Spanakopita II

This is my recipe for the classic Greek appetizer, spanakopita.  I like to use fresh spinach and butter instead of olive oil — I think it makes it lighter and flakier.  


  • 4 cups packed spinach leaves
  • 1 lb. fillo dough (16-20 sheets), defrosted
  • 1/2 lb. feta cheese
  • 1/2 bunch scallions, chopped
  • 8 cloves of garlic, chopped
  • 4 tbsp olive oil
  • 1 egg (if I’m doubling this recipe, I use 3 eggs), beaten
  • 1/2 tsp pepper
  • Salt to taste
  • 1 stick of butter (at least)


  • Rinse your spinach leaves and remove and large stems
  • Roughly chop the spinach before putting 2 cups of it in the food processor – process for about 10 seconds or until the leaves are finely chopped
  • Add in half the chopped garlic, scallions, feta and salt and pepper
  • Process the ingredients for about 5 seconds and then pulse the mixture 3 times for 1 second to make sure everything is well combined
  • Repeat this process for the other half of the ingredients
  • Combine the two batches of spinach (you can and should taste it before you add in the egg and adjust the salt and pepper to your taste) then stir in the beaten egg
    • Set the mixture aside
  • Take your defrosted fillo dough out and unfold it onto a working surface (keep the stack of dough covered with a damp – but not wet! – towel to prevent it from becoming dry and brittle)
  • Depending on the dimensions of your sheet, you may need to cut them in half so your sheet has a width of about 7.5 in.
  • Take a sheet with the 7.5 in. width and brush it with butter
  • Then, fold the sheet over into thirds so you’re left with a long strip that’s only 2.5 in. wide
  • Place about 1 tbsp of spinach mixture at the end of your fillo strip and roll it up into triangles, like a paper football – or American flag
  • If your dough seems dry and needs help sticking, brush it with additional butter
  • Place the triangle pieces onto a greased baking pan
  • Bake at 350°F for approximately 20-25 minutes or until golden brown
    • Makes approximately 32 – 40 pieces
    • Layer 10 sheets of fillo dough, brushing butter in between each sheet
    • Spoon about 1 cup of the spinach mixture along one edge of the fillo dough in the shape of a sausage
    • Roll up the fillo dough and brush the top with butter
    • Score the roll into 1 in. rounds
    • Repeat until all of the fillo and spinach is used
    • Place the roll on a greased baking sheet and bake at 400°F for approximately 12 minutes or until golden brown

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