Spinach feta spanikopita is buttery, flaky goodness. I love making these tiny triangles. They are so cute and the buttery flakiness ain’t bad either!
Steve and I loved eating spinach feta spanikopita when we honeymooned in Greece. But there it was usually served more like a pie or a lasagna. They layered phyllo dough on the bottom of a pan, topped it with the spinach and feta mixture and then layered on more buttery phyllo. Then it was usually cut into thick squares and stuffed into our mouths.
For some reason I hadn’t made them at home very often. I started making them again when we celebrated Greece during our Olympics end of the school year themed unit. I’d say about 3/5 of the class absolutely loved them! The rest politely left them on their plate after trying a bite and did not say a negative word (we discussed this a lot before food was brought into the classroom). If you like spinach and feta, there’s really nothing to dislike in these little pockets of goodness!
I like to brush butter in between the two layers of phyllo and then on the top layer too. It makes for a great buttery taste and flaky texture! It always amazes me how thin they can make the phyllo. It’s crazy.
Spinach Feta Spanikopita are the perfect party appetizer!!!!!!!! They freeze super well and taste perfect when baked again in the oven. Just freeze them on a tray and them pop them into a ziplock bag. When you are ready to reheat them just pop them in a 375 degree oven for 10 minutes.
- 1 package of phyllo dough (about 16-18 sheets), thawed
- 1 bag of frozen, chopped spinach, defrosted
- 1 1/2 cups of feta cheese ( I like to buy it in a brick, but you can use crumbles too)
- 1/3 cup of sour cream
- 1 1/2 teaspoons garlic powder ( or use two cloves of fresh garlic, minced)
- 1 teaspoon of onion powder (or use half of an onion, diced)
- salt and pepper
- 2 sticks of melted butter
- Preheat the oven to 375 degrees.
- If you are using fresh garlic and onion, saute them in a little olive oil until they are soft and fragrant.
- Squeeze the spinach until you have removed most of the water. I use a fine mesh sieve for this.
- Add the spinach to the onion and garlic and cook until warmed.
- Combine the spinach mixture with the feta cheese and sour cream. Mix until combined and the feta is no longer chunky.
- Add about a teaspoon of salt and pepper.
- Use a damp dish towel to cover the phyllo dough and keep it from drying out. Cut the phyllo sheets in half, in half again, and then in half again. You should have eights that look like longish rectangles.
- Take one strip of the phyllo and brush with the melted butter. Layer another strip on top and then brush with butter again. Place about a teaspoon of the spinach mixture onto the corner of the phyllo. Fold the corner up and over so that it lines up with the opposite edge and it looks like a rectangle. Then fold it up (it will keep its triangle shape). Keep flipping/folding the phyllo until the filling is totally wrapped.
- Place the triangle on an un-greased baking sheet. Brush the top with a little more butter. Repeat with the remaining phyllo.
- Bake in the oven for about 12 minutes or until golden brown.