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Spanakopita is a popular and delicious recipe also known as Greek spinach & feta pie.
In this finger-friendly version, we turn sheets of phyllo into delicious stuffed triangles that are easily made ahead and frozen, then baked when ready to serve. The flaky phyllo is fun to play with and even more fun to eat. The paper thin, light and crispy dough is not as heavy as pie crust so the tasty filling takes center stage. Loaded with spinach, feta, ricotta, and chopped pine nuts, you and your guests will love the flavor and the adorable little packages!
First, did you ever make paper footballs back in school? We wrote notes to friends and folded them into tiny triangles and “flicked” them across the room when the teacher wasn’t looking. Guys used to actually play football on the desktop with those little things and make uprights with their thumbs and fingers. Anyway – that has nothing to do with this recipe other than it’s exactly the way you fold the filling up into these bundles of deliciousness!
The recipe makes about 30 appetizers, the perfect amount for a group of 10 or 12, just right for your next holiday gathering. I love the flaky layers and the warm cheesy filling. The bite from the feta is perfect!
I could eat these for dinner with a glass of wine and a few olives and be a happy camper. With loads of spinach I guess that covers the greens right?
You really don’t have to eat these with a fork, just saying!
PIN to your favorite appetizer board!
- 8 ounces feta cheese, crumbled into small pieces
- 6 ounces whole-milk ricotta cheese, about ¾ cup
- 2 large eggs, lightly beaten
- 4 whole scallions, sliced thin, white and green parts
- 2 tablespoons fresh chopped dill
- Juice of 1 lemon, about 1 ½ tablespoons
- 1 medium garlic clove, minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fresh ground black pepper
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- ¼ cup pine nuts, toasted and chopped (walnuts would be fine here too)
- 8 ounces 14x9-inch phyllo, thawed in the refrigerator overnight
- ¾ to 1 cup olive oil
- Toast the pine nuts in a small skillet over medium-low heat stirring frequently until lightly browned.
- To make the filling, combine the feta, ricotta, beaten eggs, scallions, dill, lemon juice, garlic, nutmeg, and pepper in a large mixing bowl. Stir in the spinach and pine nuts until well blended. Filling can be refrigerated at this point for up to 24 hours.
- Preheat oven to 375°F.
- Prepare two pieces of parchment paper to fit your baking pan. Prepare another large piece of parchment to use as a work surface when preparing the triangles.
- Lay 1 sheet of phyllo on the parchment covered surface and brush with olive oil. Top with a second sheet of phyllo and repeat by brushing with oil. Using a sharp knife or pizza cutter, cut the phyllo into three 3-inch strips. You should now have three 3x14-inch strips. Place a heaping tablespoon of filling in the corner of the dough and fold to form a triangle. Continue folding up and over to the end of the strip of phyllo. Brush the triangle with olive oil on both sides and place on the prepared pan seem side down.
- Once one pan is filled, bake in the preheated oven for 20-25 minutes or until golden brown. Rotate the baking sheet halfway through.
- While the first pan bakes, continue making triangles until all phyllo is used.
- Serve warm or room temperature and store leftovers in the refrigerator.
- Once the filling is prepared, you can cover and refrigerate for up to 24 hours before making the triangles.
- Keep the phyllo in the refrigerator until you have prepared the filling, parchment paper, pan(s), and have all tools ready. The phyllo will become brittle if left out too long so you will need to work quickly.
- Phyllo comes in a package of two rolls. You will only need one roll for this recipe. Keep the remaining phyllo frozen for another use.
- The unbaked triangles can be covered with plastic wrap and frozen. Once frozen, move the triangles to an airtight container. Frozen, unbaked Spanakopita will keep for up to a month.
- Inspired by several recipes including one from All-Time Best Appetizers from America's Test Kitchen Cookbook.
Here are a few more fun appetizer recipes you might like:
- Goat Cheese Mousse and Smoked Salmon Canapés ~ from The Cafe Sucre Farine
- Warm Skillet Bread with Artichoke Spinach Dip ~ from Seasons & Suppers
- Cheesy Spinach Artichoke Bread ~ from The View from Great Island
- Savory Smoked Salmon Cheesecake ~ from Saving Room for Dessert
Don’t forget the parchment paper and a little scoop for the filling! (Each photo is clickable)
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Finally, happy Friday my friends! Do you get a lot of trick-or-treaters and sit outside on Halloween passing out handfuls of candy? Or do you skip the candy, turn out the lights, and hide like no one’s home? This may be the year I hide upstairs haha! I haven’t bought any candy, our dogs go nuts for hours, and we get hundreds of kids looking for treats. But I love looking at the little ones all dressed up in their costumes. My grandson Isaac is looking forward to being a super-hero for a night! Yeah Captain America!
Thanks so much for stopping by! Hope you have a wonderful weekend 🙂
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