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the goods

1 packet filo pastry, thawed in fridge overnight

1 x 10oz package frozen spinach, thawed 

4oz feta cheese, crumbled

2 tblspns finely chopped fresh dill

2 scallions, finely chopped, green stalk included

zest from one lemon

1 egg, beaten

handful toasted pine nuts (optional)

salt and pepper

2 oz melted butter or olive oil

you will need:

  • mixing bowl
  • baking sheet

time: 10 minutes active, 20 minutes baking






These greek pastries are the perfect addition to a mezze platter.
A plate of these, some gigantes, saganaki and taramasalata; a table full of friends and oodles of wine.
That's my idea of a great Friday night.
And plenty of warm flat bread!
These are easier to make than you think:

Pre-heat the oven to 350f
squeeze all of the excess water from thefrozen spinach, if necessary, wrap it in paper towel to wick the last moisture from it.
everything except the filo and the butter / oil in a small mixing bowl
lay a sheet of filo on a chopping board. Using a carving knife, slice it in half lengthways. Then cut each half down the center lengthways. This will give you 4 strips of filo.
brush the first strip of filo with butter or olive oil
spoon a heaped teaspoon of spinach mix about one inch in from the right hand end of the filo strip.
pick up the lower, right hand corner of filo dough and fold it up and over the spinach. This will give a triangulated corner to the top right hand side of the filo strip.
fold the top right hand corner of filo over and down. Then fold the lower right hand corner  up and so forth until you reach the end of the filo strip and the spinach has been enveloped in several layers of filo.
brush the completed filo triangle with butter / oil and place on a baking sheet.
repeat with the remaining spinach mix and filo dough. You will need about 4 sheets of dough to make 16 spanakopites. That will be plenty as part of a mezze platter for 4 people.
bake until golden brown and crispy.
*you lazy folks can brush 3-4 sheets of filo with butter, layer them on a baking tray, spread the spinach mix over the filo, then top with 3-4 more sheets of filo and make one big tart instead of all that carborigami!