Spanakopita
Show: The Essence of EmerilEpisode: International Finger Food
Rate This RecipeRead users' reviews (15)
- Recipe categories: Cheese, Feta, Vegetables, Spinach,
- recipe
- ratings & reviews(15)
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Total Reviews: 15
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By longhrn29_12766822
Temple, Tx
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!
By lstewar4
Ithaca, NY
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.
By ZZisme
on July 08, 2011
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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. :(
By ljnlol
on April 15, 2011
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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.
By miamasterchef
on March 09, 2011
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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
By techlight
on January 23, 2011
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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.
By pacoficha_10815392
New Orleans
on January 16, 2011
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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!
By smilesonly_5126239
Surrey
on January 16, 2011
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first time I have ever made or tasted these but it is my new favorite food!!
By coldcoffee13_97...
highland park, IL
on January 22, 2010
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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
By kellyrcline_124...
herndon, 86
on December 28, 2009
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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.