Spanakopita II
Spanakopita II is a delicious Greek appetizer featuring crispy phyllo dough triangles filled with spinach, feta cheese, and fresh herbs. A perfect bite-sized snack for gatherings, these savory pastries combine the richness of feta and the freshness of spinach with a golden, flaky exterior. Ideal for any occasion, they bring the authentic taste of Greece to your table.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 27 triangles
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- ½ cup vegetable oil
- 2 large onions, chopped
- 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons all-purpose flour
- 2 (4-ounce) packages feta cheese, crumbled
- 4 eggs, lightly beaten
- Salt and ground black pepper to taste
- 1½ (16-ounce) packages phyllo dough
- ¾ pound butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large saucepan, heat the vegetable oil over medium heat. Add the onions and sauté until softened.
- Stir in the thawed spinach, chopped dill, and flour. Cook for 10 minutes to absorb the moisture. Remove from heat.
- Mix in the crumbled feta, eggs, salt, and black pepper until combined.
- Lay one sheet of phyllo dough on a flat surface and brush with melted butter. Layer another sheet on top and press them together. Cut into 3-inch-wide strips.
- Spoon a tablespoon of the spinach mixture at one end of each phyllo strip. Fold into triangles by bringing the corners together.
- Arrange the triangles on a baking sheet and brush with remaining butter.
- Bake for 45 minutes to 1 hour, until the phyllo is golden brown.
Notes
- Tip: Thaw phyllo dough according to package instructions to prevent tearing.
- Herb Substitutes: Add parsley or oregano for variation.
- Cheese Variation: Use ricotta or cream cheese for a creamy texture.
Find it online: https://recipesbyjanet.com/spanakopita-ii/