Spanikopita

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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
I am not an authentic Greek and do not claim to make authentic Greek food. I did however give some of this recipe to an "authentic Greek" and she loved it. Authentic or not, most people don't seem to care. I tried this as a meal once, and it was great, but I like it even better as an appetizer. Just make smaller portions. It has always been a hit, I get asked to make it all the time now! item not reviewed by moderator and published
Reviewing this recipe and its many reviews I was shocked. As a Greek and avid spanakopita maker, the addition of sour cream and nutmeg is far from authentic. While nutmeg is a common spice in many Greek dishes, we rarely include the use of sour cream, true spanakopita is made without these ingredients. Also, when making Greek food it is imperative to use correct pronunciation of the dish, as Rachel Ray fails to do. For an authentic recipe, I strongly suggest, realgreekrecipes.com. Hope this helps. True Greek. item not reviewed by moderator and published
All the delicious flavors of spanikopita, with a lot less work. Of course, I double the feta cheese! item not reviewed by moderator and published
I had never made Spanikopita before this & was a little afraid of using the philo dough. Do not hesitate to make this recipe because it is so easy & very few ingredients to mess with. Another fantastic recipe from Rachel Ray. item not reviewed by moderator and published
I love this recipe. I cook the onions until fully cooked and then mix with the other ingredients. Great for dinners, parties, whatever! Also great with low-fat feta :) item not reviewed by moderator and published
I love this recipe since it can be made ahead of time and frozen (if so, don't cut the rolls before freezing them and cook them 10 minutes longer than unfrozen). I use it as an appetizer and as part of a tapas spread (greek instead of spanish but who cares!) item not reviewed by moderator and published
these were a little time consuming but were very tasty. i took them to a friend who just had a baby as part of a dinner and they loved them. great reheated the next day and could easily be frozen then baked later. item not reviewed by moderator and published
I made this super easy recipe for some guy friends and they still talk about it. I liked how they were individual rolls rather than a spanikopita casserole. item not reviewed by moderator and published
Delicious, and a great way to make spinach appetizing to vegetable-phobes. Highly recommended for a quick, satisfying weeknight dinner. Also great re-heated the next day! item not reviewed by moderator and published
I love Rachel's recipes, but I had extra time on my hands this week and pondered making a more "authentic" spanikopita that would have taken longer. I didn't think you could make anything fantastic in this short amount of time--I was wrong. They were delicious, and came together really quickly. I did have to cook them a few minutes longer than the recipe called for to get them nice and golden, though. item not reviewed by moderator and published
I've definitely used this recipe a number of times when having guests over. Its a hit and is super easy. item not reviewed by moderator and published
I have been having pregnancy cravings for this dish, and with little time to find to get to a greek restaurant, I searched for a recipe. This turned out beautifully. I was surprised how easy it was to actually work with the dough and totally infatuated with the taste! item not reviewed by moderator and published
Great for family meal!! item not reviewed by moderator and published
After watching Rachel Ray make this look so easy I decided to try it. What a treat, it is so delicious and not difficult to make. However, I did spray the filo sheets with Pam and not butter. My family didn't know the difference and sure saved on calories. item not reviewed by moderator and published
I made this recipe because I thoght it looked good. And when I made it, I was like WOW! this is great!!! So now I try to make it for little get togethers I have with my friends and I am making it for my food final I have in one of my classes. item not reviewed by moderator and published
The only change I made was to use 3 sheets of phyllo doubled so the pastry was a little flakier. The filling was great and my family loved them. I'm thinking about making them as a main course on a lenten Friday! item not reviewed by moderator and published
Super easy and delicious item not reviewed by moderator and published
Absolutely unbelieveable!!!The easiest recipie for Spanikopita ever and so rich and flavorful. item not reviewed by moderator and published
very good! I had some pastry dough in the freezer, so i used that. used cream cheese (spread directly on pastry dough) instead of sour cream. I liked this recipe because it is easy and you can easily have all the ingredients in your fridge already. i had left over spinach since i only made 2. added some milk, mozzarella cheese and baking mix, and made a small "quiche". item not reviewed by moderator and published
I used this recipe to fill pre-made phyllo dough cups and it was very simple (I through a minced garlic clove in while sauteing the onion too). Very good! item not reviewed by moderator and published
love this- one of my top apps now! item not reviewed by moderator and published
I love spanikopita and found this recipe an easy one to make.The only thing I changed was using puff pastry instead of phyllo.I work at a STARBUCKS in So. Cali., and decided to take the tasty bundles to work.I left that night with not one left on my platter.They were one of the best spanikopita I have ever had.Fellow baristas have asked for them at least once a week since I made them. item not reviewed by moderator and published
It is a little more time consuming than I had hoped - although this is my first time using phyllo dough, and I am sure that more experience makes it quicker. Either way, it turned out wonderful! I would maybe add a little parmesean cheese and a squeeze of lemon juice next time. But, great recipe! item not reviewed by moderator and published
I love this receipe and I make it all the time. I do not but the sour cream in it. And I add oregano, parsley (I can't remember does it call for lemon juice). I add just a hint of it. It is so good. Also you can put the phyllo in muffin cups and add the filling and bake. They look so pretty. item not reviewed by moderator and published
I lightened this up a little by using reduced fat Feta,reduced fat Sour Cream and half the butter. It still was an excellent recipe. This tasted so good, that my son who would never touch spinach devoured 2 of them!! item not reviewed by moderator and published
easy to make, freeze extremely well, very tasty item not reviewed by moderator and published
I have never used phylo dough before, and I was a little hesitant. But this dish couldn't have been more easy to make, and it was delicious!! Next time I may add some seasoned ground beef and make it more of a main dish. What a great recipe!!! item not reviewed by moderator and published
Pretty easy to prepare if you have the patients for phyllo. I made this for my family, and they all loved it. Who knew spinach was so tasty. item not reviewed by moderator and published
Easy to make and delicious. I always enjoy Rachel's recipes. Thanks! item not reviewed by moderator and published
tt- The idea behind this show is to simplify the foods you love into a recipe or method you can prepare in (pay special attention to this) 30 minutes !! If you watched the show and had any retention qualities at all, you would know that she shortens the names of most of her her dishes ! e.i. Sandwiches=Sammies etc. It's part of her charm, not ignorance. This dish is easy and flavorful. Get a life. item not reviewed by moderator and published
Handling the phyllo dough takes some practice, but the results were very tasty. item not reviewed by moderator and published
This was deceptively easy, and had more flavor than any I've had at restaurants. I wonder if they all use real butter?(I did, of course) item not reviewed by moderator and published
I had tons of compliments on my very first try at this recipe...it's so easy! the crowd at it up in minutes! head advice on caring for your phyllo dough as it dries out quickly. item not reviewed by moderator and published
I have made this recipe many times to rave reviews. It's easy and delicious. item not reviewed by moderator and published
I had never made any spanikopita at all, so I was very hesitant...however, this one was not only easy...but everyone loved it! I had to forward the recipe to my friends!! item not reviewed by moderator and published
Very easy and tasty. I like to add a little sprinkle of onion powder and garlic power. They look very impressive for the little work involved. item not reviewed by moderator and published
This dish was extremely simple to make and absolutely delicious. Recently made this dish and my guests were asking for the recipe. Excellent accompaniment to Cora Cat's Souvlaki. item not reviewed by moderator and published
These were pretty good, but I've made better. They are easy to make and good for beginners. item not reviewed by moderator and published
The recipe was so easy that my 15 year old culinary student was able to make it. It was fabulous! item not reviewed by moderator and published