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Spanikopita
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Easy Greek-inspired spinacopita with phyllo dough and frozen spinach.
Ingredients:
  • 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
  • 0.5 cup crumbled feta cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon salt
  • 1 (16 ounce) package whole wheat phyllo dough
  • 0.5 cup unsalted butter, melted
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a baking sheet. Combine spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
  • Lay one phyllo sheet on a clean surface and generously brush with melted butter. Cover the rest of the phyllo dough with a damp towel. Top with another phyllo sheet, brush with butter, and repeat with a third sheet. Cut the buttered phyllo into four long strips.
  • Spoon 1 tablespoon of the spinach mixture onto the bottom of each strip. Fold the bottom right corner over the filling to form a triangle, then fold the bottom left corner up to create another triangle. Repeat until all dough is folded. Place the stuffed triangles seam-side down on the baking sheet. Lightly brush with butter. Repeat with the remaining phyllo dough and spinach filling.
  • Bake in the preheated oven for around 20 minutes until beautifully golden brown. Allow to cool slightly before enjoying.

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