Spanakopita

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Picture of Spanakopita Recipe Photo: Spanakopita Recipe
Rated 4 stars out of 5
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Total Time:
55 min
Prep
40 min
Cook
15 min
Yield:
16 to 18 triangles
Level:
Difficult
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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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Newest Ratings and Reviews

Read all 16 reviews

  • on February 28, 2013

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    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!

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  • on November 25, 2011

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    Very good and not as difficult as I thought it would be. I also froze some and heated them later and they were delicious!

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  • on November 07, 2011

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    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.

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