and well packed); 1 teaspoon olive oil; 3 green onions, chopped; 2 tablespoons fresh dill, chopped; 4 tablespoons feta cheese, crumbled; 2 eggs, beaten; salt, to taste; black pepper; 1/4 cup butter (melted); 6 sheets phyllo pastry; 1 pinch ground nutmeg

Servings: persons

1 cup fresh spinach (leaves only and well packed)
1 teaspoon olive oil
3 green onions, chopped
2 tablespoons fresh dill, chopped
4 tablespoons feta cheese, crumbled
2 eggs, beaten
salt, to taste
black pepper
1/4 cup butter (melted)
6 sheets phyllo pastry
1 pinch ground nutmeg

1
Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.
2
Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
3
Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fresh spinach (leaves only and well packed), 1 teaspoon olive oil, 3 green onions, chopped, 2 tablespoons fresh dill, chopped, and more.

Yes, Spanakopita falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spanakopita

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