Total Time:
30 min
15 min
15 min

4 servings

  • 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
  • 1 small onion, finely chopped
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • Salt and pepper
  • 1/4 teaspoon nutmeg, ground or freshly grated
  • 4 ounces feta with black pepper or plain feta, crumbled into tiny bits
  • 1 egg, beaten
  • 3 tablespoons sour cream
  • 4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
  • 3 tablespoons melted butter

Place oven rack in center of the oven and preheat to 400 degrees F.

Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.

On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

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4.8 49
Easy to make. I used two phyllo sheets to prevent tearing. Next time I might make smaller ones. item not reviewed by moderator and published
Delicious! I made the traditional triangles, folding a strip of pastry like a flag - the filling was fantastic. A winner! item not reviewed by moderator and published
I have made similar and really delicious ones using actual egg roll wrappers. SO much easier and just as delicious. It's healthier too. item not reviewed by moderator and published
Fabulous and easy! item not reviewed by moderator and published
This is a regular installment in my menus! It's easy to do, healthy and delicious. If I don't have sour cream on hand, I use plain yogurt. If I don't have either, I just don't add it. We like feta, so I add a bit more than she calls for. It's delicious as written, though. item not reviewed by moderator and published
The phyllo dough was very messy but you can use butter to fix the broken pieces. Overall, very tasty. item not reviewed by moderator and published
Simple and delicious! A great vegetarian dish. I used 2 sheets of phyllo per roll so that they would not tear. And one thing to remember that the recipe doesn't mention is that phyllo dries out very quickly! Cover it with a damp towel while you're working to keep it soft. Thanks Rachael! item not reviewed by moderator and published
Taste and look like an authentic spanikopita from a greek restaurant. Love, love , love! item not reviewed by moderator and published
My first time making spanikopita at home....always get this at one of our local restaurants....recipe very similar. Very, very easy and quick! I used garlic instead of onions. Yummy! Poecat517 item not reviewed by moderator and published
I thought this was great, especially for the short time it takes to put together. I used five phyllo sheets, but because I had to work so quickly to get the butter on them, I decided to butter half and then fold the other half over. So I really had ten layers which was awesome. I also had to fold them differently because I could only find one size, but that makes no real difference. Good stuff! item not reviewed by moderator and published

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Recipe courtesy of Michael Symon