Spanakopita Recipe

Spanakopita Recipe

Use chef Devin Alexander’s recipe to make this spinach-stuffed Greek pastry.

5 col

Spanakopita is a savory Greek pastry that can be served as an appetizer, side dish or snack.

8 sheets frozen phyllo pastry
10-12 ounce bunch fresh baby spinach leaves, rinsed
1 tablespoon plus 1 teaspoon minced garlic
2/3 cup chopped flat leaf parsley leaves
1/2 teaspoon fresh thyme leaves
3 ounces (heaping 3⁄4 cup) crumbled reduced fat feta cheese
1 egg white
1 pinch of ground nutmeg
1/8 teaspoon salt
Olive oil cooking spray
1 tablespoon light butter (from stick, not tub)
Basting brush



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  1. Thaw the frozen phyllo pastry following the package instructions
  2. Trim the stems from the spinach leaves and rinse in a large strainer. While the spinach is still dripping with water, transfer it to a large pot or pan over medium heat. Place a lid (one smaller than the one that fits the pot) directly on top of the spinach leaves for about 2 to 4 minutes until they are completely wilted, stirring occasionally. Return the spinach to the strainer and run cold water over it to cool. Drain and transfer the spinach to a clean, lint-free dishtowel and squeeze until all of the water is removed
  3. Preheat the oven to 350 F
  4. Chop the cooked spinach and transfer it to a medium bowl. Add the garlic, parsley, thyme, feta, egg white, nutmeg and salt. Mix it well. There should be no water "leaking" from the mixture. If there is, place it in a fine strainer or sieve until as much moisture as possible is removed
  5. Prepare the phyllo pastry sheets by laying them flat on a clean counter or a rolling mat, next to a large cutting area. Keep the unused sheets covered with a sheet of waxed paper and a slightly damp towel. Very lightly mist the cutting surface with olive oil cooking spray. Place one sheet of phyllo pastry on the cutting surface. Then lightly mist the sheet with the olive oil spray, being sure to mist the entire sheet. Place a second sheet directly on top of the first. Again, spray the sheet very lightly with spray. Cut the sheet with a knife or pizza cutter (for ease) into 8 even strips across the wider side
  6. Place one heaping teaspoon of the spinach mixture in the lower right hand corner of the first strip. Flatten the spinach mixture into a triangle from the corner. Fold the corner diagonally to the left to form a triangle over the filling so the shorter edge of the strip meets the longer edge. Then fold the triangle straight up. Then again, diagonally. Continue folding the strip over and over, alternately at right angles, then diagonally, until the end of the strip is reached. Seal the end by spraying it with olive oil cooking spray. Place the triangle on a large non-stick baking sheet
  7. Continue the process creating stuffed triangles with each of the remaining 7 strips, placing each side by side so they don’t touch on the sheet. Repeat the procedure with the remaining phyllo pastry sheets until all of the filling is used
  8. Add the butter to a small microwave-safe bowl. Microwave for 10-30 seconds until the butter is melted. Using a pastry or basting brush, brush both sides of each triangle very lightly with the butter and place it back on the sheet
  9. Bake the triangles in the oven for 7 minutes. Flip each triangle over and continue baking an additional 3-5 minutes, until they are a light golden brown. Serve warm

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