Spanakopita is one of my favorite appetizers. I have always loved the cheesy spinach filling and flaky phyllo crust! I first made this recipe when I did a review of 175 Best Mini Pie Recipes: Sweet to Savory. The Spanakopita recipe in this book sounded really good and I just had to make it!

There’s no need to make any dough for this recipe, since it calls for purchased phyllo dough. If you haven’t ever used phyllo sheets in a recipe, you may find it a little tricky to work with because they are so thin and delicate…but after folding a few spanakopitas, you’ll get the hang of it! 🙂

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SPANAKOPITA from 175 Best Mini Pie Recipes

Makes 24 Triangles

When people think of Greek food, spanakopita is likely one of the first dishes that come to mind. Serve these crisp spinach and feta phyllo pies as a flavorful vegetarian appetizer at parties—they will quickly disappear! —Julie Ann Hession, author

• 1 Tablespoon (15 mL) unsalted butter
• 1 Tablespoon (15 mL) extra-virgin olive oil
• 12 ounces (375 g) fresh baby spinach
• 1/2 cup (125 mL) chopped green onions
• 2 Tablespoons (30 mL) chopped parsley
• 1 Tablespoon (15 mL) freshly squeezed lemon juice
• 1 large egg, lightly beaten
• 1/4 teaspoon (1 mL) ground nutmeg
• 1 teaspoon (5 mL) salt
• 1/2 teaspoon (2 mL) freshly ground black pepper
• 1 cup (250 mL) crumbled feta cheese
• 24 sheets phyllo dough, thawed
• 3/4 cup (175 mL) unsalted butter, melted

Preheat oven to 375˚F (190˚C), positioning racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

1. Filling: In a large skillet, melt butter with olive oil over medium heat. Add spinach and cook, stirring, until wilted, about 4 minutes. Remove from heat and set aside to cool for 15 minutes.

2. Squeeze excess liquid from spinach, then transfer to a cutting board. Chop coarsely and place in a large bowl. Add green onions, parsley, lemon juice, egg, nutmeg, salt, and pepper; stir to blend. Add feta and toss to blend.

3. Place one sheet of phyllo on clean work surface, short side facing you. Working quickly, brush with melted butter and fold in half lengthwise. Brush again with butter.

4. Spoon 1 heaping Tablespoon (20 mL) spinach filling onto bottom left side of strip, leaving about a 1-inch (2.5 cm) border at the bottom. Fold bottom left corner over the filling to form a triangle, then continue to fold triangles up the strip of phyllo to the top as if you were folding a flag. Brush top of triangle with butter, pressing end to seal. Place triangle, seam side down, on prepared baking sheet. Repeat with remaining phyllo and filling, making 24 triangles.

5. Bake in preheated oven at 375˚F for 18 to 20 minutes, switching positions of baking sheets halfway through, until phyllo is deep golden brown and crisp. Cool slightly and serve warm.

Tip: The key to making perfectly crisp spanakopita is to ensure that excess liquid is removed from the spinach before filling. If your filling begins to produce liquid while you are still constructing the triangles, remove it by straining or by pressing the spoonful against the side of the bowl before placing on the pastry. This will make the difference between soggy and spectacular bits.

Make Ahead: Spanakopita can be assembled and frozen for up to five days. Freeze pies for 30 minutes on baking sheets, then seal in zip-top bags. Bake from frozen as directed.

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Are you a fan of Spanakopita too? Have you ever made your own?

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