Mini Spanakopita

Crisp, flaky pastry filled with aromatic spinach and feta cheese filling makes Spanakopita the perfect easy appetizer or lunch.

What is Spanakopita?

Spanakopita is a traditional Greek recipe. It’s a savory pie made with phyllo dough/pastry and an aromatic spinach filling flavored with garlic, herbs and feta cheese. Traditionally Spanakopita is baked in a large dish in pie form but can also be made into triangles for a mini version.

Ingredients

Full recipe + amounts can be found in the recipe card below.

• Phyllo dough / Phyllo pastry.
• Spinach. I used fresh baby spinach but you could use frozen too.
• Onion.
• Garlic. 
• Egg. 
• Feta cheese. 
• Nutmeg. 
• Dill. 
• Salt and pepper. 
• Melted butter. 

How to make Spanakopita

1. Make the filling: Wash and drain the spinach. Heat a large pot over medium-high heat then add the spinach. Allow to wilt completely then transfer to a mesh strainer. Allow to cool to room temperature then squeeze out as much liquid as you can. Roughly chop the spinach then transfer to a mixing bowl. Add the feta cheese, beaten egg and seasonings.
2. Assemble the spanakopita: Lay a sheet of phyllo pastry in front of you and brush with melted butter. Add another sheet of pastry on top. Cut into 5 long strips (using a pizza cutter works well). Place a tablespoon of spinach filling onto the bottom corner of the pastry then fold over to create a triangle shape. Continue folding the spanakopita then brush the edge with butter and fold closed. Repeat with the rest of the pastry. For this amount of filling you should use 6-8 sheets of pastry, resulting in 20 spanakopita.
3. Bake: Place the spanakopita onto a greased sheet pan then place in a preheated oven and bake for 15-20 minutes until golden brown and crisp. Remove from the oven and allow to cool for 15 minutes before serving.

Can I make this ahead?

Absolutely. The filling can be made a day in advance and kept in the fridge. The assembled, un-baked spanakopita can be kept covered in the fridge for up to a day before being baked. Baked spanakopita can be kept at room temperature for up to 6 hours before serving.

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2. Greek pork souvlaki
3. Greek lemon potatoes

Spinach recipes

1. One pan lemon chicken, spinach and beans
2. Creamed spinach stuffed butternut squash
3. Creamy spinach artichoke pasta bake

Mini Spanakopita

Crisp, flaky pastry filled with aromatic spinach and feta cheese filling makes Spanakopita the perfect easy appetizer or lunch.

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Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Course: Appetizer

Cuisine: Greek

Keyword: Spanakopita, Spanakopita recipe, Spanakopita triangles

Servings: 20

Calories: 91kcal

Author: Alida Ryder

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Ingredients

• ▢ 8 sheets phyllo dough / phyllo pastry
• ▢ 750 g (1½lbs) baby spinach
• ▢ 1½ cups feta cheese crumbled
• ▢ 1-2 tsp salt (to taste)
• ▢ ½ tsp pepper
• ▢ 2 tsp dill finely chopped
• ▢ pinch of nutmeg
• ▢ 1 egg beaten
• ▢ 1/3 cup melted butter

Instructions

• Preheat the oven to 200°C/390°F.
• Wash and drain the spinach.
• Heat a large pot over medium-high heat then add the spinach.
• Allow to wilt completely then transfer to a mesh strainer. Allow to cool to room temperature then squeeze out as much liquid as you can.
• Roughly chop the spinach then transfer to a mixing bowl.
• Add the feta cheese, beaten egg and seasonings and mix well.
• Lay a sheet of phyllo pastry in front of you and brush with melted butter. Add another sheet of pastry on top.
• Cut into 5 long strips (using a pizza cutter works well).
• Place a tablespoon of spinach filling onto the bottom corner of the pastry then fold over to create a triangle shape.
• Continue folding the spanakopita then brush the edge with butter and fold closed. Repeat with the rest of the pastry.
• Place the spanakopita onto a greased sheet pan then place in a preheated oven and bake for 15-20 minutes until golden brown and crisp.
• Remove from the oven and allow to cool for 15 minutes before serving. 

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 338mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3670IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 1mg

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