Spanakopita (Spinach Triangles or Pie)

Total Time:
1 hr 25 min
1 hr
25 min

60 triangles or 1 (9 by 13inch

  • 1/3 cup olive oil
  • 2 pounds spinach, washed and drained
  • 1 bunch scallions, white and green parts, chopped
  • 1/4 cup finely chopped parsley
  • Salt and freshly ground black pepper
  • 1/2 pound feta cheese, crumbled
  • 1 to 2 eggs, lightly beaten
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 pound filo pastry sheets
  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

  • Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

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4.6 37
The recipe is very good!!!!!! ... but I would add a bit more feta cheese and there's too much filo. Reduce filo by half.  item not reviewed by moderator and published
my boyfriend and I love this recipe, i added garlic to the mix and the butter and omg, so delish!!! item not reviewed by moderator and published
So good! I added roasted red peppers, lemon juice, and dried dill. I used a 50/50 oil to butter ratio for brushing- and only needed 1/8cup of each. I made one pie version and made triangles of the leftovers. Can't stop eating it! so gooood! item not reviewed by moderator and published
Delicious!! +lemon juice, dill and plenty of salt and pepper. People loved them! However they do NOT reheat in the microwave after being refrigerated for a day. They ended up not crispy and more soggy when I served them, but still tasty. Maybe reheated on a baking tray would be better, otherwise stick to baking right before. item not reviewed by moderator and published
Added juice of one lemon, fresh dill and fresh ground nutmeg. Fantastic! The filling is great even without the phyllo! Like others, used only half a pound of phyllo and one stick of melted butter. item not reviewed by moderator and published
With my modifications, I thought this was very good. I sauteed a minced garlic clove w/one of the batches of spinach. I added some oregano, salt and pepper and some lemon juice at the end. I also used only 1/2 the butter and 1/2 the phyllo dough. I think the longer phyllo available at Middle Eastern markets would have been better to have more dough around the filling. The middle came out a bit translucent and the edges a bit crispy. I served at a potluck and people ate them all up and they reheat really well for leftovers. item not reviewed by moderator and published
Very good; made this dish for supper last night combined with a recipe in a cookbook I purchased in Greece but with all measurements in kilos or teacups. In that cookbook, recipe called for 2 kilos spinach which I think is around 2 lbs. and 1 teacup finely chopped dill. So the only change I made here was to add 1/2 cup of the dill. Went great w/olive oil, garlic, lemon juice marinated grilled chicken. item not reviewed by moderator and published
Some helpful hints: keep the melted butter on top of hot water to keep it melted, frozen spinach works just as well as fresh and is much easier to work with, extra seasoning (salt and pepper needed to your taste, and fresh dill added really makes spanakopita pop. Also, I think the better spanokopita's I have had in my life have had much more lemon and cheese. Good starting point though, minor tweaks make this sooo much better, I wrote about it on my blog posted on my profile name. item not reviewed by moderator and published
Fantastic! I hadn't worked with filo dough before, but followed instructions in recipe and on box closely, and had very few broken filo strips. I used a rounded teaspoon of filling for each triangle and ended up with some extra filo (I think I only used 2/3 of a pound. Don't skimp on the salt/pepper - I added more in the later batches. item not reviewed by moderator and published
Great recipe, but I did a couple of things differently. I used frozen spinach, which made the process even easier. It''ll cut out the first section of the recipe (the wilting since you can go right to sauteing. I found that 2 pounds of frozen spinach made a perfect amount of filling for the pie version (not sure if SaturdayCook made triangles so I wouldn't fiddle with it. Second, I added fresh dill, which I highly recommend. And a word of advice: start with one stick of butter. Two was way too much for me and I ended up wasting what must've been almost a whole stick that way. This was fantastic, though-- I'll definitely be making it again. item not reviewed by moderator and published
Definately tasty but proportions are way off. I ended up with alot of extra melted butter and spinach mixture. item not reviewed by moderator and published
This recipe is delicious and easy. The only thing we had trouble with is making the triangles. We went on to you-tube and one video made it simple. We then cut our triangles in half to make smaller triangles. We used 3 x 11 " strips of the fillo dough. All of our family loved this recipe. item not reviewed by moderator and published
I just made this! I made the triangles. It was a 10 out of 10 for sure.. I only had a small baking pan so I had to make them in batches. I swear my husband couldn't wait for me to finish. Each batch was gone before the next one was out of the oven. I only did two things differently. 1. I added garlic to the spinach and 2. I wraped three pieces of filo dough around the filling. These are going to be great snacks from out of the freezer! Move over hot pockets! lol item not reviewed by moderator and published
I made these for a party where some of my girlfriends are vegetarians and it was a big hit! It was my first time using phyllo dough, but it was easy once I got the hang of it. I am going to make these again for a baby shower I'm throwing, and am thinking of making these ahead and freezing them. Has anyone else tried freezing them yet?? item not reviewed by moderator and published
I used frozen spinach, and added the cottage cheese and fresh dill that Nicole suggested - but only a couple tablespoons of the latter, which was plenty. Also, I skipped a step by throwing the sliced green onions in with the stick of butter that was melting over low heat. That way I could attend to other things instead of having to watch and stir -- I just used a slotted spoon to dip out the onion when it was softened. A plus: the melted butter had a little extra flavor when I brushed the dough! As Linda suggested, I stacked two strips of fillo for each triangle, which results in more flaky layers of yumminess... I had no problem working with the fillo sheets. I left them on the waxed paper on which they came, folding it back over each time I took out new strips. Admittedly it's not for cooks in a hurry, but it's really satisfying to see/smell/taste the finished product, and it has that 'wow!' factor when it comes to feeding friends. I may try freezing them so I can serve them at a moment's notice. item not reviewed by moderator and published
It was my first time working with filo, but I wanted to make the triangles. They came out delicious but they weren't very pretty. The green spinach showed through the little packages, and it seemed as if there wasn't enough filo. Maybe I put too much spinach in. Next time, I'll try the pie, but when I make the triangles again (and I will), I'll use double strips of filo. item not reviewed by moderator and published
I am a Chef and can tell you there are only three processed products that work as well as their fresh counter parts. One would be frozen peas, the second a high quality canned Italian tomato over an unseasonal unripened one and finally spinach. In a baked dish such as this, fresh spinach yields no advantage whatsoever.Use frozen spinach, thaw and squeeze excess moisture with a paper need to sautee. Soften scallion in a little butter and add to spinach, eggs and feta. If you want the dish to be sensational you should add an equal amount of fresh chopped dill as you do parsley. You should add one third extra cottage cheese to the feta amount. Use wax paper over the phyllo and never remove it, a towel on top is unnecessary, simply slide the sheets from beneath. Keep your melted butter atop a bowl of hot water (the hotter you keep the butter the easier to work with) will use less and end up with a much flakier product. item not reviewed by moderator and published
This recipe was just as good but much easier than what my Greek relatives make. I went with the variation and used spray olive oil on the filo instead of butter - it's much easier and pretty much does the same thing. The filo is a pain but if you defrost it as the box instructs and try to work quickly, it's alright. Delicious recipe! item not reviewed by moderator and published
This was my first time using philo dough, and I'll just say that from now on, I'm sticking to puff pastry. The philo was just impossible to work with and the end result tasted and looked like I had dunked the pastries into a vat of butter. Not to mention that I like the taste (chewiness) of the puff pastry much better. The filling was very very good though (I added garlic and parmesan cheese) and I ended up just eating the spinach mixture out of the pastries. item not reviewed by moderator and published
The spanakopitas were fabulous! Only one stick of butter is needed though. Overall, a great recipe! item not reviewed by moderator and published
This was fun to make and very delish! I found it easier to work with the phyllo if it was just a teensy bit dry - but was careful to keep it under wax paper and a damp towel. Can't wait to share this at the potluck tomorrow! One pound is way too much phyllo. 1/2 would do item not reviewed by moderator and published
For an english project I made the triangle appetizers. They were so easy to make! Make sure you cover the phyllo dough, so it doesn't dry up and crumble. Also, I used two strips of dough for each triangle (butter one strip, layer another one on top, and then butter the top strip). item not reviewed by moderator and published
This was an easy recipe, but I did have some difficulty using the Filo dough b/c it was my first time. I made a pie in a 8x8 pan instead of the triangles, and used Pam between some of the layers instead of the butter. I made this for my husband, and he loved it! item not reviewed by moderator and published
This was the simplest recipe for Spanakopita. It seemed a little bland, so I add toasted pignoli nuts,about 1/2 cup, 1/2 teaspoon oregano, 1/4 teaspoon nutmeg. I only used a 10 ounce package of frozen spinach, thawed and wrung dry, 15 ounces Ricotta and 4 ounces Feta cheese. Went by the directions for using a 9x13-inch baking pan. It came out perfect. It took less than one sleeve of the frozen Phyllo, so don't go defrosting the entire need and approximately 1/3 cup of melted butter. item not reviewed by moderator and published
I tried it today and my family loves it. Absolutely easy to make and quick to serve. My husband love savory food, I serve Spanakopita with hot sauce as a dip! item not reviewed by moderator and published
Was my first time using the phyllo dough. It is not easy! Will try rolling into logs as suggested by another. Going to make them for a hometown wedding. They are yummy!!! item not reviewed by moderator and published
I live just outside Detroit and spend a lot of time eating in Greektown. This Spanakopita was better than anything I have had in Greektown or anywhere else except for maybe Greece! I would suggest extra filo on the top and bottom of the casserole! item not reviewed by moderator and published
I made this for a holiday family get-together and it turned out wonderful. I double-wrapped the triangles in phyllo and STILL didn't use all of the dough and butter called for in this recipe. Half was plenty for me! item not reviewed by moderator and published
My family is Greek and one of the dishes at every holiday was Nana's Spanakopita. This recipe is simple and tastes just like Nana's! My husband is very happy that this dish is now easy to make so he doesn't have to wait for the holidays. item not reviewed by moderator and published
I wanted to try preparing something new for my son's birthday party a few weeks ago and having a Greek mother I was naturally nervous about it, but everyone loved it! I have people that don't even like spinach just go nuts over it! Just be sure to add a little more olive oil once you have prepared the mix. item not reviewed by moderator and published
I made this as an appetizer for a party - everyone raved about it and I ended up sending the recipe to all 5 of my sisters-in-law. So easy to make and even good cold, but warm is fantastic! item not reviewed by moderator and published
I wouldn't say this is easy to make - I'm a beginner and working with filo dough is really frustrating! So I ended up making a pie rather than small triangles. But it tasted delicious, and was worth the effort! item not reviewed by moderator and published
Instead of making triangles I rolled it as a log and cut it into about one inch slices and served as a side dish. Rave reviews from my dinner guest. item not reviewed by moderator and published
This was great. It was pretty easy and very impressive. My sister and I made it with a Greek chicken salad for a dinner party. Big hit. item not reviewed by moderator and published
This was very good item not reviewed by moderator and published
This is a win/win recipe. It has been a showstopper for me everytime. item not reviewed by moderator and published
  item not reviewed by moderator and published
2.2 pounds per kilogram. So 2 kilos is nearly 4 1/2 pounds. BIG difference. item not reviewed by moderator and published

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