Spanikopita

Recipe courtesy Rachael Ray

Rated: 5 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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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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Comments & Reviews

recipe Spanikopita
Kathryn Leicester, NC 11-16-2009
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Extremely easy and quick!
Rated: 5 stars out of 5

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! Poecat517Read more
recipe Spanikopita
KC Portland, ME 02-19-2009
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Great Quick Recipe
Rated: 5 stars out of 5

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!Read more
recipe Spanikopita
Aubrey Columbia, SC 12-05-2008
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Everyone Loves It
Rated: 5 stars out of 5

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!Read more
recipe Spanikopita
Noel North Beach, MD 08-10-2008
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Authentic Greeks appalled
Rated: 1 stars out of 5

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.Read more
recipe Spanikopita
Dee Caribou, ME 07-26-2008
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Each bite is a party!
Rated: 5 stars out of 5

All the delicious flavors of spanikopita, with a lot less work. Of course, I double the feta cheese!
recipe Spanikopita
Anonymous 10-28-2007
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YUMMO!
Rated: 5 stars out of 5

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.Read more