The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Spanakopita II

vegetable oil

onions,

spinach

dill

all-purpose flour

(4 ounce) packages feta cheese, crumbled

eggs, lightly beaten

salt and pepper

phyllo dough

butter, melted

Preheat oven to 350 degrees F (175 degrees C).


Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.


Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide.  Keep the remaining phyllo covered with plastic wrap to keep it from drying out.


Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.


Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)


Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.


This is authentic Spanakopita, as you would find in any Greek household or restaurant in Athens. The other two recipes o this site are very poor imitations and adulterated. True spanakopita has NO cinnamon in it and certainly has no Swiss or other cheeses in it. Feta and Parmesan, used as a subsitute here for the Greek equivalent, are always used, and dill is also a must for authentic flavor. 
Bravo, Mary Kessler, and thanks for not making this "Mary's version" - true classics don't require silly additions or "improvements."

A poem about Spanakopita:
Filo dough is very picky,
If left out it will get brittle,
If it's wet it will get sticky,
This recipe is time-committal.
Leave a towel over dough,
in between all your folding,
Fold and fold and fold although,
your sanity is not upholding.
Preheating the oven in step one,
is a little premature,
and folding dough is not much fun,
with lots of effort you'll endure.
This recipe will win you smiles,
from your family and your friends,
but you will wonder if your trials,
were really worth it in the end.
So in short I recommend,
this recipe will turn out great,
but if your time you do misspend,
you'll tell your family: "Dinner's late."

Delicious spanakopita,  be sure to use good quality feta to get that sharp 'bite' these should have. I did add a little garlic and a bit of fresh lemon juice to  the mixture. I am giving this only 4 stars, not for the taste but for the directions. If one hasn't worked with phyllo, they would need more specific directions. Be sure to keep it covered with a damp cloth and only expose the sheets you are currently working with to the air. Otherwise they dry out and are impossible to fold, cracking and splitting. There are plenty of tips on the box and don't forget to allow for defrosting time!  I also feel that the baking time is off. The trianles that I baked fresh were done in about 20", nice golden brown with bubbly filling. I also froze some and those took closer to 45" to be done.  I doubled the recipe and took a platter to a baby shower and everyone enjoyed them.

This is the yummiest recipe.  I did add a splash of lemon, 1/3 cup parmesan reggiano, and 1/2 cup pine nuts.  

Hint:  To fold the dough into triangles:  Cut the sheets into lengthwise strips of about 4 1/2 by 8 inches.  Place a heaping tablespoon of spinach mixture in the center, and starting from the bottom, right-hand sid, fold flag-style.

The only reason why I didn't rate this five stars is because I didn't follow the recipe exactly. I used 1/3 of a cup of olive oil instead of veggie oil, only one onion (sautéed with 1 tsp of minced garlic), three eggs, added 1/2 cup of parmesan cheese, 1/4 tsp pepper (the feta is already somewhat salty), one package of Fillo brand phyllo dough (8 oz; it's already the appropriate size for a 9 x 13 pan), and about 1/4 cup of butter. I went for the layered spanakopita, with 10 sheets on phyllo on the top and bottom of the spanakopita and the spinach mixture sandwiched between (this is done by putting two sheets at a time in a buttered pan, brushing the top with butter, and adding two more sheets until you get 10 stacked sheets). Turned out great!

Thanks for the inspiration!

I used phyllo cups (in the frozen food section of the grocery store).  It makes it much faster to make and eliminates the need for the butter.  Me and my guests thought it had way too much spinach in it.  I would use half as much.  I added ricotta cheese to make it creamier.

I love the authenticity of the recipe, but not all of us have access to authentic ingredients. My grocery store had no phyllo so I had to use puff pastry. I cut the pastry into 3" squares and stretched the middle in order to get enough filling in, then folded them over and crimped the edges with a fork. Then I brushed the triangles with butter and sprinkled them with sesame seeds. In 45 minutes, they were beautifully browned flaky pastries, as delicious as they were pretty. People at the party I took them to asked me if I was a professional cook. Great recipe.

This was the most flavorful Spanikopita that I've ever had.  You REALLY need to know how to use Phyllo Dough.  That was the only tricky part.
VERY TASTY!!

I have made thousands of these in a restaurant and eaten them in many other Greek restaurants.  I used much less onion, (Maybe half of this at the most) and other than cooking the onion, there was no other cooking of the filling involved.  And you can use about half of that oil or less.  Just cook the onion (Don't Brown it) then add it to the rest of the ingredients.  The frozen spinach is already cooked before it's packaged and the rest of the flavors meld together when it's cooked in the oven. Squeeze every last drop of water out of the spinach. 

Also, I would stack at least 2 layers of phyllo with butter before cutting it into strips.  The extra layer or two helps the very delicate sheets hold together while folding and give even more layers of crunch.  One stack of sheets would be cut into thirds lengthwise.  

Another tip is to clarify the butter.  When you melt the butter the water separates from the oil.  If you skim the butter off of the top or at least try to avoid dipping your brush into the water I find the triangles brown more evenly.  I used to make 2 or 3 packages of phyllo dough into triangles a night so I got pretty good at working with the stuff.  But I still find phyllo to be my least favorite ingredient I've ever worked with because of how bad it sticks sometimes.  It helps to let it thaw slowly in the refrigerator but sometimes it just wants to stick together no matter what you do.

How interesting ... someone rated this recipe 4 stars ... didn't try the recipe and gave one of her own ... something is wrong with either this person or this picture ... it is a fab recipe ...

This was a great recipe.  My daughter who is 9 and son who is 5 loved it they kept sneaking it off the platter.  My company all adults asked for the recipe.  I would make this again.

Made this today and it was so good. My daughter and I ate 6 of them.  We are making and freezing them for Christmas but couldn't resist the temptation to try them. I used butter-flavored Pam Spray on half of one sheet lengthwise and then fold it lengthwise. then I fold the raw edge about half and inch.  then I add the filling. I found doing it this way makes the triangle stronger and also gets rid of the flaking edges. I brushed the top with olive oil on some and butter on some. of course the buttered is better tasting. That's what I'm bringing to the party.  Changes I made were to use two medium onions instead of large, based on reviews. I used only 2 eggs. Used 2 1/2 cups feta cheese. and I left out the dill bec we don't like dill.  My greek coworker suggested next time that I add 4 green onions to the mixture. I'm sure I'll be making this again and will try that.

We love this recipe! I have traveled to Greece and this recipe tastes pretty authentic! Phyllo doesn't have to be intimidating. Just handle with gentle hands. If you use butter, lay sheets vertically and brush butter gently horizontally. A shortcut, which makes it less fattening and phyllo even easier to handle is spraying the sheets with butter flavored cooking spray. We've done it both ways and this spanakopita comes out great either way! My daughter is quite the picky eater and I don't know if it is because it is a fun shape or what, but getting her to eat spinach is worth the effort of this recipe!

These were delicious. This was the first time I had ever worked with phyllo and it was much simpler than I thought it would be. The pastry is delicate but very forgiving, and the directions for this recipe were well written and easy to follow. Simply lay plastic wrap over the sheets you are not working with and they stay moist and cooperative. This wasn't nearly as time consuming as I expected either. Once you get into a rhythm, the folding is fast. Tip; if you have no fresh dill, the conversion is 2 teaspoons dried dill. I used dried as I could not find fresh. Thanks for this great recipe!

My fiance is Greek and he makes an awesome Spanakopita.  I was visiting my mom and wanted to try to make some decent Spanakopita without his help.  I found this recipe and it is extremely similar to his.  Very authentic.  I made these for a party and they turned out EXCELLENT!!  I added extra feta.  I prefer my Spanakopita with extra cheese! =)  Also, the only thing that this recipe is missing is the fresh garlic.  It's a must for any good Spanakopita.  Chop, slice, or press a few cloves of garlic and add to the onions when you saute them.  It makes for a much better flavor.  Greeks LOVE garlic!  Swap the vegetable oil for olive oil.  Much better.  Make sure you squeeze the spinach as dry as you possibly can.  Too much moisture can cause mushiness.  Make these changes and this is an awesome, authentic recipe that would make any Greek proud! Thanks Mary!! =)

this is the real deal folks....no parmesan, no (yikes) ricotta HELLO this is Greek cuisine, not italian.  I have read of a bit of nutmeg in a Greek recipe book also, and bump up the dill (fresh is best) just a bit.  I am making this for a party and I can't find my tried and true recipe...guess what- this is pretty close to the one a Greek restaurant owner gave me 20 years ago.  Freeze the triangles on waxed paper and cook when you need to for a party, they come up beautifully.

I am part greek and though this recipe is similiar to my moms there are a few changes we would make; #1-change the veg oil for a better quality cold pressed olive oil.#2-as all Greeks know be sure to add plenty of sauteed garlic with one whole onion diced.#3-use fresh spinach that is wilted in the pan of sauteed onion/garlic. #4-omit the eggs.#5-when mixing ingrediants be sure to add 4-6 sprigs of fresh thyme.#6-my idea-mom hated it but instead of brushing on melted butter I spray butter flavoered Pam no-stick spray.This cuts out SOmany caleries and I prefer my Spanakopeda to not be greasy.#7-brush tops with stirred egg white and use egg-white to seal phyllo parcels.This is a good Base recipe kind of.

Phyllo dough is really fussy so to make my life a little bit easier (and as recommended by another reviewer), I opted to layer the phyllo and spinach mixture.

Hot and crispy spanakopita. I love the fresh dill.    Athens Filo dough comes in 9"x14" sheets, ~40 per 1# box. These are perfect for cutting into 3"x14" strips. Recipe uses up almost 1 box, not the 1-1/2 boxes as called for. There were 4 sheets left over. Follow directions on box for handling filo dough.     Recipe uses less than 2 sticks of butter, not the 3 sticks called for.  Remelt the butter if it solidifies.     We ended up with 54, 3"x3"x4.25" triangles.    I baked one sheet of 18 spanakopita and froze the rest for baking later.  I baked them at 350 degrees for about 25 minutes. Frozen will probably need to bake longer.     We will definitely make this again. My husband promptly ate six, hot out of the oven.

My Greek mother makes spanakopita with these changes:  3 10-oz. bags fresh spinach, 1 bunch fresh dill, 5 bunches of green onions (instead of white), 1 pound of crumbled feta and 3/4 cup parmesan (no additional salt needed).  Use a rimmed cookie sheet and butter 1/2 of a pkg. a phyllo dough and put in the pan.  Then add the spinach filling, then butter of other 1/2 of dough.  Cut into squares or triangles and bake.  The fresh ingredients really make it delicious!

OOOOHHHHH, total taste sensation! I'm on a phyllo dough kick now that I've finally started using it. I did add some ricotta to cream it up a bit, cut the eggs back by two and skipped the flour. I made a couple of these for my lunch today and plan on using the rest for some appetizers tonight. Delicious Mary!!!!

Great without any changes! They re-heated very nicely the second day in the oven without getting soggy.

I added about 1/4 cup of parm, along with about 1 tsp of garlic powder and paprika to the filling. Sooo stinking good.

I have been in love with the Spanakopita that a local place serves, and couldn't wait to try this recipe! So good!! Did make a few changes though. Used fresh spinach and sauteed it with one onion and a teaspoon of garlic. Added an extra container of feta cheese, and a handful of parmesan cheese. I omitted the extra salt and glad I did so because the feta is salty enough, and only used 2 eggs. Turned out perfect!!

Spanakopita is a favorite dish in my family and this is a very traditional recipe. The only changes I would make would be to use olive oil rather than vegetable oil and in my family, we will also add lightly toasted pine nuts which gives you the nice, nutty texture now and then, as well as a lovely marrying of flavors with the other ingredients. Also, another review may have mentioned it, though I have not read through all of them, but when working with phyllo, it is best to use a slightly damp towel to cover the dough. The directions state to use the plastic but I would fear that it would still dry out too much. Phyllo is a bit time intensive and temperamental to assemble, but it's well worth it in the end. Bravo!

Exellent job Mary! This is the best recipe I've seen for authentic Greek Spanakopita :)! I agree with THELASTBARON 100% about not using other cheeses and most definitely NO cinnamon! I would like to add though that being Greek and being around my family who makes this all the time, we also add a bunch of green onion, this adds to the flavour and gives it the extra sweetness! Once again high five to Mary for a true Greek pita :)! Ty!

Made if for Thanksgiving appetizers.  Everyone loved it.

This recipe is AWESOME!!  Exactly what I was looking for.  There is absolutely nothing that needs to be added to the recipe.  However, I did cut back on the butter.  3/4 pound??  Who uses that much butter on these??  They don't need to be drenched!  I used a total of probably 5 or 6 Tablespoons of butter and that was plenty.  And like another reviewer, I also cut back on the eggs, from 4 to 2.  Overall, the flavor is awesome.  It takes some time to fold up these guys, but it's worth it.  I'm planning to whip up another batch and freeze them to have on hand.
Oh and about the folding: Use one sheet of phyllo dough at a time.  Put the filling on one side in the middle.  Fold both sides over and then "roll" up into a triangle, one sheet of phyllo per spanakopita.  You only really need 1 pack of the 16 oz phyllo dough, the ones that have two bags in them.

How yummy were these?  My boyfriend wanted spanakopita for his bday dinner, so I made these little appetizers.  Only used about half an onion and did leave out the dill, but they were still fabulous.  To fold into triangles, fold them like a flag.  I didn't know how to do this, so I googled 'how to fold a flag' and folded my phyllo like this.  Great recipe

After reading all the reviews this is what I did.  I used olive oil instead of vegetable oil to cook the onions, before adding the onions, I minced 2 garlic cloves and sauted them.  I actually forgot to add the fresh dill.  I omitted the flour.  I used 3/4 lb of fresh spinach,steamed it,chopped it up and added it to the onions and garlic.  I only used 3 eggs. To the feta cheese mixture, I added about 2 tbsp of fresh lemon juice. These were so easy to assemble.  Just a note to not worry about figuring out how to fold them.  On the box of Phyllo are all the ways you can bake with phyllo and it clearly states how to make the triangles.  Also I didn't use 3/4 lb of butter...I used about 1/4 lb. for the whole batch!  I cooked these for about 20 minutes `When my company ate these last night - they said "these are as good as..pardon me...even BETTER than that restaurant! In other words...a real hit!!!

Very tasty....Like another reviewer, I stumbled upon the ready made shells that are ready in about 8 minutes instead of 45...

Really, really good and easy to make.  I did find it a little bit dry though, next time I make this (and there WILL be a next time) I'll omit the flour.  I also baked it for only 30 minutes instead of the recommended 45.

ok... please don't anyone yell at me.  i changed this recipe to be spanakopita my way, so maybe not really spanakopita anymore, but very yummy!  sauteed some onions and added 2 boxes of frozen, squeezed dry spinach .  seasoned with salt, pepper, and garlic powder.  threw in grated cheese and 8oz of shredded mont-jack cheese. let the cheese melt.  no eggs.  filled mini phyllo shells and baked 10-12 minutes.  beyond good!! spanakopita my way!!

Phyllo pastry was not as difficult to work with as some reviewers made it to be. We definitely did not make 27 triangles, but perhaps we stuffed our triangles too full! Very filling and very delicious - 45 min was perfect, but waiting for them to cool enough to eat them was torture!

I made this recipe yesterday and although it was time consuming, I would do it again.
Here's my tip for folding the triangles. First, butter 2 sheets of Phylo dough and put them on top of each other. Then,cut the sheets into six strips . Use a pizza cutter, it works great. Put a little bit of your filling in the corner of the strip and fold into rectangles until the strip is all used up. I think the trick is to use 2 sheets so that the dough doesn't break. Make sure, you have a wet towel over the remainder of the dough so that it doesn't dry.
Hopr that helps!

Thank you for posting this recipe. It was amazing. I have made this recipe in different forms, as triangles and as pie. Did not change a thing it was perfect just as is. I will continue to make this for many more times to come. Thank you

Spanakopita is one of my FAVORITE foods.  This was by far the best recipe I found.  It is a little time consuming and a little bit of work, but totally worth it!  So if you are in the mood for some hands-on cooking and an extremely rewarding meal, this is it!

I gave this a 5 because it's so nearly perfect it'd be unfair to give it less, but there are a few things I do differently when I make spankopita: -I use fresh spinach (4 bunches, about 3lbs before I remove the stems, about 2lbs after)  -I wilt spinach in olive oil, one bunch worth at a time, then set aside to cool while I do the rest. Once the spinach is cooled, I squeeze out all the remaining liquid and chop it fine. A tip I picked up online: Chop in about 1/3c cooked rice (I use brown) to absorb the moisture as it cooks, I do this instead of flour, you'll never know it's there.  -Meanwhile, I sweat only about a cup of chopped onion (my preference) with a few minced cloves of garlic in a little bit of butter, and mix that into the spinach/rice.  -I use about 2.5tsp dried dill (fresh is ridiculously expensive around here), and mix it (along with salt and pepper) into the eggs, to ensure it's as evenly distributed as possible when I mix it into the spinach. I adjust salt and pepper afterwards, if needed. -At the same time I mix in about 2tsp-1tbsp lemon juice to help cut the richness just a little, but if you can taste lemon, you've added too much.  -I use clarified butter on the phyllo so there's less moisture, and it comes out flakier. But there have been times I haven't had any clarified butter around (it keeps for ages, so it's easy to store), and used regular. I'll admit the difference is probably only in my head.

My guests really enjoyed this appetizer. The feta cheese is pretty salty so next time I'll omit adding any extra salt to the spinach mixture.

A lot better and easier than I thought it would be. Thanks to the reviewer who outlined how to lay down the phyllo sheets in a dish (I opted to make this in a glass dish instead of making little triangles). It turned out flaky and delicious with a surprisingly tasty filling. I'd probably add a little more salt or maybe substitute a flavored feta (like garlic and herb) instead of using the plain. I also added about 2 tsp minced garlic to the onions. Used dried dill because I didn't have fresh on hand. Made half the recipe and this worked really well in an 8 x 8 inch dish. Thanks for this one - easy, tasty, impressive. Will definitely make again.

Perfection!  I wouldn't change anything about this recipe!  Phyllo is a pain to work with, but worth the suffering.  I simply waited until everything else was ready, only then did I open the phyllo which made it easier to work with as it didn't have time to dry out.

I found these to be pretty eggy, and not as cheesy as I am accustomed to. However, I will be trying this again (with less egg and more cheese) because it is so close to the taste of the ones I miss from the restaurants in my hometown.

These were so much better than any frozen kind. It was a bit tedious to make since I had not used phyllo before but once I got all set up and started getting the hang of it, it went faster. Will make again and freeze half to have my own homemade spanakopita  whenever I want! :)

Absolutely delicious! I use just a bit of oil in the filling and add extra feta. I've never found that I needed the flour, but I add it anyway. I use olive oil mixed with a bit of melted butter for brushing the pastry. I always have leftover oil/butter at the end. I put lots of filling (bunching it into a triangle before wrapping) and end up with only 14-19 pastries. I don't find the phyllo that difficult to work with if I move quickly. I keep the unused phyllo covered with a slightly damp cloth and use one sheet of phyllo per pastry, folding the sheet in half before adding the filling and wrapping it up like a flag. I don't worry too much about tearing the phyllo or making it look nice - they all end up looking pretty good once they're baked. This recipe takes me just over an hour plus baking time. They usually only need 20 minutes in the oven.

I have not tried the recipe yet, but will tonight.  I just happened to notice that the directions do not say to cut the phyllo into strips before folding (like a flag).  I assume that's how you do it?  I just can't imagine some poor soul trying to fold an entire sheet up into a spanakopita!

This is a great recipe - and so authentic!  It's my go-to recipe for parties and pot-lucks, and I never have any to take back home.

This recipe is great.  I like to add lots of fresh lemon and onion also

These turned out great! I think they are just rich enough as is. I would have given this 5 stars but the cooking time should be more like 30 minutes and the prep time was more like 1 hour.

Delicious! Quick tips: I used a pizza cutter to make the strips of phyllo. I only used one package of phyllo, which made 36 tarts. I only ended up using about a cup of butter. I made it just like the recipe says, but it would also be good with a little ricotta or some chopped artichoke hearts. This was a dry filling, not a creamy one, but it was very tasty. I am a fan! Thanks!

Amazing!  I was trying to replicate the spanakopita I'd had in a Greek restaurant, and I think I even liked this better.  Even my Greek friend said it tasted very good.  I used less onion than called for, added a bit of parmesan, and sprayed the phyllo with olive oil cooking spray.  To make the triangles, I layered 3 sheets, spraying between each, and then cut them lengthwise into 3-inch strips with kitchen shears before rolling the strips football-style.  I didn't have much trouble with it, really--though it is time-consuming. :)

These were terrific. I made a half batch but kept the cheese the same amount. They took a long time to roll out, it was my first time working with phyllo, and I was thinking that they weren't worth the time...until I ate one! I will definitley make them again.

These were wonderful! I prepared them (wrapped them up but didn't cook them) and stored them in the freezer. Took them out when we needed them and put them straight in the oven at 350 for an hour and they were perfect! This also makes it really convenient to choose how many you want to bake right then, and put the rest away for another day. One substitution I used was 1 tbs of dried dill instead of 2 tbs of fresh, but only because I didn't have any fresh on hand. A great vegetarian recipe, thanks a lot!

I think I hate this recipe more than I've ever hated a recipe. I guess phyllo dough is not for me. It was so tedious that I got upset and my boyfriend had to finish making it for me. Plus the corners make the filling hard and burned. Awful.

I have never made anything like these before. Followed the recipe to the letter, it was much easier than I though and they tasted GREAT!! I can honestly say I have never eaten anything like this before either, but my husband and I LOVED them!!!

These are fantastic! My only complaint is that you really do not need to season with salt because the feta is so salty, as a result mine was a little too salty but I still loved it.

Pretty good!  Compiled other reviewers advice &amp; added about 3 cloves of crushed garlic &amp; about 1 T lemon juice.  Didn't have enough feta cheese, so I added some grated parmesan - it worked just fine.  I didn't have the patience to make triangles, so I made little Greek cabbage rolls!  All in all, a good appetizer recipe!

This recipe is AMAZING! I made it in a glass pan instead of making individual ones as one member suggested and it was so easy. I also used cooking spray instead of butter between layers to cut calories and this worked well too.

I would recommend using butter just on the outside and not between layers. It was to much. The spinach mixture is phenomenal.

I used to make these years ago when my kids were small.  I'd make them to go with dinner and then we would snack on the rest.  Out west was no problem fnding the philo, but I'm finding here on the southern east coast, people don't know what it is. My mouth waters just thinking of these!  I might try the puff pastry as noted on here!  What a great idea!

This recipe is so wonderful! I put in a dash of nutmeg with the dill and flour - I think it really makes a difference. I also use two sheets, then cut them into strips. Watch the 'how to' video for the confidence needed to tackle the phyllo dough. They are very easy once you make them the first time. I can cook the filling and stuff and fold them in about an hour. I do cut the sheets up into four strips to make four per two sheets for appetizers, or two big ones per two sheets if they are a main dish served with a greek salad. I now have made them five times, and they are always popular and my boyfriend always begs me to make extra! 

This recipie is sooo good! My whole family is always pleading for me to make more. I do change one thing and that is that I double the feta cheese. I found that when I didnt it was more spinach than I liked. It is really easy to make although it is very time consuming, although I think its worth every minute

This was the first time I've made Spanakopita. I found it a bit time consuming but once I got the hang of making them it went quicker. I love them!! I will make them again.

tried this last night for my fiance as a surprise..he came from greece when he was 12 i've never done anything greek because i can't compete with the "real thing" well let me say he was really impressed! i am trying a few alterations at his suggestion the next time to reduce the greasiness (no egg) but otherwise it was great phyllo dough really hard to work with though!

Very tasty, though time consuming to make.  I froze half the batch and they still tasted great two weeks later.  I also made miniture triangles out of mine to be served as appetizers. 

This is the first time I've thought highly enough of a recipe to bother giving a rating.  I made this recipe for company and it could not have turned out better.  I love Greek food and this was as good as I've ever had in a restaurant.  Try it, you won't be disappointed.

I was worried about these as I was making them because it's pretty labor-intensive to wrap them, and I just couldn't get them to come out as triangles. So I ended up with little hockey-puck shapes. I froze them overnight and made them the next day for a party. They cooked up perfectly and I got great reviews from the guests! The filling is awesome. I recommend cutting the phyllo sheets into four strips and using all four strips per apptizer to help keep them from breaking (and also to give it a good dough-to-filling ratio). I'll definitely be making these again!!

This may be the tastiest spanikopita I've ever had. The mixture was a little wet for using just one phyllo sheet per triangle. Next time I might use 2 sheets per triangle. The only modifications:  I added 2 minced cloves of garlic to the mix, and 2 tbsp of chopped basil alongside with the dill. Simply amazing.

This is the best ever!!! I was craving these &amp; usually I get the frozen store bought, but screw THAT from now on.  The only thing I did different was use green onions since the recipe would be more authentic that way.  I made them huge because they were all for me &amp; I also used dried dill because I froze some &amp; when I bake them the dill will become brighter. I've never worked feta before other than in this dish &amp; now, I will eat &amp;/or work with it without any problem.

Mary, thank you for curing me of my fear of working with phyllo sheets. I had some left over from cooking these &amp; I made dessert. This is the best, did I say that already?

Just as good as the spana I get at my favourite greek restaurant! I layered it in a 9x13 pan as suggested by another user. YUM!

Great recipe.  Made with fresh spinach, and had to really cut down on flour.  also, to fold into triangles, you should use 3-4 layers of phyllo

Excellent. Added more feta cheese than this recipe called for though, and a tad more dill too. Season all salt instead of regular salt for more flavor. So easy to make and looks/tastes delicious!

Made in 9X13 casserole dish, baked 45 minutes at 350.  Needs more spinach/less onion and 1/2 lemon juiced.  Used 1/2 tsp dried dill.

This is an interesting take on spanakopita and certainly more authentic than thee other two here, however, if you want true authenticity, use olive oil instead of the butter (better for you, anyway) and the only cheese should be feta.  If you don't care about authenticity, though, this is a very good recipe.

I have been using this recipe for awhile now. with the exception of using Olive oil. be careful of heat though. my kids LOVE thise. time consuming but once you get the hang of it, easy enough. Who says kids won't eat spinach, they will with this on the table FOR SURE.!

This was a perfect recipe. I recieived rave reviews. It is going to be one of my staple dinner recipes. Quick and simple.
I used the quantities for 27 servings, but ......
layered in a 9x13 baking dish and baked for about 35 minutes. rather than butter, I sprayed the layers of phyllo with a cooking spray. this really cuts the calories and fat. this is better than our local Greek places serve.
Don't remember when I added this review... But here we are 2014 and still loving this recipe. So does everyone who has it. Just finished throwing it in the oven, it took about 20 min to put it together. I have quit browning the onions and mix them in raw with the other ingredients. Can hardly wait to eat..... serving it with pork skewers.

I'm giving this 4 stars because I really didn't care for the use of the  phyllo dough in this recipe. I found the dough to be dry and very messy, however the spinach part was awesome so what I did was slice a loaf of french bread, drizzled it with evoo, baked till crunchy and just use it as a bread dip. Everyone loved it and thats the way I will make it from now on. Nice recipe, Thank you 

I absolutely loved the filling. It was hard to keep from eating it my itself.  I added some parmesan simply because I like it. Because I am a lazy chef, instead of layering the 2 sheets of phyllo, I simply folded each in half lengthwise after buttering it, then started the flag style folding. Works well, and you won't have to worry about ending up with an odd number of phyllo sheets. I'd heard using cooking spray instead of butter works well enough for people trying to watch their diets. I tried that on the last few. The results were impressive enough.  After all, the filling is the star here.

I wanted to make larger triangles to have as a nice main course with a side salad.  Took a little getting used to on rolling them up but let me give you my advice.....I took 4 to 5 sheets stacked on top of each other. I buttered the top layer then placed about 1/2 cup of the mixture onto one end and just started folding it till it kinda made a triange...each time I folded it over, I place a tiny amount of butter on top, then buttered the top of the completed triangle.  I also rolled them to make a rectangle and that worked out well too. It made about 12 of them!  Either way you roll em, they are yummy yummmy!!!!!.........PS...to get all the water out of the spinich, take a bunch of paper towels and place the spinich into it and squeeze the heck out of it. Make sure you're over the sink when you do it and be careful if the spinich is hot!

This was absolutely awesome.  I of course did thing differently but it was right on the money for a wonderful spanakopita.  I did this in a 13x9 pan instead of individual portions.  It layers wonderfully and cooks up like a dream.  I would add more dill next time (I had to use dried and not fresh - and more would be fine).  I added more cheese because that's just what we do in our family and I found that the feta cheese is a bit salty, so the original amount of cheese is fine.  I hope I can find a lower salt feta so I can keep the cheese level up there.  Fresh spinach is awesome in this - much better than frozen or canned or anything else.  All in all, this is a great recipe to start from (or actually follow).

These were good.  I followed the recipe to the letter.  As others have stated, it is a little time consuming but worth it.  Thanks so much.

Absolutely delicious!  Time consuming, yes, but worth the effort.  I would recommend scaling the onion down a bit - otherwise great recipe.  Also, I use one entire sheet of phyllo per triangle- so the triangle holds together better than using a 1/3 sheet of phyllo.

My family really liked this! Which is a complement because my family rarely likes anything that they haven't had a hundred times before. I would definitely recommend this recipe.

I made this for christmas for my family and they loved it! I tried making smaller triangles but it didn't turn out so well, so i made larger ones and they all loved it!

This recipe was excellent! Exactly like Spanakopita in good Greek restaurants. It really impressed my husband, and he is not easy to impress! I followed the recipe exactly. One thing I think I will do next time is coat the outside with more olive oil; the phyllo was a little too flaky and I prefer an oiler crust. The best thing about this recipe is how well it freezes. I made a huge batch and froze them. Just pop the frozen triangles in the oven and heat at 350 degrees for 45 minutes. They turn out great. Also, the video was helpful to me as a first time phyllo user. 

Made it the way it suggested. Horrible. Either I didn't know I hate spinach or I didn't know I hate phyllo dough. Either way, just no.

I added a couple scoops of cottage cheese for a great addition!

Best ever. If I could give it more than five stars, I would.

I made the easy/cheating version of this.  I had a sheet of puff pastry that needed to be used so I mixed the filling, put it into a casserole dish, and layered the puff pastry on top.  It was delicious.  I cut the eggs in half because all I had were extra large and it just seemed like it might be too much.  I used olive oil instead of vegetable oil and only used about a tablespoon because I do not like my food very greasy.  Also, I used dried dill instead of fresh, though I'm sure fresh would make it even better.  Very tasty!

This is a great recipe, very reminiscent of what I ate in Greece.  I only do two things differently - I add a tiny bit of lemon juice to the vegetable mixture and I also use fresh baby spinach because I think the frozen kind is gross.  I made it in a jelly roll pan, spread thin with the phyllo and then cut into squares, it was thin and delicious.   I only did it that way because I had doubled the recipe for a party and didn't have the time to make all the triangles.  Awesome recipe.

Easy to make, looks fancy, great appetizer, loved it!!  the fresh dill is the key to this dish:)  Thanks!!   Brings me back to Greece.

Very yummy!  I followed the recipe exactly and followed the advice of other posters adding one minced garlic clove and a good splash of lemon juice at the end.  I didn't have enough frozen spinach but happened to have some frozen beet tops from my garden, so i used them!  They turned out awesome!  My husband even commented that he thought they weren't "overwhelmingly spinachy", I think I know what he means...haha!  I will definitely make these again...with a mix of spinach/beet tops!

Marvelous! i just made a few changes. First i did the recipe on half and made mini pitas this made about 30...instead of frying the onions with oil i used Pam, and I also used Pam instead of butter.  I took three sheets of phyllo dough spraying Pam in between each sheet. Than cut the dough in thirds...putting the mixture on the dough and rolled into triangles. Spray Pam to keep edges together and to keep pitas from falling apart.   If you have extra dough grate some apples with cinnamon and a bit sugar and do the same process.

This is an excellent recipe!!! I made these for a Oscar Awards party for an appetizer and the whole party couldn't stop talking about them. I made the spinach with feta spanakopitas and then I came up with my own recipe with meat. I bought lean ground beef from the store. I sauteed onions in vegetable oil and then added the ground beef. I then added one packet of Lipton Onion Soup to flavor the meat. I recommend this recipe to somebody that can by patient with the phyllo dough. It is worth all the work!!!

*TIP* Use butter flavored nonstick cooking spray instead of brushing melted butter over each phyllo sheet - it makes the process much more simple. Great authentic taste. My hubby loves them and they are perfect for entertaining.

spanakopita ii

Prep Time: 30 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 35 minutes

Servings: 27

Cost: $1.45 /serving

Author : MARY KESSLER

Ingredients

Instructions

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