Spanakopita is a classic Greek pastry that’s beautifully flaky, buttery, and filled with a deliciously savory spinach and feta mixture. Traditionally, it’s baked in large trays and cut into squares or triangles, but this version uses filo dough rolled and cut into neat little triangles — perfect for parties, snacks, or even a light meal with a salad on the side. What makes spanakopita so irresistible is the combination of crisp, golden filo with the creamy, salty tang of feta and the earthy richness of cooked spinach.
This recipe is easy enough for home cooks who might be intimidated by filo dough, but still tastes authentic and impressive enough for serving guests. With a few pantry staples like milk, oil, and eggs, plus that classic spinach-feta filling, you’ll have flaky, savory pastries that are bound to be a hit. The triangles bake up in just 15 minutes, making them an excellent choice for a last-minute appetizer or snack.
Why You’ll Love This Recipe:
• Flaky, golden filo pastry with a savory spinach-feta filling.
• Quick to assemble and bake — ready in just about 30 minutes.
• Perfect finger food for parties, family gatherings, or everyday snacking.
• Customizable — add fresh herbs like dill or parsley for extra flavor.
Ingredients:
- 1 egg
- 125 ml (½ cup) milk
- 125 ml (⅗ cup) vegetable oil
- 2 teaspoons water
- 1 teaspoon salt
- Cooked spinach
- Feta cheese
- Salt and pepper, to taste
- 3 rolls of filo dough
- 1 egg yolk (for brushing)
- Optional: poppy seeds for topping
Instructions:
- Preheat oven to 180°C (356°F).
- In a bowl, whisk together the egg, milk, oil, water, and salt.
- Lay out one sheet of filo dough, brush lightly with the egg mixture, and repeat until you have 3 layers.
- Spread the cooked spinach and feta mixture evenly over the filo stack. Season with salt and pepper.
- Roll from one end to the other into a strip, then cut into triangles.
- Place triangles on a parchment-lined baking sheet. Brush with egg yolk and sprinkle with poppy seeds if desired.
- Bake for 15 minutes, or until golden and crispy.
Tips:
- Work quickly with filo dough, as it dries out fast. Keep unused sheets covered with a damp towel.
- Add a handful of fresh dill, parsley, or green onions to the spinach-feta mix for extra flavor.
- Make them ahead of time and refrigerate unbaked triangles, then bake when ready to serve.
Storage and Reheating:
- Store baked spanakopita in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warm and crisp again.
- Not ideal for freezing after baking, but you can freeze the unbaked triangles and bake directly from frozen, adding 5–7 minutes to the bake time.
Would you like me to also expand this into a larger tray-style version of spanakopita (cut into squares), so you have both variations handy?
