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Spanakopita is a Greek spinach and feta pie wrapped in crispy buttered phyllo pastry. This version combines sautéed spinach, crumbled feta, aromatic herbs, and coriander into individual triangle pastries baked until golden.
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Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.
Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.
Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.
Written automatically by CookOS, not by the creator.
Store cooled spanakopita in an airtight container at room temperature for up to 2 days, or freeze unbaked triangles for up to 1 month; bake from frozen at 350°F for 30–35 minutes until golden.
colander · baking sheets
Written automatically by CookOS, not by the creator.
Yes. Assemble the triangles, cover them, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the bake time if baking from cold.
Cover the unrolled phyllo stack with a damp (not wet) towel while you work. This prevents the sheets from becoming brittle and cracking.
Bake at 350 degrees Fahrenheit until the pastry is golden brown.
Ricotta, goat cheese, or a blend of feta and ricotta work, though feta is traditional and delivers the best flavor.
The filling must be cool and completely dry. Squeeze out excess liquid in a colander, then let it cool to room temperature before assembling to prevent the phyllo from becoming soggy.
