Recipes Appetizers and Snacks Pastries Spanikopita 4.6 (81) 68 Reviews 14 Photos Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze. Submitted by SnappySpoons Updated on November 1, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 40 mins Cook Time: 20 mins Total Time: 1 hr Servings: 15 Yield: 30 spanikopita Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 15 servings 2 (10 ounce) packages frozen chopped spinach, thawed and well drained ½ cup crumbled feta cheese ½ cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 clove garlic, minced ½ teaspoon salt 1 (16 ounce) package whole wheat phyllo dough ½ cup unsalted butter, melted Directions Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving. Recipe Tips You can bake half of the Spanakopita and freeze the other half. To do this, after step 3, freeze the triangles on the baking sheet for 1 hour until solid, then place them in a resealable plastic bag. When you're ready to cook them, continue with step 4 — no need to defrost before baking.If you have extra phyllo dough, you can make a few with brown sugar and cinnamon inside for a yummy sweet treat. Editor's Note: Please note differences in ingredient amounts and servings when following the magazine version of this recipe. I Made It Print 104 home cooks made it! Nutrition Facts (per serving) 183 Calories 9g Fat 20g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 183 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 28% Cholesterol 26mg 9% Sodium 388mg 17% Total Carbohydrate 20g 7% Dietary Fiber 2g 8% Total Sugars 1g Protein 7g 13% Vitamin C 2mg 2% Calcium 135mg 10% Iron 1mg 4% Potassium 143mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.