Categories: Recipes

Easy Spanakopita

Name: Easy Spanakopita
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: The Filling:; 2 (10 ounce) packages frozen chopped spinach, thawed and well-drained; 1/2 cup crumbled feta cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 clove garlic, minced; 1/2 teaspoon salt; The Pastry:; 1 (16 ounce) package whole wheat phyllo dough (or regular phyllo dough); 1/2 cup unsalted butter, completely melted

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If you are looking for an elegant, crowd-pleasing appetizer that looks far more complicated than it actually is, this Easy Spanakopita is the perfect recipe. A staple of Greek cuisine, traditional spanakopita (spinach pie) can sometimes be intimidating, but this streamlined version is an absolute breeze to make!

Contents

Pro-Tips for Perfect Phyllo Pastry Delicious Variations to Try Easy Spanakopita Ingredients Directions Notes

This recipe yields about 30 incredibly crispy, golden-brown triangles that are packed with a rich, savory filling. By utilizing convenient frozen spinach and a decadent three-cheese blend of tangy feta, melting mozzarella, and sharp Parmesan, you get maximum flavor with minimal prep. As reviewer Erica Bentley notes, “This is a delicious recipe as is. It is very simple.”

Pro-Tips for Perfect Phyllo Pastry

Working with paper-thin phyllo dough is often the most daunting part of making spanakopita, but it doesn’t have to be! Keep these crucial kitchen tips in mind to ensure a perfect, flaky bake:

Squeeze the Spinach: This is the most important step in the entire recipe! Frozen spinach retains a massive amount of water. Once it is fully thawed, place it in a clean kitchen towel or cheesecloth and wring it out aggressively. If your spinach is wet, your phyllo dough will become soggy and will not crisp up in the oven.
The Damp Towel Trick: Phyllo dough dries out and cracks within minutes of being exposed to the air. Always keep the sheets you are not actively buttering covered lightly with a damp (not wet) kitchen towel.
Don’t Skimp on the Butter: Brushing every single layer of phyllo with melted butter is what creates that beautiful, shatteringly crisp texture. Make sure your butter is completely melted for smooth, even brushing.

Delicious Variations to Try

While this simplified filling is fantastic, you can easily customize the flavors to make it your own:

Herbaceous Upgrade: Traditional spanakopita relies heavily on fresh herbs. Try folding in a generous handful of freshly chopped dill, fresh parsley, or a pinch of mint to elevate the spinach filling!
Cheese Swaps: If you want a creamier filling, you can substitute the shredded mozzarella for whole milk ricotta cheese or cream cheese.
Add a Crunch: Toasty pine nuts or finely chopped walnuts make a fantastic addition to the filling, providing a lovely textural contrast to the soft cheese and spinach.

Also Read : Piri Piri Chicken Recipe

Easy Spanakopita

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

183

kcal

Ingredients

The Filling:
2 (10 ounce) packages frozen chopped spinach, thawed and well-drained
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
The Pastry:
1 (16 ounce) package whole wheat phyllo dough (or regular phyllo dough)
1/2 cup unsalted butter, completely melted

Directions

Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet and set it aside.
Mix the Filling: In a large mixing bowl, combine the thoroughly drained spinach, crumbled feta, shredded mozzarella, grated Parmesan, minced garlic, and salt. Mix until the ingredients are evenly distributed.
Layer the Phyllo: Arrange one sheet of phyllo dough on a clean, dry work surface and brush it lightly but evenly with the melted butter. (Remember to cover the remaining un-used phyllo dough with a damp towel!) Place a second sheet of phyllo directly on top of the first and brush it with butter. Place a third sheet on top and brush it with butter.
Cut the Strips: Using a sharp knife or a pizza cutter, cut the buttered, three-layer phyllo stack lengthwise into four equal strips.
Fold the Triangles: Place about 1 tablespoon of the spinach filling on the bottom end of each strip. Take the bottom right corner of the dough and fold it diagonally over the filling to the left edge to form a triangle. Next, fold the bottom left corner straight up. Continue folding the triangle over itself (like folding a flag) until you reach the end of the dough strip.
Arrange and Butter: Arrange the stuffed triangles, seam-side down, on your prepared baking sheet. Lightly brush the tops of the finished triangles with a little more melted butter. Repeat steps 3 through 6 with the remaining phyllo dough and spinach filling.
Bake: Bake the spanakopita triangles in the preheated oven for about 20 minutes, or until the pastry is puffed, flaky, and beautifully golden brown.
Cool: Let the triangles cool slightly on the baking sheet before transferring them to a serving platter. Enjoy warm or at room temperature!

Notes

Dry the Spinach: Do not skip this! Squeeze the thawed spinach as much as humanly possible to remove excess water. A dry filling is the secret to a crispy pastry crust.
Make-Ahead and Freeze: This is the ultimate make-ahead appetizer! You can assemble the triangles and freeze them before baking. After step 6, place the unbaked triangles on the baking sheet and freeze for 1 hour until solid. Transfer them to a resealable plastic freezer bag. When you’re ready to serve, bake them directly from frozen (you may just need to add 3 to 5 extra minutes to the baking time). No need to defrost!

Oliver Bennett

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