Spanikopita

by Lisa on October 15, 2011

I have loved spinach since I was an infant – just ask my mom, I was about the one baby in America who was disappointed when Gerber discontinued their creamed spinach jarred food.  It is still one of my favorite veggies.  It’s healthy and delicious.  Of course when you combine it with cheese and wrap it in filo dough, it becomes significantly less healthy – but even more delicious!  I personally love spanikopita, even if they are not the healthiest of treats.  I think this would make an excellent homemade appetizer – and they really are quite easy.  It would be even easier (and also healthier, probably) if you wanted to buy premade filo dough cups and put the spinach filling inside.  The recipe actually can be made for dinner-sized spanikopita instead as well, in case you (like me) can’t get enough spinach.  Instead of folding them into tiny triangles, don’t slice your filo dough, and fold them into larger pockets.

Spanikopita – adapted from Rachel Ray

  • 1 1/2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg, ground or freshly grated
  • 4 ounces feta, crumbled
  • 1 egg, beaten
  • 3 tablespoons sour cream
  • Phylo dough – either sheets or cups, depending on your preference; thaw completely before using
  • Olive oil cooking spray

Prepare a baking sheet by spraying with olive oil and preheat oven to 400 degrees.  Saute onion for 5 minutes over medium heat until translucent.  Add drained spinach and seasonings to the skillet.  Remove entire mixture to a bowl, and add crumbled feta.  Add in egg and sour cream and mix well.  Remove phylo dough from its package, and make sure to keep it covered under a damp tea towel lest it get dried out and unworkable.  For appetizer size spanikopita, slice each sheet of phylo dough into thirds.  Place a tablespoon of spinach mixture onto one end of the strip of phylo dough.  Working quickly, fold one corner of the phylo dough over the spinach, forming a 45 degree angle at the end of the strip.  Now fold the covered spinach pocket downward in alternating angles until you have formed a triangular packet.  Place the packet onto the prepared baking sheet.  Repeat until you have used all of your spinach mixture.  Coat the tops of all of the spanikopita with a spray of olive oil.  Bake for about 15 minutes, or until the pockets are lightly browned and crisp.  Enjoy!

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