Recipes Appetizers and Snacks Pastries Spanakopita II 4.7 (351) 258 Reviews 40 Photos This spanakopita recipe for spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking. Submitted by MARY KESSLER Updated on September 25, 2024 Save Rate Print Share Close Add Photo 40 40 40 40 Prep Time: 30 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 35 mins Servings: 27 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ cup vegetable oil 2 large onions, chopped 2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry 2 tablespoons chopped fresh dill 2 tablespoons all-purpose flour 2 (4 ounce) packages feta cheese, crumbled 4 eggs, lightly beaten salt and ground black pepper to taste 1 ½ (16 ounce) packages phyllo dough ¾ pound butter, melted Directions Preheat the oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large saucepan over medium heat. Add onions; slowly cook and stir until softened. Stir in spinach, dill, and flour; cook until most moisture absorbed, about 10 minutes. Remove from heat. Stir in feta cheese, eggs, salt, and black pepper. Separate 1 phyllo sheet from stack; place on a flat work surface. Evenly brush phyllo sheet with a light coating of butter. Place another phyllo sheet over buttered phyllo sheet; press phyllo sheets together. Cut layered phyllo sheets into long strips about 3-inches wide. (Keep remaining stack phyllo sheets covered with plastic wrap to keep from drying out.) Lay out 1 phyllo strip on work surface with 1 narrow end facing you. Place a heaping tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with remaining phyllo and filling. Place phyllo triangles on a large baking sheet; brush with remaining butter. (At this point, the pastries may be frozen. See Cook's Note.) Bake in the preheated oven until phyllo is golden brown, 45 minutes to 1 hour. Cook's Note: If you're making these ahead of time, proceed up to Step 5. Freeze triangles on a baking sheet until firm, then transfer to a freezer bag. To bake, arrange pastries on a lightly greased or parchment-lined baking sheet. Bake until phyllo is golden brown and filling is hot; start checking for doneness after 1 hour. I Made It Print 404 home cooks made it! Nutrition Facts (per serving) 246 Calories 18g Fat 16g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 27 Calories 246 % Daily Value * Total Fat 18g 24% Saturated Fat 9g 45% Cholesterol 62mg 21% Sodium 313mg 14% Total Carbohydrate 16g 6% Dietary Fiber 1g 5% Total Sugars 1g Protein 5g 10% Vitamin C 2mg 2% Calcium 81mg 6% Iron 2mg 8% Potassium 128mg 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.