Spanokopita

Total Time:
47 min
Prep:
30 min
Cook:
17 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1/2 cup olive oil
  • 1 bunch chopped scallions, white and green parts
  • 2 (10-ounce) boxes frozen chopped spinach, defrosted
  • 2 tablespoons chopped fresh dill
  • 3 extra-large eggs, lightly beaten
  • 7 ounces feta cheese, crumbled
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
  • 1/2 pound (2 sticks) unsalted butter, melted
  • 1/2 cup plain dry breadcrumbs
Directions
Watch how to make this recipe.
  • Preheat oven to 400 degrees F.

  • Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

  • Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

  • Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.


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    This recipe is featured in:

    The Best Game-Day Party Recipes