Archive for November 8th, 2008

While at Paul and T’s during one cocktail hour, T served Spanakopita and they were wonderful! It inspired me to make some and freeze them – I used to always have these around but they are rather laborious so I haven’t made them in a while. They are worth it! This recipe originally came from somewhere, but I no longer recall where…it’s in my head!

This recipe makes about 70 cocktail-sized spanakopitas!


  • 1 box Phyllo Pastry (454g)
  • 2 bags spinach (~450g)
  • 2 medium zuchinni
  • 1 large sweet onion (mayan, or vidalia)
  • 5 cloves garlic
  • 1 tsp dried dill (or 1 tbsp fresh)
  • 1 tsp dried oregano
  • 240g Greek Feta
  • 2 well beaten eggs (this is not necessary, so it may be omitted)
  • salt and pepper to taste
  • about 1/2 cup olive or canola oil (reduce this if you are watching the calories)
  1. Chop onion finely.
  2. Grate unpeeled zuchinni
  3. Remove green from garlic (someone said that this is what causes heartburn) and chop finely.
  4. Trim tough stems from spinach and wash thoroughly (no need to buy baby spinach, as this is cooked thoroughly!)
  5. In about a tbsp of olive oil, sweat onions until translucent.
  6. Add zuchinni and cook down.
  7. Add spinach about a handful at a time, it will cook down (resist the urge to season, as you will be adding feta which is quite salty, so you’ll want to season after you taste the mix with the feta!).
  8. When the spinach has cooked down, add the garlic and cook until most of the liquid has evaporated.
  9. Add the dill and oregano and stir through.
  10. Remove from heat and allow to cool thoroughly.
  11. When entirely cooled, fold in the crumbled feta. Taste, and season with additional sea salt (and pepper, if desired).
  12. Add beaten eggs and mix thoroughly.
  13. Refrigerate while you prepare the phyllo. Phyllo is very thin dough; it dries out easily so it is best to keep a clean, damp cheese cloth to cover when not in use.
  14. Take one sheet of phyllo and brush with oil. I prefer to cut my sheet into about 2″ widths (these make the perfect 2-bite sized appi’s).
  15. Using an 18-8 mini ice cream scoop, scoop out spinach filling onto one end of each strip.
  16. Start rolling into a mini triangle by folding up one corner to the opposite side and continue to fold until complete. Brush finished triangle with additional oil on both sides.
  17. Continue these steps until all of the filling has been used (I lucked out this time and only had about a half sheet of phyllo left to discard!). I like to freeze unbaked spanakopitas on a cookie sheet and then transfer them into a zip lock baggy. This way, I can take out as many or as few as I need for any occasion!
  18. Preheat oven to 350F. Bake as many as you need for about 20-30 minutes from frozen (or 12-15 minutes fresh, but don’t thaw the one’s you’ve frozen!), or until lightly browned.
    Eat carefully as the filling is extremely hot!


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