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  • Writer's pictureErin

Flaky Phyllo Spanakopita

Hungry for more? This recipes was featured in a podcast episode!


Spanakopita is a spinach and feta filling wrapped in a phyllo pastry

This delicious spinach filling wrapped in phyllo dough is a great snack or appetizer. Grab some phyllo dough from the store for the quick and easy version, or up your pastry game by making homemade phyllo dough. Either way, this spinach filling is one to keep making!

Prep Time: 1 hr
Cook time: 16 - 18 min
Yield: 30 triangles


  • 1 tbsp olive oil

  • 300g frozen spinach, thawed and drained

  • 1/2 onion, finely chopped

  • 1/2 cup green onion, sliced thin

  • 2 cloves garlic, minced

  • 2 tbsp fresh parsley, chopped

  • 2 tbsp fresh dill, chopped

  • 1 cup feta cheese, crumbled

  • 1 egg

  • salt and pepper

  • 3/4 cup butter, melted


Spinach Filling

  1. In a medium saucepan, heat the olive oil. Add onion to the pan and cook until softened and slightly transparent. Then add in the green onion, garlic, parsley and dill. Cook for a couple minutes more until heated through and fragrant. Set aside.

  2. In a medium mixing bowl, combine the thawed, drained spinach, feta cheese and egg. Stir in the onion mixture, add salt and pepper to taste and stir until well combined.


  1. Pre-heat your oven to 375F. Bring your phyllo dough out of the fridge or freezer. Place a single sheet of phyllo on your counter and keep the rest of the phyllo stack under a damp towel.

  2. If you are working with circular phyllo, cut the circle in half. Brush each half with melted butter. Then fold the circle edge of each half so that it meets the cut edge, creating two strips of dough about 3-inches wide

  3. If you are working with rectangular phyllo, brush the sheet with melted butter. Then place another sheet of phyllo on top and cut into four strips of dough about 3-inches wide.

  4. Using a cookie scoop, add 2 tsp of filling to the end of each dough strip.

  5. Fold the dough over the filling to make a triangle shape. Continue folding the triangle shape, in the same way you would fold a flag, until you reach the end of the strip.

  6. Brish the top with melted butter and place on a parchment lined baking sheet, about an inch apart.

  7. Repeat the process until all the filling is used up,

  8. Bake for 16-18 min. Serve fresh.

Zhuzh it up!

  • When I drain my spinach, I like to use a cheesecloth and really squeeze out the moisture. The last thing you want is a soggy pastry!

  • You can substitute fresh spinach for frozen. Just steam it first, let it cool and drain it really well before using it (see point above).

  • If you haven't brushed up on your girl scout flag folding skills recently, check out this quick 2 min video: How to Make Phyllo Triangles

This amazing recipe was written by Sara Welch. Find it on the Dinner At The Zoo website


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