Spanakopita is always a big hit when I make it for parties. It is labor intensive, however, so be sure to plan ahead. These delicious triangular pies are filled with a ton of wonderful ingredients including the traditional spinach and feta cheese, as well as swiss chard, leeks, and fresh dill. It can be challenging, at first, to fold the dough neatly enough around the filling to produce consistent-looking triangles. Just experiment with it a few times and you will find your own folding method. They certainly don't have to look perfect to taste good!
Greek Lemon Potatoes
Halibut baked with Tomatoes, Kalamata Olives, and Zucchini
Simple Green Salad dressed with Lemon and Olive Oil


1-1/2 pounds of fresh spinach
1/2 bunch of swiss chard
1 leek
2 tablespoons, plus 1/4 cup of olive oil
1 small onion, diced
4 tablespoons fresh dill, chopped
4 eggs
1/2 pound feta cheese
1/2 pound cottage cheese
1/4 teaspoon pepper
1/2 pound butter
1 pound thawed phyllo dough

Cooking Instructions

Preheat the oven to 350 degrees.

Rinse the spinach in several changes of water. Drain and spin dry. Chop the spinach coarsely. Remove the stems from the swiss chard and wash, dry, and chop as for the spinach. Cut the leek in half and separate the layers under running water to remove dirt. Chop the leek coarsely.

Heat 2 tablespoons of the olive oil over medium heat in a large pan. Add the leek and onion and cook for about 7 minutes, until translucent. Add the spinach and swiss chard and cook until both begin to wilt (this will just take a few minutes). Add the dill, toss to mix, and set aside to cool.

In a mixing bowl, beat the eggs. Crumble the feta cheese and add it to the eggs along with the cottage cheese and pepper. Add the eggs to the spinach mixture (when it has cooled) and mix thoroughly.

Combine the butter and the remaining 1/4 cup of olive oil and melt together over low heat. Unroll the thawed sheets of phyllo dough and arrange the phyllo dough, the spinach mixture, and the melted butter in your workspace so that they are all within arm's reach. Using a pastry brush and working as quickly as possible, brush the top sheet of phyllo with the butter mixture. Add a large spoonful of the spinach filling to one of the corners of the dough closest to you. Bring the corner of the dough up and over the mixture towards the opposite side so that you have a triangular shape covering the filling. Continue folding away from you in a triangular pattern until you reach the end of the sheet of dough, tucking in any loose ends. You should brush some extra butter onto the triangle as you are folding it so that you never have two sides of dry dough touching each other. Repeat this process until all of the dough or spinach mixture is used up. Note: The completed triangle should measure approximately 5 inches along the diagonal. Depending on the size and shape of the phyllo sheets, you may have to do some creative folding to tuck in every loose end.

Arrange the spanakopita triangles on a baking pan. Brush the tops of each with a little extra butter. Bake in the oven until lightly browned (about 12-15 minutes). These can be served hot or at room temperature.

Makes about 10-15 triangles



Beans and Grains


Meatless Entrees




Recipes A to Z store

elliemay's blog

Phyllo dough tends to dry out very quickly. To prevent this, cover the dough that you are not using with a lightly dampened cloth while you are folding each triangle. Once you have gotten used to making spanakopita and can work quickly, you probably will no longer need to do this.

If you think the spinach mixture is a little too watery after adding the eggs and cheese (there should be very little to no liquid in the bottom of the bowl), place it in a strainer and let it drain for about 10 minutes. If the phyllo dough becomes too wet from the mixture, it may not crisp up as well during baking.

Thanks for visiting! Please send in your comments or any special recipes that you would love to share.