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Jump to recipeRelated Video: Tuna Spanakopita Pie
Yields:
30
Prep Time:
20 mins
Total Time:
1 hr 15 mins
The elegant shape might look intimidating, but these cute two-biter spanakopita pockets are actually so easy to fold! Take a long strip of phyllo and just imagine you're folding a paper football or a flag. See? Easy!
Spanakopita is a popular savory Greek spinach pie frequently served as cut pieces from a whole slab pie, but we made individual pockets to save you the waiting time between baking, cooling, then slicing. As soon as they pop out of the oven, they're ready to be plated and devoured by your hungry guests, no knives necessary.
Pro tip: Don't forget to cover your phyllo dough with a lightly damp kitchen towel while you're assembling each piece. Uncovered, the thin and fragile dough will dry out and become brittle in record time, and it is VERY difficult to fold a crumbling sheet of phyllo. Be generous when brushing on the butter before the bake: as with many baking recipes, butter is the key to achieving that perfectly rich, golden finish.
Looking for more Greek-inspired appetizers? These Greek Skewers are super-easy and great for snacking.
Editor's note: The introduction to this recipe was updated on March 29, 2022 to include more information.
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Ingredients
Filling
- 2
(10-oz.) packages thawed, squeezed dry frozen chopped spinach
- 1 Tbsp.
extra-virgin olive oil
- 1/2
yellow onion, finely chopped
- 2
scallions, thinly sliced
- 2
cloves garlic, finely chopped
- 1/2 tsp.
dried oregano
- 1/2 tsp.
crushed red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
- 1 cup
crumbled feta (about 6 oz.)
- 1/4 cup
chopped fresh dill
- 1 tsp.
freshly grated lemon zest
Pinch of grated fresh nutmeg (optional)
Pocket Wrappers
- 10
(17"-x-12") sheets frozen phyllo, thawed
Extra-virgin olive oil, for brushing
Directions
Filling
- Step 1Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.
- Step 2In a large skillet over medium heat, heat oil. Add onion and scallions and cook, stirring, until softened, about 7 minutes. Add garlic, oregano, and crushed red pepper flakes (if using); season with salt and black pepper. Transfer to bowl with spinach.
- Step 3Add feta, dill, lemon zest, and nutmeg (if using) to bowl and stir until combined; season with salt and black pepper, if needed.
Pocket Wrappers
- Step 1Preheat oven to 375°. Cover phyllo with a slightly damp towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with oil, then top with another phyllo sheet. Brush second sheet all over with oil, then slice into 6 (12" x 3") strips.
- Step 2Place 1 tbsp. spinach mixture in the corner nearest you on one phyllo strip. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and phyllo are used. Arrange folded triangles seam side down on 2 parchment-lined sheets. Brush tops with oil.
- Step 3Bake spanakopita until golden brown and crisp, 20 to 23 minutes. Let cool slightly.
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