Ensure the spinach is thoroughly drained to prevent soggy spanakopita. For a richer flavor, consider using a blend of fresh herbs like dill or parsley in the filling. Work quickly with the phyllo dough, as it dries out rapidly. Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Easy Spanakopita
-
PREP TIME40 mins
-
COOK TIME20 mins
-
TOTAL TIME1 hrs
-
SERVING15 People
-
VIEWS243
Embark on a culinary journey to Greece with these golden, flaky triangles of delight! Our Easy Spanakopita recipe delivers a symphony of savory flavors, blending tender spinach, aromatic garlic, and a medley of cheeses, all encased in layers of crisp, buttery phyllo. Perfect as an appetizer or a light meal, these homemade spanakopita are sure to transport your taste buds to the sun-kissed shores of the Mediterranean.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol26 mg
-
Fiber2 g
-
Protein7 g
-
Saturated Fat6 g
-
Sodium388 mg
-
Sugar1 g
-
Fat9 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. (5 minutes)
02 Step
Recipe View In a large bowl, combine the thoroughly drained spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt. Mix well to ensure all ingredients are evenly distributed. (10 minutes)
03 Step
Recipe View Lay one sheet of phyllo dough on a clean, flat work surface. Brush generously with melted butter. Keep the remaining phyllo dough covered with a damp towel to prevent it from drying out. (2 minutes)
04 Step
Recipe View Place a second sheet of phyllo on top of the first and brush with melted butter. Repeat with a third sheet. Cutting through all three layers, slice the buttered phyllo lengthwise into four even strips. (3 minutes)
05 Step
Recipe View Place approximately 1 tablespoon of the spinach mixture at the bottom of each phyllo strip. Fold the bottom right corner of the dough over the filling to form a triangle. Continue folding the triangle along the strip, alternating corners, until you reach the end. (20 minutes)
06 Step
Recipe View Arrange the stuffed spanakopita triangles, seam-side down, on the prepared baking sheet. Lightly brush the tops with melted butter. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 18-22 minutes, or until the spanakopita are golden brown and beautifully crisp. (20 minutes)
08 Step
Recipe View Allow the spanakopita to cool slightly on the baking sheet before serving. Enjoy the warm, savory goodness! (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Guido Mann
Jun 24, 2025I really like the whole wheat phyllo dough option.
Maiya Kuhn
Jan 22, 2025I tried using gluten-free phyllo dough, and it worked great! Thanks for a fantastic recipe.
Santina Beatty
Oct 7, 2024I've made these several times now, and they always come out amazing.
Donna Macgyver
Aug 18, 2024These are perfect for parties! I made a big batch, and they were a huge hit.
Cathryn Bechtelar
Apr 27, 2024This recipe was so easy to follow, even for a beginner like me! The spanakopita turned out perfectly crispy and delicious.
Corine Will
Feb 9, 2024The instructions were clear and concise. I appreciate the tips for preventing the dough from drying out.
Dolores Leuschke
Nov 3, 2023The addition of lemon zest really brightens the flavor.
Carmelo Becker
Sep 30, 2023My family devoured these! They were gone in minutes. I'll definitely be making these again.
Leilani Hamill
Aug 9, 2023I added a little dill to the spinach mixture, and it was a game-changer!