Spanokopita

Show: Barefoot ContessaEpisode: Canapes and Canvases

Rated: 5 stars out of 5Rate itRead users' reviews (49)

RECIPE
COMMENTS & REVIEWS(49)

Cook Time:
17 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 17 min
Total:: 47 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 17

View all 17 Appetizer Collections

Comments & Reviews

recipe Spanokopita
Linda Manitou, MN 09-06-2009
Flag

Makes Me Look Like a Gourmet Chef!
Rated: 5 stars out of 5

I have just finished making this recipe and I think it would wow my guests. I wowed myself. I did make several changes:... I cut down the dill to 1 T. I used a very large regular onion that I chopped finely. I added two chopped cloves of garlic to the fried onion mixture. I toasted 1/4 cup of pine nuts and then chopped them finely and added it to the mix. Finally, I added about 1/4 of cream cheese that really made the final product nice and creamy. Oh yes...I baked the Spanokapita at 350 degrees for about 25 minutes or until golden brown. I am so glad that I scored the rolls about 1/4 inch down before baking as it made for such easy cuts. This dish would make a wonderful appetizer,,,,or part of main course meal. Honesly, it was better than the last two times that I bought Spanokapita at two different Greek restaurants. This goes in my 'BEST RECIPES EVER' file. Thanks, Ina. Read more
recipe Spanokopita
Caroline Ardmore, OK 08-03-2009
Flag

One of my FAVORITE ALL-TIME recipes!!!!!!!!!!!!
Rated: 5 stars out of 5

I LOVE LOVE these! There are never any leftovers, cause everyone loves them! It looks really great, and is the perfect... appetizer or entre. The spinach mixture with the phyllo is really awesome!! It takes a little time, but you've GOT to try this!!!!! Fantastic, Ina!Read more
recipe Spanokopita
Joan Omahan, NE 03-03-2009
Flag

fabulous--even tho I altered it
Rated: 5 stars out of 5

I used this recipe for a spinach filling for some easy turnovers. Using simple Crescent Roll dough---I made triangular... turnovers---brushed with egg and sprinkled with paprika and parsley---follow baking directions on tube---they were beautiful--no one believed I made them---plus, they were fantastic. Read more
recipe Spanokopita
Jessica Kerrville, TX 02-09-2009
Flag

Not a single leftover!
Rated: 5 stars out of 5

I brought these to a hors d'oeuvres party last night. This recipe is perfect. They took less than an hour to make and were... devoured in minutes. I completely forgot to include the dill, (I bought fresh dill and everything! Grr...) but they were still wonderful. I can't wait to make these again-with the dill. Read more
recipe Spanokopita
Ailene Alhambra, CA 01-30-2009
Flag

OILY but YUMMY!!
Rated: 5 stars out of 5

First time to make it but it wasn't hard. Time consuming the layering but worth waiting for! It was oily though, I guess we... need to use less olive oil to saute the scallions to minimize the oil, other than that its yummy!!! So that's just my simple tip, LESS OLIVE OIL i guess. I'll try to make it again with less olive oil then i'll let you guys know the result. Best appetizer!Read more
recipe Spanokopita
sarah denver, CO 01-14-2009
Flag

easy and good
Rated: 5 stars out of 5

this is much easier and quicker than folding all those little triangles; however, i found the filling a bit dry. it might... be better with a little cream cheese added to the feta. i prepared it ahead of the party, covered uncooked in the fridge and baked it at the last minute. i served an antipasto platter along side and it was a hit.Read more