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Spanakopita is a Greek savory pie of wilted spinach, feta cheese, and scallions wrapped in butter-brushed phyllo sheets and baked until golden and crisp. It's a freezer-friendly appetizer or side that bakes from scratch in under 30 minutes.
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Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Written automatically by CookOS, not by the creator.
Store baked spanakopita in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness. Freeze unbaked triangles layered between waxed paper for up to 2 months and bake from frozen, adding 10 minutes to the baking time.
pastry brush · sharp knife · large sauté pan
Written automatically by CookOS, not by the creator.
Yes. Assemble and freeze the triangles layered between waxed paper before baking. Bake directly from frozen, adding 10 extra minutes to the baking time.
Unroll the phyllo on a flat surface and cover it with waxed paper and a damp towel while working. Keep it covered between each strip to prevent it from becoming brittle.
Ricotta will work but produces a milder, creamier filling. Feta delivers the traditional salty, tangy flavor spanakopita requires.
Preheat the oven to 350°F and bake the triangles for 20 to 25 minutes, or until golden and crisp.
Start with 2 pounds of washed spinach. After wilting and squeezing out excess liquid, you'll have roughly 1 to 1.5 cups of cooked spinach for the filling.
