Spanakopita (Spinach Triangles or Pie)

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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.

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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.

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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.

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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.

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Definately tasty but proportions are way off. I ended up with alot of extra melted butter and spinach mixture.

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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.

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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

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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??

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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.

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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.