📝 About This Recipe
Transport your senses to the sun-drenched islands of Greece with these irresistible Spanakopitakia. These hand-folded phyllo triangles feature a savory, aromatic filling of fresh spinach, creamy feta cheese, and a bouquet of Mediterranean herbs. Perfectly crisp on the outside and tender within, they represent the heart of Greek meze culture and are the ultimate crowd-pleasing appetizer for any gathering.
🥗 Ingredients
The Spinach Filling
- 1 lb Fresh baby spinach (washed, dried thoroughly, and roughly chopped)
- 4-5 pieces Scallions (green onions) (finely sliced, including green parts)
- 1/2 piece Yellow onion (small, finely diced)
- 1/2 cup Fresh dill (finely chopped, stems removed)
- 1/4 cup Fresh parsley (finely chopped)
- 7-8 oz Greek Feta cheese (crumbled into small chunks)
- 1/4 cup Ricotta cheese (to add creaminess)
- 1 large Egg (lightly beaten)
- 1/8 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be careful with salt as feta is naturally salty)
- 2 tablespoons Extra virgin olive oil (for sautéing)
The Pastry and Assembly
- 1 package Phyllo dough (16 oz, thawed overnight in the refrigerator)
- 3/4 cup Unsalted butter (melted and clarified if possible)
- 1 tablespoon Sesame seeds (optional, for topping)
👨🍳 Instructions
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1
Prepare the spinach by placing the chopped leaves in a large bowl with a pinch of salt. Massage the spinach with your hands for 2 minutes to wilt it, then squeeze it firmly in a clean kitchen towel to remove every drop of excess moisture. This prevents a soggy crust.
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2
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the diced yellow onion and scallions for 4-5 minutes until translucent and soft, but not browned.
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3
In a large mixing bowl, combine the squeezed dry spinach, sautéed onions, chopped dill, and parsley. Stir in the crumbled feta, ricotta cheese, beaten egg, and nutmeg. Season with pepper and a small pinch of salt, mixing until well combined.
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4
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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5
Carefully unroll the thawed phyllo dough and place it on a flat surface. Cover the stack immediately with a slightly damp (not wet) kitchen towel to prevent the delicate sheets from drying out and cracking.
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6
Place one sheet of phyllo on your work surface and brush it lightly with melted butter. Place a second sheet directly on top and brush again with butter.
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7
Using a sharp knife or a pizza cutter, cut the buttered phyllo sheets lengthwise into strips about 3 inches wide.
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8
Place a rounded tablespoon of the spinach filling at the bottom end of one strip.
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9
Fold one corner of the phyllo over the filling to form a triangle. Continue folding the triangle upward (like folding a flag), maintaining the triangular shape until you reach the end of the strip.
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10
Place the triangle seam-side down on the prepared baking sheet. Repeat the process with the remaining phyllo and filling until all are used.
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11
Brush the tops of all the triangles with the remaining melted butter and sprinkle with sesame seeds if desired.
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12
Bake for 25-30 minutes, or until the pastries are puffed and a deep golden brown. Rotate the pans halfway through for even browning.
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13
Remove from the oven and let them rest on the baking sheet for 5-10 minutes. This allows the filling to set slightly before serving.
💡 Chef's Tips
The secret to success is dry spinach; if the filling is wet, the phyllo will tear and become mushy. Always keep phyllo covered with a damp towel while working, as it dries out in seconds. Use a high-quality Greek Feta (sheep's milk) for the most authentic and tangy flavor profile. If your phyllo tears, don't panic! Just keep folding; the multiple layers will hide any small imperfections. You can freeze these unbaked! Freeze them in a single layer on a tray, then transfer to a bag. Bake directly from frozen, adding 5-10 minutes to the time.
🍽️ Serving Suggestions
Serve warm as part of a meze platter with Kalamata olives and roasted red peppers. Pair with a side of thick, garlicky Tzatziki sauce for dipping. Accompany with a crisp glass of Assyrtiko or a chilled dry Rosé. Serve alongside a fresh Horiatiki (Greek Village Salad) for a light and healthy lunch. Great as a portable snack for picnics or school lunches since they taste delicious at room temperature.