📝 About This Recipe
Transport your senses to the sun-drenched shores of Greece with these iconic spinach and feta hand-pies. Encased in layers of shatteringly crisp, buttery phyllo pastry, the filling is a vibrant blend of fresh baby spinach, salty Greek feta, and a bouquet of aromatic herbs. This 'fast food' format makes them the perfect portable snack, balancing a rich, savory interior with a light, airy crunch that is simply irresistible.
🥗 Ingredients
The Spinach Filling
- 1 lb Fresh Baby Spinach (washed and thoroughly dried)
- 4-5 pieces Green Onions (finely sliced, whites and greens)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
The Cheese & Binder
- 8 oz Greek Feta Cheese (crumbled into small chunks)
- 1/4 cup Ricotta or Kefalotyri Cheese (adds creaminess)
- 1 large Egg (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (to taste)
The Pastry
- 1 package Phyllo Dough (thawed overnight in the fridge)
- 3/4 cup Unsalted Butter (melted and clarified if possible)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.
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2
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the green onions and garlic for 2-3 minutes until soft and fragrant.
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3
Add the spinach in batches, tossing until wilted. This should take about 4-5 minutes. Once wilted, transfer the spinach to a colander.
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4
CRITICAL STEP: Use the back of a spoon or your hands to squeeze every drop of moisture out of the cooked spinach. Excess liquid will result in soggy pastry.
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5
Roughly chop the squeezed spinach and place it in a large mixing bowl. Add the dill, parsley, feta, ricotta (or kefalotyri), beaten egg, nutmeg, and pepper. Mix until well combined.
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6
Carefully unroll the thawed phyllo dough and place it under a damp (not soaking) clean kitchen towel to prevent it from drying out and cracking.
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7
Place one sheet of phyllo on a clean work surface. Brush lightly with melted butter. Top with a second sheet and brush with butter again. Repeat for a third sheet.
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8
Using a sharp knife or pizza cutter, cut the stacked sheets lengthwise into strips about 3 inches wide.
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9
Place a heaping tablespoon of the spinach mixture at the bottom end of a strip. Fold one corner over the filling to form a triangle.
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10
Continue folding the triangle up the strip, flag-style (like folding a flag), maintaining the triangular shape until you reach the end.
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11
Place the triangle seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
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12
Brush the tops of all triangles generously with the remaining melted butter and sprinkle with a few sesame seeds for a professional finish.
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13
Bake for 25-30 minutes, or until the pastry is a deep golden brown and exceptionally flaky.
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14
Let the spanakopita cool for at least 5-10 minutes before serving. This allows the cheese to set and the flavors to meld.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator, never on the counter, to prevent the sheets from sticking together. The secret to a crisp spanakopita is removing moisture—squeeze the spinach until it is bone-dry. Don't over-butter the sheets; a light brush is enough to create the lamination without making them greasy. If you prefer a tangier flavor, use a high-quality sheep's milk feta stored in brine. Leftovers can be reheated in an oven or air fryer at 350°F to restore the crunch; avoid the microwave!
🍽️ Serving Suggestions
Serve with a side of thick, garlicky Tzatziki for dipping. Pair with a crisp Greek Horiatiki salad (tomato, cucumber, olives, and red onion). Accompany with a glass of chilled Assyrtiko or a light, dry Rosé. For a complete Mediterranean platter, serve alongside roasted lemon potatoes and kalamata olives. Enjoy as a 'grab-and-go' lunch wrapped in a parchment paper sleeve.