Spanakopita

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
16 to 18 triangles
Level:
Advanced

Ingredients
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 large egg, lightly beaten
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 (8-ounce) package feta cheese, crumbled
  • 24 sheets frozen phyllo pastry, thawed
  • 1 1/2 cups melted unsalted butter
Directions

Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Place the spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach.

Place the spinach in a medium mixing bowl. Add the salt, pepper, oregano, parsley, and basil. Stir in the beaten egg, olive oil, and lemon juice. Add the feta cheese and mix well to combine. Set aside.

Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.

Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip.

Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter.

Repeat with the remaining strips and phyllo sheets until all of the filling is used.

Arrange the triangles 2 inches apart on the baking sheet. Bake for 15 minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet.

Serve warm or at room temperature.

*It is important to keep a piece of plastic wrap and a damp cloth or paper towel over the phyllo sheets that you are not working with to keep them from drying out.


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    Terrific taste! I used fresh spinach cooked down. Tons of flavor! Definitely on my favorite list.
    Easy and simple! Only needed a stick of butter and next time I think I will do even less. Made for my parents and boyfriend along with a greek salad and chicken souvlaki. Probably one of the best meals i've every put together
    Delicious and rather easy recipe! I agree with some of the other reviewers, the recipe does call for too much butter. I will be making these again! Thank you, Emeril!
    fantastick! Easy & tasty.
    delicious and easy to make. will be making more of these in the future.....
    Absolutely DELISH!!! the guys love them whenever take them to a party ;o Pretty easy to make. You can make the filling the night before and just put them together in the morning! I use store bought Tzatziki Dip to make it a whole lot easier! YUMMY!
    Very good and not as difficult as I thought it would be. I also froze some and heated them later and they were delicious!
    this might be the best starting point for spanakopita on the food network site. i altered the recipe quite a bit, though. i used lots of fresh basil (not dried and added a lot of dill, as well as 3 chopped scallions. also, just a teaspoon or so of lemon juice, but more feta. in terms of the butter, you definitely don't need more than a stick. just melt a little at a time so you don't waste any.
    I didn't care for it.. That is a lot of work and it wasn't very good.. Followed the recipe to the letter. Way too much butter almost made it taste greasy. Sorry, this one didn't do it for me at all. :(
    Having lived in Greece and enjoyed there fresh made spanakopita, this recipe was the best and most authentic tasting I have ever found. Thanks Emeril. The flag folding tip was great and made the preparation so much simpler as I had tried other layering methods before that didn't come out as nice.
     
    Again it was too much butter however it was a very good recipe and was easy to make. I am Greek and I approve this recipe =D
    Should have read the warning about butter. Waaaaaaaaaaaaaaay too much, you definatly have to cut the amount in half. Also should also add garlic...really flat taste. But overall a fun activity.
    This was absolutely delicious, but I had to add two things. Onions and garlic. I can't emagine a recipe that has no onions would be as good as it would be with them, and the garlic is just one of those flavors that enhances the onion, so I added half a cup of finely chopped onion, and a tablespoon of finely chopped garlic, sauteed them in some olive oil till they were turning just a little golden. Yum yum. Was a bit time consuming since I had never worked with phylo before, but once I got the hang of it, it was fun and easy. Definitely a keeper!
    first time I have ever made or tasted these but it is my new favorite food!!
    I make this all the time but I modify slightly by adding fresh parsley eliminating the dried spices. I also DEFINITELY add sauteed chopped onions - a must have flavor. other than that, the recipe is fine. you are always able to modify the amount of feta you are adding - even double the amount emeril uses. i also use salted butter and use just enough to lubricate layers - don't need to specify an exact amount - i never use as much as i melt
    I used half this amount of butter and it was too much. The phyllo dough isn't as hard as people make it out to be...just layer them and you can't tell where they've ripped. Other than that, very good. Made them for my picky boyfriend and he ate them for dinner instead of his favorite, pepperoni pizza! Next time I will use the premade phyllo cups to save time and use less butter.
    I used to be a Chef at Emeril's Tchoup Chop - I'd add 1/2 cup of small diced onions, sauteed in butter, 1/2 tsp. of fresh ground nutmeg, 1 Cup of ricotta and 2 tsp. chiffonade of fresh mint. In fact, I'd replace the dried herbs with double the amount of fresh herbs. OH - and I'd change the spelling to SPANIKOPITA. Other than that, it's great.
     

     
    Chef Bob
     
    chefbob@cfl.rr.com
    just saw emril make this and thought it would be a great snack to take to a party or at home for a quick snack. yum yum
    I love this recipe
     
    it is wonderful!! i make it all the time
    This recipe is great - a little time consuming, but that is to be expected given the phyllo dough. The directions make it so easy to correctly fold the triangles. This was my first attempt and they looked professional. I did add some cream cheese to the recipe and it was delicious.
    This is a delicious and easy recipe. I'm not sure why its rated as difficult. The only challenge is in layering the phyllo dough. Make sure you cut into 3 strips and don't overstuff like I did.
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