Greek Spanakopita (Mia, New York)

Super impressive but very easy and nutritious. 


  • 2 pounds of spinach 
  • 2 Onions
  • Garlic
  • Feta cheese 
  • Pine nuts 
  • Parsley
  • Nutmeg
  • Pepper
  • Oregano
  • Basil 
  • Olive oil
  • Butter 
  • 1 egg
  • Philo pastry sheets
  • Lemon juice
  • honey


  1. Philo sheets bought frozen should be thawed overnight in the refrigerator, and allowed to be tempered to room temperature for 2 hours before cooking.
  2. In a pan, toast a handful of pine nuts until golden.
  3. In another pan, cook your spinach until very wilted. Squeeze out all the liquid. 
  4. Chop your onions and sautée with olive oil, oregano, basil, and pepper.
  5. Sautée until golden, and add your garlic. 
  6. Add the spinach to the onions. Stir well. Add pine nuts. Take off the heat.
  7. Crumble the feta cheese and add nutmeg, fresh parsley, lemon juice, and honey. 
  8. Add 1 egg to moisten the mixture. 
  9. Take the entire philo pastry stack and cut it into 3 equal vertical strips. (Place stack like you would paper, and slice down)
  10. You should now have many strips. Using two sheets of strips at a time, brush with melted butter generously. 
  11. Preheat oven to 350F.
  12. Add 2 teaspoons of your spinach mixture on the bottom. With the bottom right corner, fold the corner so that the bottom of the sheet touches the side: it should form a little triangle. Fold again onto itself. The folding will become natural and you should keep folding into triangles until the strip is done. If you have a little excess when you finish, use butter to adhere to tail to the rest of the triangle. 
  13. Repeat until you have finished mixture. 
  14. Brush the triangles with butter and bake for 25-30 minutes. 
  15. Serve with Greek yogurt drizzled with honey and olive oil.

Note: These freeze very well. Can be made in advance. 

Posted by: Mia / Content / New York, USA

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