Recipe: Spanakopita


  • Servings: 8 to 10
  • Difficulty: Moderate
  • Time: 5 hours
  • Provided by: Chef Chris Koetke


  • 1/2 cup extra virgin olive oil
  • 1 cup chopped green onions
  • 3/4 cup finely diced onion
  • 1 1/2 pounds spinach, washed, cleaned and dried
  • 1 cup finely chopped fresh dill
  • 1/2 cup chopped parsley
  • 1 egg
  • 1 yolk
  • 3/4 pound crumbled feta cheese
  • 1/4 pound parmesan cheese
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • Salt (to taste and depending on the saltiness of the feta)
  • 3/4 teaspoon white pepper to taste
  • 3/4 lb. melted butter
  • 1 package of phyllo


1. Over moderate heat, cook green onions and onions in olive oil until they are very soft.
2. Add spinach and cook until the spinach is well wilted. Remove from heat and allow to cool.
3. Mix all remaining ingredients except for butter and phyllo. Add salt and white pepper to taste.
4. Brush a sheet of phyllo with melted butter. Try to avoid using the water portion of the water that found at the bottom of the melted butter. Cut the sheet into strips about 3 inches x 13 inches.
5. Place 2 Tablespoons of the spinach mixture on a corner a strip. Fold the sheet up like folding a flag – corner to corner, which will make a series of small triangles.
6. Place the triangles on a cookie sheet and bake in a 375 F oven for about 10 minutes, or until the phyllo is lightly browned and well crisped.
Tip: Phyllo are very thin sheets of pastry that are usually purchased in the frozen section of grocery stores. To prevent it from drying out when you’re working with it, keep the phyllo covered with a lightly dampened towel.

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