Spanakopita | Cooksmith AI | Cooksmith AISpanakopita
Tags: #Greek #Appetizer #Vegetarian
Serving: 24 pieces
Total time: 1 hour 15 minutes
Crisp, buttery phyllo triangles filled with a classic spinach‑feta‑herb mixture.
Ingredients
- 600 g frozen chopped spinach, thawed and squeezed dry
- 250 g feta cheese, crumbled
- 150 g yellow onion, finely diced
- 100 g scallions, thinly sliced
- 12 g garlic, minced
- 20 g fresh dill, chopped
- 15 g fresh parsley, chopped
- 3 g lemon zest, finely grated
- 20 g fine semolina
- 2 g ground black pepper
- 0.5 g ground nutmeg
- 1 g fine sea salt (optional)
- 100 g eggs, beaten
- 90 ml extra-virgin olive oil, divided
- 120 g unsalted butter
- 300 g phyllo dough sheets (16 sheets, 30 × 40 cm), thawed
- 10 g white sesame seeds (optional)
Steps
- Thaw the spinach in a colander until pliable.
- Squeeze the spinach by hand until very dry.
- Preheat the oven to 190°C.
- Line two baking sheets with parchment paper.
- Chop the dill.
- Chop the parsley.
- Finely dice the onion.
- Slice the scallions.
- Mince the garlic.
- Heat a large skillet over medium heat.
- Add 30 ml olive oil to the skillet.
- Add the onion to the skillet.
- Cook the onion until translucent, 6–8 minutes.
- Add the scallions to the skillet.
- Cook the scallions for 2 minutes.
- Add the garlic to the skillet.
- Cook the garlic for 1 minute.
- Transfer the contents of the skillet to a large mixing bowl.
- Cool the mixture for 10 minutes.
- Add the spinach to the bowl.
- Add the feta to the bowl.
- Beat the eggs in a small bowl.
- Add the beaten eggs to the bowl.
- Add the dill, parsley, lemon zest, semolina, black pepper, and nutmeg to the bowl.
- Mix the filling until evenly combined.
- Taste the filling.
- Add the salt only if needed.
- Melt the butter in a small saucepan over low heat.
- Stir 60 ml olive oil into the melted butter.
- Unwrap the phyllo dough.
Cover the phyllo with a barely damp kitchen towel.Stack 4 sheets of phyllo on a cutting board.Cut the stack lengthwise into 3 equal strips.Separate two strips to create a double-layer strip.Brush the top strip lightly with the butter–oil mixture.Place 20 g filling at one short end of the strip.Fold a corner over the filling to form a triangle.Continue folding the triangle along the strip to the end.Brush the outside of the triangle lightly with the butter–oil mixture.Place the triangle seam-side down on a prepared baking sheet.Repeat Steps 34–40 with the remaining strips.Repeat Steps 32–41 with the remaining phyllo sheets.Sprinkle the triangles with sesame seeds (optional).Bake the triangles for 22–25 minutes until deep golden.Cool the triangles on the sheet for 10 minutes.Serve the triangles warm.Notes
- Fresh spinach option: Use 900 g fresh spinach, wilt it in a dry skillet, then squeeze very dry before using (aim for about 450–500 g after squeezing).
- Keep phyllo covered: Prevent cracking by keeping the stack under a barely damp towel and working quickly.
- Crispness tip: Semolina absorbs moisture from the filling to keep phyllo crisp; substitute 20 g fine dry breadcrumbs if preferred.
- Make-ahead: Freeze unbaked triangles in a single layer, then bag; bake from frozen at 190°C for 25–30 minutes.
- Pan variation: For a 23 × 33 cm pan pie, use 10–12 sheets on the bottom and 8–10 on top, brushing each sheet, and bake at 180°C for 40–50 minutes.
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•Nov 1, 2025(Edited)
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