Spanakopita

4.68 from 40 votes

This easy Spanakopita recipe makes golden, flaky phyllo triangles filled with a savory mix of spinach, feta, herbs, and lemon. Perfect as an appetizer, snack, or light meal, and ideal for freezing ahead!

Prep Time45

Cook Time30

Total Time1 15

Course: Appetizer

Cuisine: Greek

Keyword: spanakopita, spanakopita triangles

Servings:

Calories: 110kcal

Author: Joanna Cismaru

Ingredients

1 onion chopped
3 tablespoons olive oil
½ cup green onion chopped
10 ounce spinach frozen
1 tablespoon lemon juice
1½ cups feta cheese crumbled
2 eggs beaten
1 teaspoon nutmeg ground
8 tablespoons butter unsalted, melted (1 stick)
14 sheets phyllo
2 tablespoons oregano dried
½ cup Parmesan cheese grated, optional

US Customary - Metric

Instructions

Take the phyllo dough out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat.
In a large skillet heat the olive oil on medium heat. Add the onion and green onion and sauté until soft. Add the spinach and and sauté until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it’s all incorporated well together.
To 350°F. Line 2 baking sheets with parchment paper. Set aside.
Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter and sprinkle with oregano.
Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
Place your spanakopita triangles on your baking sheets and brush with butter, then sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.

Video

Notes

Spinach: Frozen chopped spinach is easiest, just make sure it’s fully thawed and squeezed dry. Excess water = soggy triangles = sadness.
Phyllo Pastry: Use store-bought phyllo, thawed overnight in the fridge. Keep it covered with a damp towel while working so it doesn’t dry out and crack.
Folding Triangles: First few might look wonky, don’t worry. Once folded and baked, they all puff up into golden, crispy goodness. It's what’s inside that counts.
Cheese: Feta is essential. Parmesan on top is optional, but adds flavor and browning. Skip if you like a more classic look.
Make Ahead & Freeze: Assemble triangles, place on a tray in a single layer, and freeze. Once solid, transfer to a bag. Bake straight from frozen, just add 5–10 extra minutes.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to crisp them back up, no microwaving unless you like limp pastry.

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