Spanakopitas (Greek Spinach Filo Pies)

Spanakopitas (Greek Spinach Filo Pies)

Prep time:35 minutes. Cook time:12 minutes. Makes approximately 32 spanikopitas.

They store just fine in the freezer for up to six months. Note: The cook time is per batch.


2 pounds frozen cut spinach
1 cup feta cheese, crumbled
1 egg (or 1/4 cup egg substitute)
1 teaspoon salt
1 to 11/2 teaspoon white or black pepper
1 package phyllo dough
1 to 2 sticks unsalted butter (do not substitute margarine)


Thaw spinach and drain. Mix with feta, salt and pepper. Whip egg and add to spinach and cheese mixture. Set aside. Thaw filo dough according to package directions. Melt butter over stove or in microwave. Lay moist towel over filo sheets to prevent drying. Peel one sheet of filo out and place on clean surface. Working quickly, brush sheet with melted butter. Continue for four sheets. Keep filo covered. Stack the 4 sheets on top of each other. Cut stack of buttered filo into 8 strips. Unstack strips. You should have 32. Place 1 teaspoon of spinach mixture at the end of each strip. Fold one corner of the strip over the mixture to form a triangle. Then fold the triangle up to form a 90-degree triangle; repeat this process until you’ve folded the entire strip. Continue this process for each strip. Place triangles on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 12 minutes, or until golden brown.

Note: To freeze spanikopitas, allow them to cool after baking. Store them in an airtight container or freezer-style zipper bags. Freeze up to six months. When ready to use, defrost and and microwave for 1 to 2 minutes or until warm to touch.

Tyropita variation: Substitute 1 cup ricotta or cream cheese for spinach.

Source: Sacramento Bee newspaper, Dec. 8, 1999