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Spanakopitas

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These individual spanakopitas are the ultimate Greek appetizer, offering a delightful contrast between the shatteringly crisp, buttery phyllo pastry and the moist, herbaceous spinach filling. The combination of salty feta, fresh parsley, and sauted green onions creates a rich and aromatic bite that is both comforting and elegant. Perfect for holiday gatherings, potlucks, or a light dinner, these mini pies are easy to assemble in batches. They can even be frozen before baking for later convenience, making them a reliable choice for entertaining. Serve them warm with a side of tzatziki or as a standalone starter that showcases simple, high-quality ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 60
Calories: 262.9
Dietary: Gluten-free, Vegetarian
Description
These individual spanakopitas are the ultimate Greek appetizer, offering a delightful contrast between the shatteringly crisp, buttery phyllo pastry and the moist, herbaceous spinach filling. The combination of salty feta, fresh parsley, and sauted green onions creates a rich and aromatic bite that is both comforting and elegant. Perfect for holiday gatherings, potlucks, or a light dinner, these mini pies are easy to assemble in batches. They can even be frozen before baking for later convenience, making them a reliable choice for entertaining. Serve them warm with a side of tzatziki or as a standalone starter that showcases simple, high-quality ingredients.
Ingredients
  • 2 tablespoons Butter or oil
  • 1 lbs Frozen spinach; thawed
  • 3 Green Onions; sliced
  • 3 tablespoons Minced parsley
  • 1/2 lbs Feta cheese; crumbled
  • 3 Eggs; lightly beaten
  • 1 lbs Commercial Filo pastry
  • 1/2 lbs Melted butter
  • Salt & Pepper to taste
  • Chopped fresh dill
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    In a skillet, melt the 2 tablespoons of butter or oil over medium heat. Add sliced green onions and saut until soft and translucent, about 5 minutes.
  3. 3
    While onions cook, thaw frozen spinach and squeeze out all excess moisture thoroughly using a clean kitchen towel or cheesecloth. Chop the spinach finely by hand or pulse in a food processor.
  4. 4
    In a large bowl, combine the sauted green onions, chopped spinach, minced parsley, crumbled feta cheese, lightly beaten eggs, chopped fresh dill, salt, and pepper. Mix well until evenly distributed.
  5. 5
    Lay out the phyllo dough sheets on a clean work surface. Cover the stack with waxed paper and a damp towel to prevent drying out.
  6. 6
    Take out two sheets of phyllo at a time, keeping the rest covered. Brush the top sheet lightly with melted butter.
  7. 7
    Cut each double-sheet crosswise into strips approximately 2.5 inches wide.
  8. 8
    Place 1 teaspoon of the spinach filling about 1 inch from the bottom edge (nearest you) of each strip.
  9. 9
    Fold the bottom corner up and over the filling to form a right angle triangle. Continue folding the strip over itself at right angles to create a triangular shape, brushing lightly with butter between folds if desired for extra crispness.
  10. 10
    Place formed spanakopitas on baking sheets lined with parchment paper. Keep covered with a damp towel until ready to bake.
  11. 11
    Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crisp. Turn once halfway through baking for even browning.
  12. 12
    Remove from oven and let cool slightly before serving.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 262.9kcal
% Daily Value *
Total Fat 18.6g29%
Saturated Fat 11.8g60%
Cholesterol 51.9mg18%
Sodium 779.4mg33%
Total Carbohydrate 14.0g5%
Dietary Fiber 3.9g16%
Sugars 6.0g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/spanakopitas/