Mini Spanakopita
Crisp, flaky pastry filled with aromatic spinach and feta cheese filling makes Spanakopita the perfect easy appetizer or lunch.
Table of Contents
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
- 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.
- 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.
- 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.
Greek recipes
Spinach recipes
- One pan lemon chicken, spinach and beans
- Creamed spinach stuffed butternut squash
- Creamy spinach artichoke pasta bake
Mini Spanakopita
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.