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Spanakopita Recipe

Spanakopita - the popular and delicious Greek recipe for Spinach and Feta Pie is now a finger-friendly appetizer!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: Greek
Servings: 30 appetizers
Author: Tricia


  • 8 ounces feta cheese, crumbled into small pieces
  • 6 ounces whole-milk ricotta cheese, about 3/4 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 1/2 tablespoons
  • 1 medium garlic clove, minced
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fresh ground black pepper
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup pine nuts, toasted and chopped (walnuts would be fine here too)
  • 8 ounces 14x9-inch phyllo, thawed in the refrigerator overnight
  • 3/4 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 degrees.
  • 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.