Spanakopita (Spinach Triangles or Pie)

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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 towel...no 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...you will use less and end up with a much flakier product.

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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!

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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.

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The spanakopitas were fabulous! Only one stick of butter is needed though. Overall, a great recipe!

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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

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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.

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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!

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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.

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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!

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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!!!