1 hr 25 mins
Great to make up ahead and freeze. Bake and serve as needed.
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Units: US | Metric
- 1/2 cup olive oil
- 2 lbs spinach, washed and drained
- 1 bunch scallion, white and green parts, thinly sliced
- 1 cup onion, finely chopped
- 1/3 cup finely chopped fresh dill
- salt & freshly ground black pepper
- 1/2 lb feta cheese, crumbled
- 2 eggs, lightly beaten
- 1 cup unsalted butter, melted
- 1 lb phyllo pastry sheet
- 3/4 cup melted butter, for brushing tops before baking
- 1 small onion, minced
- 1Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.
- 2Remove spinach and squeeze out excess liquid, then chop roughly.
- 3Repeat with remaining spinach, using 1 more tablespoon of olive oil.
- 4Pour off any liquid from the pan, and add remaining olive oil.
- 5Add scallions and onion and saute until soft, about 3 to 4 minutes.
- 6Add the spinach to the scallions and onions, along with the dill, salt and pepper.
- 7Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- 8Stir the feta and beaten eggs into the cooled spinach mixture.
- 9Preheat the oven to 350°F.
- 10Brush a baking sheet with some of the melted butter.
- 11Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
- 12Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
- 13One by one, use a pastry brush to brush a strip of phyllo with melted butter.
- 14Place a small spoonful of spinach filling 1 inch from the end of the pastry.
- 15Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
- 16Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- 17Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.
- 18Serve hot.
- 19(These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.).
- 20Variation: Butter a 9 by 13 inch baking pan and spread 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan.
- 21Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.
- 22Score the top 3 sheets with a sharp knife. Careful not to cut all the way through.
- 23Bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature.
- 24Note: All or part of the butter can be replaced in this recipe with olive oil.
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Nutritional Facts for Spanakopitakia (Little Spinach Pies)
Serving Size: 1 (2609 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6213.7
- Calories from Fat 4675
- Total Fat 519.5 g
- Saturated Fat 263.3 g
- Cholesterol 1479.5 mg
- Sodium 6604.3 mg
- Total Carbohydrate 305.3 g
- Dietary Fiber 31.8 g
- Sugars 24.7 g
- Protein 108.7 g