Spanakopitakia: Little Triangles of Greek Delight

My first encounter with spanakopitakia was at a bustling Greek taverna nestled on the coast of Santorini. The air was thick with the aroma of grilled meats and the salty tang of the Aegean Sea. As I savored these flaky, golden triangles filled with savory spinach and feta, the warmth of the sun on my skin and the joyous chatter around me created a memory I’ll forever associate with this perfect bite-sized pastry. Each mouthful was an explosion of textures and flavors – the crisp, buttery phyllo giving way to a creamy, herb-infused filling. Now, I’m eager to share this simple recipe, allowing everyone to bring that authentic Greek experience into their own kitchens.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 20-25 minutes (or 30-35 minutes if baking from frozen)
• Total Time: 1 hour 5 minutes
• Servings: Approximately 30-40 spanakopitakia
• Yield: 1 batch
• Dietary Type: Vegetarian (can be made vegan with substitutions, see variations)

Ingredients

• 1/2 cup olive oil
• 2 lbs fresh spinach, washed and thoroughly drained
• 1 bunch scallions, white and green parts, thinly sliced
• 1 cup onion, finely chopped
• 1/3 cup finely chopped fresh dill
• Salt & freshly ground black pepper to taste
• 1/2 lb feta cheese, crumbled
• 2 eggs, lightly beaten
• 1 cup unsalted butter, melted
• 1 lb phyllo pastry sheets
• 3/4 cup melted butter, for brushing tops before baking
• 1 small onion, minced (added to the filling)

Equipment Needed

• Large skillet or pan
• Baking sheet
• Pastry brush
• Sharp knife
• Waxed paper
• Damp towel

Instructions

1. Begin by preparing the spinach. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add half of the spinach and sauté until it wilts, tossing frequently, about 2 minutes. Don’t overcrowd the pan, work in batches.
2. Remove the wilted spinach from the pan and squeeze out as much excess liquid as possible. This is crucial for preventing soggy spanakopitakia. Roughly chop the spinach and set aside.
3. Repeat the process with the remaining spinach, using another 1 tablespoon of olive oil. Remember to squeeze out the excess liquid after cooking and chop roughly.
4. Pour off any remaining liquid from the pan. Add the remaining olive oil to the pan.
5. Add the scallions and onion to the pan and sauté until softened, about 3 to 4 minutes. Add the minced onion to the mix for extra flavor.
6. Add the sautéed spinach to the pan with the scallions and onions, along with the chopped dill, salt, and pepper.
7. Cook the mixture over low heat for 1 to 2 minutes, allowing the flavors to meld together. Remove from the heat and let the mixture cool completely. This step is important because adding the eggs to a hot mixture will cause them to cook prematurely.
8. Once the spinach mixture has cooled, stir in the crumbled feta cheese and the lightly beaten eggs. Ensure everything is well combined. This filling can be made ahead of time and refrigerated until you’re ready to assemble the spanakopitakia.
9. Preheat your oven to 350°F (175°C).
10. Brush a baking sheet generously with some of the melted butter to prevent the spanakopitakia from sticking.
11. Unroll the phyllo dough on a flat surface. Phyllo dries out very quickly, so it’s essential to keep it covered with waxed paper and a damp towel to prevent it from becoming brittle and difficult to work with.
12. Using a sharp knife, carefully cut the phyllo sheets into strips approximately 3 by 11 inches in size. Immediately recover the cut strips with the damp towel to maintain their pliability.
13. Work quickly, one strip at a time. Use a pastry brush to brush a strip of phyllo generously with melted butter.
14. Place a small spoonful of the spinach filling about 1 inch from the end of the buttered pastry strip. Don’t overfill, as this will make them difficult to fold.
15. Fold the end of the pastry strip over the filling to form a triangle. Continue to fold up the strip in triangles, like folding up a flag, until you reach the end of the strip.
16. Place the filled triangles on the prepared baking sheet, ensuring they are not touching each other. Keep the unbaked spanakopitakia covered with a towel to prevent them from drying out while you assemble the remaining ones.
17. Once all the spanakopitakia are assembled on the baking sheet, brush the tops lightly with the remaining melted butter. This will give them a beautiful golden color and extra crispiness.
18. Bake in the preheated oven for 20 to 25 minutes, or until the spanakopitakia are golden brown and crisp. Keep a close eye on them during the last few minutes of baking to prevent burning.
19. Remove from the oven and let them cool slightly before serving. Serve hot for the best flavor and texture.

Expert Tips & Tricks

• Squeeze, Squeeze, Squeeze: Getting all the moisture out of the spinach is the key to crispy spanakopitakia. Use your hands or a clean kitchen towel to wring out the cooked spinach.
• Butter is Best (Usually): Don’t skimp on the butter! It’s what gives the phyllo its signature flakiness. However, for a slightly healthier option, you can experiment with using a blend of olive oil and butter.
• Phyllo Finesse: Phyllo pastry can be intimidating, but with a little practice, it’s easy to work with. The key is to keep it covered and work quickly. Don’t worry if it tears a little; it will all come together in the end.
• Make-Ahead Magic: The filling can be made up to 2 days in advance and stored in the refrigerator. This is a great time-saver when you’re entertaining.

Serving & Storage Suggestions

Spanakopitakia are best served warm, straight from the oven. They make a wonderful appetizer, snack, or light lunch. Serve them alongside a Greek salad, tzatziki sauce, or a squeeze of fresh lemon juice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crisp.

Spanakopitakia freeze beautifully, either before or after baking. To freeze unbaked spanakopitakia, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Bake from frozen at 350°F (175°C) for 30-35 minutes, or until golden brown and crisp. To freeze baked spanakopitakia, let them cool completely before transferring them to a freezer bag or container. Reheat in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through and crisp.

Nutritional Information

(Note: This is an estimated nutritional breakdown and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	50mg	17%
Sodium	300mg	13%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	2g	–
Protein	7g	14%

Variations & Substitutions

• Vegan Spanakopitakia: Substitute the feta cheese with a vegan feta alternative, such as tofu-based feta or cashew cheese. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) in place of the eggs. Use olive oil instead of butter for brushing the phyllo.
• Gluten-Free Spanakopitakia: While traditional phyllo is made with wheat flour, you can find gluten-free phyllo alternatives online or in specialty stores. Be aware that gluten-free phyllo can be more delicate and require extra care when handling.
• Cheese Variations: Experiment with different cheeses, such as ricotta, mizithra, or a blend of cheeses.
• Herb Variations: Add other fresh herbs to the filling, such as mint, oregano, or parsley.
• Add Some Zest: A little lemon zest brightens the flavors of the spanakopitakia. Add a teaspoon or two of lemon zest to the filling.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out as much excess moisture as possible before using it in the filling.

Q: My phyllo dough is tearing. What am I doing wrong?
A: Phyllo dough can tear easily if it’s dry. Make sure to keep it covered with a damp towel while you’re working with it. Also, handle it gently.

Q: Can I make a large spanakopita instead of individual triangles?
A: Absolutely! See the variation in the instructions for baking it in a 9×13 inch pan.

Q: How do I know when the spanakopitakia are done?
A: The spanakopitakia are done when they are golden brown and crisp. The bottom should also be golden brown.

Q: Can I reheat spanakopitakia in the microwave?
A: While you can reheat them in the microwave, they will lose their crispness. It’s best to reheat them in the oven for the best texture.

Final Thoughts

Spanakopitakia are more than just a recipe; they’re a taste of Greece, a reminder of sunny days and warm hospitality. Don’t be intimidated by the phyllo dough – with a little practice, you’ll be creating these golden triangles of deliciousness in no time. I encourage you to give this recipe a try and share your creations with friends and family. Pair them with a crisp white wine and transport yourself to the shores of the Aegean Sea. Kali Orexi! (Bon appétit!)