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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    48 Reviews
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    Easy to make. I used two phyllo sheets to prevent tearing. Next time I might make smaller ones.
    I have made similar and really delicious ones using actual egg roll wrappers. SO much easier and just as delicious. It's healthier too.
    Fabulous and easy!
    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.
    The phyllo dough was very messy but you can use butter to fix the broken pieces. Overall, very tasty.
    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!
    Taste and look like an authentic spanikopita from a greek restaurant. Love, love , love!
    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
    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!
    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!
    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, Hope this helps.
      True Greek.
    All the delicious flavors of spanikopita, with a lot less work. Of course, I double the feta cheese!
    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.
    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 :)
    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!)
    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.
    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.
    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!
    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.
    I've definitely used this recipe a number of times when having guests over. Its a hit and is super easy.
    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!
    Great for family meal!!
    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.
    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.
    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!
    Super easy and delicious
    Absolutely unbelieveable!!!The easiest recipie for Spanikopita ever and so rich and flavorful.
    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".
    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!
    love this- one of my top apps now!
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    Recipe courtesy of Michael Symon