Spanakopita (Spinach Triangles or Pie)

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
25 min
Level:
Easy
Yield:
60 triangles or 1 (9 by 13inch

Times:

Prep: 1 hr 0 min
Inactive Prep: --
Cook: 25 min
Total:: 1 hr 25 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Spanakopita (Spinach Triangles or Pie)
Michelle Tampa, FL 09-22-2009
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Puff pastry is the way to go
Rated: 3 stars out of 5

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. Read more
recipe Spanakopita (Spinach Triangles or Pie)
Mary Melrose, MA 05-19-2009
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YUM!
Rated: 5 stars out of 5

The spanakopitas were fabulous! Only one stick of butter is needed though. Overall, a great recipe!
recipe Spanakopita (Spinach Triangles or Pie)
Liz Everett, WA 11-16-2008
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Fun to make and very tasty!
Rated: 5 stars out of 5

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 doRead more
recipe Spanakopita (Spinach Triangles or Pie)
Anonymous 04-26-2008
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Pretty easy and delicious!
Rated: 5 stars out of 5

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).Read more
recipe Spanakopita (Spinach Triangles or Pie)
Anonymous 02-18-2008
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Great Recipe
Rated: 4 stars out of 5

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!Read more
recipe Spanakopita (Spinach Triangles or Pie)
heidi SEYMOUR, TN 02-12-2008
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Go by the Variation, Quick and Easy.
Rated: 5 stars out of 5

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 package...no need and approximately 1/3 cup of melted butter.Read more