Dinner Spanakopitas

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Absolutely delicious. I changed the recipe a little, I used fresh spinach (2 lbs, much better than frozen. To monitor the sodium content I did not use any salt (the feta has plenty of salt in it. I also cut the olive oil in half. After the onions were translucent I added two cloves of chopped, fresh garlic, cooked for 3 minutes and added a splash of dry white wine (or vermouth, let it reduce, added my fresh spinach along with a 1/4 of a cup of homemade chicken stock, then covered the pan and let the spinach wilt. These are some of the best things I have ever eaten!!!

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One of the best things I've ever made! I don't like frozen vegetables and went the extra mile by blanching and chopping about 27 ozs. of fresh spinach. After tasting the French feta, I decided to cut the salt by 1/2 t. This was my first attempt with phyllo pastry and although a lot of the phyllo sheets ended wadded up and thrown in the garbage I managed to crank out 4 perfect pastries. I'll definitely keep practicing on this one.

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This recipe has too much salt in it. The feta cheese is salty by itself, and with two teaspoons of salt, that is just too much. Half the amount of feta, increase the amount of spinach, and reduce the amount of salt to 1- 1 1/2 teaspoons.

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This was out of this world. I loved it. I decided to make a casserole instead and lined the casserole dish with the phyllo and then added the spinach (without pine nuts and then layered the phyllo on the top and put it in at 375 for 40 minutes. It was delicious. We wanted it to last for 2 days but there was not enough so next time I will make two casseroles. I knew picking a recipe from Ina would be just the right one.

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wonderful.....total time was about 2hrs....about 1.5 to prep and then the cook time...but it was well worth it....i also achieved about 20 strudels!....which was fine by us....the entire family loved it!....surely one that will be made over and over!...

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Yum! I add lots of minced dill to the spinach/cheese mixture, as dill is traditional in Greek Spanikopita. I don't use the pine nuts (although they're probably good, because they are untraditional. I serve this with a big greek salad.

My tip: use french feta from an import store...IT MAKES A HUGE DIFFERENCE AS FAR AS TASTE!!!!!

Lastly, I married a greek 20 years ago and was lucky to get cooking lessons from his mom and yiayia. I know my greek food and this is a really good recipe!!! OPA!!

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theese spanakopitas are AWESOME !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I originally thought spanikopita was exspensive ,but Ina's make SO MUCH . DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Made this for my family - everyone loved it. Especially my sister, she said she was impressed. Definitely making it again.

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This recipe has too much salt in it. Reduce it from two teaspoons to one. Two teaspoons almost makes the recipe inedible, at least for my taste. Otherwise a good recipe.

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This recipe is amazing! Everything I have ever tried of Ina's is great! Being health conscience I used cooking spray instead of butter, and low fat feta cheese. I measured all ingredients precisely and came out with 20 pastries. This averaged to about 115 calories each. The calorie count can be lowered much more by using egg beaters and olive oil cooking spray instead of EVOO to saute the onions! The flavor was all there! My cooking time was only about 20 minutes, not sure why that is, but hey, I got to eat sooner, so who's complaining!!!