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Spanakopita is a Greek phyllo pastry pie filled with spinach, feta, and eggs, baked until crispy and golden. This version uses frozen spinach and phyllo sheets for straightforward home cooking without sacrificing authentic flavor.
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Place oven rack in center of the oven and preheat to 400 degrees F.
Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.
Written automatically by CookOS, not by the creator.
Cool completely, wrap in foil or store in an airtight container in the refrigerator up to 3 days. Reheat unwrapped at 350°F for 8–10 minutes until warmed and phyllo crisps again.
Written automatically by CookOS, not by the creator.
Yes. Assemble the pastries, wrap them tightly, and refrigerate up to 24 hours before baking at 400°F. You may need to add 2–3 minutes to the bake time if baking from cold.
Work quickly once defrosted and keep unused sheets covered with a damp towel. Brush each layer generously with melted butter to seal in moisture and prevent cracking.
Ricotta, goat cheese, or a mix of both work well. Use the same weight and crumble or mix to a similar consistency. The flavor will be milder and less salty.
Yes, but you'll need about 5–6 cups of fresh spinach. Wilt it in the pan, then squeeze very dry to avoid a soggy filling.
Bake at 400°F until the phyllo turns deep golden brown and is crispy to the touch, typically 20–25 minutes depending on your oven.
