Recipe
Making Spanakopita From Scratch Is Easier Than You'd Think
While my family has absolutely no Greek heritage, my mom taught me the wonders of phyllo dough back in grade school. Since then, I've appreciated all the fancy dishes that can be made from it, especially spanakopita, my personal favorite.
Phyllo is a type of Greek pastry composed of paper-thin sheets of dough, which provide a unique texture in desserts like baklava. Spanakopita, also known as spinach and feta-stuffed triangles, show the versatility of phyllo because, yes, it is just as tasty as an appetizer.
Phyllo can be a bit daunting at first. It dries out easily, so when not in use it needs to be kept under a damp towel. However, the beauty of spanakopita is that no matter how many tears, holes or dried-out corners the strip of phyllo starts with, the completed triangle will still look mouth-wateringly amazing once you roll them up.
Rolling up the strips one by one can be a bit time consuming, so I highly recommend inviting friends over for a fun afternoon featuring some Greek food and good fun. Once you get the hang of it, you might even be able to roll up a spanakopita faster than you can say it.
Spanakopita
- Prep Time: 1 hr
- Cook Time: 20 mins
- Total Time: 1 hr 20 mins
- Servings: 40
Ingredients
- 8 oz cream cheese
- 4 eggs
- 1 lb feta cheese
- 1 package frozen spinach
- 1 lb thawed phyllo pastry
- 1 cup melted butter
Step 1
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Try making Spanakopita just once and I promise you'll be returning to the store for more phyllo because of its addicting nature.
#SpoonTip: Freeze half the triangles before baking, so you'll have a stash to last you a while.
Super Bowl Sunday is quickly approaching, and wouldn't it be handy to have a few dozen triangles to pop into the oven? Serve them to your friends and they'll be an instant hit—or just keep them all for yourself... Either way, no regrets here.