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Spanakopita

Total Time

Prep: 45 min. Bake: 15 min.

Makes

2-1/2 dozen

Updated: Nov. 20, 2022
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Spanakopita Recipe photo by Taste of Home

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped onion
  • 1/4 cup mayonnaise
  • 2 tablespoons snipped fresh dill
  • 3/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 15 sheets phyllo dough (14x9-inch size)
  • 1/2 cup butter, melted
  • Optional: Tzatziki sauce, lemon wedges and fresh dill sprigs

Directions

  1. Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
  2. Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down.
  3. Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.

Can you freeze Easy Spanakopita Appetizers?

Cover and freeze unbaked rolls on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Spanakopita Tips

Can I use other kinds of spinach to make spanakopita?

Frozen spinach is a time saver in this recipe. However, if you have an abundance of fresh spinach, you can use that—but you’ll need to wilt it first. Simply cook it in a large skillet with a little olive oil until it wilts down and starts to release liquid. Then cool, squeeze dry, and proceed with the recipe as directed.

Why is my spanakopita soggy on the bottom?

The dreaded soggy bottom! The main reason spanakopita gets soggy is because of the spinach. If you don’t squeeze out enough of the liquid before making your spanakopita, then it will come out when it’s baking and cause the bottom pastry to get wet and soggy. If you’re wilting fresh spinach, be sure it’s fully wilted and also completely squeezed dry before using it.

Can I use other kinds of pastry to make spanakopita?

To make authentic spanakopita, you need to stick with phyllo dough. You may be tempted to try and use puff pastry or crescent roll dough, but this will result in something entirely different. It will be much puffier, and not as crisp and crunchy. Plus, phyllo dough is a staple in many Greek recipes, and you don’t want to buck centuries of culinary tradition, do you? Phyllo dough may seem intimidating at first, but with these phyllo tips and tricks, you’ll find it’s really easy to use and incorporate into your dishes.

How should I store leftover spanakopita?

If you’re preparing spanakopita ahead of time, it’s best to make them up and refrigerate them, unbaked, up to 3 days ahead of time. If you bake them and then store them, you run the risk of the pastry becoming soggy or soft. You can even freeze this vegetarian Greek staple if you really want to get ahead of the game. Just make sure to store them in an airtight container for no more than a month.

James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

1 piece: 96 calories, 8g fat (4g saturated fat), 29mg cholesterol, 155mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.

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