SPANAKOPITAKIA (LITTLE SPINACH PIES)

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Make and share this Spanakopitakia (Little Spinach Pies) recipe from Food.com.

Provided by evelynathens

Categories     Spinach

Time 1h25m

Yield 1 yield

Number Of Ingredients 12

1/2 cup olive oil
2 lbs spinach, washed and drained
1 bunch scallion, white and green parts, thinly sliced
1 cup onion, finely chopped
1/3 cup finely chopped fresh dill
salt & freshly ground black pepper
1/2 lb feta cheese, crumbled
2 eggs, lightly beaten
1 cup unsalted butter, melted
1 lb phyllo pastry sheet
3/4 cup melted butter, for brushing tops before baking
1 small onion, minced

Steps:

  • Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.
  • Remove spinach and squeeze out excess liquid, then chop roughly.
  • Repeat with remaining spinach, using 1 more tablespoon of olive oil.
  • Pour off any liquid from the pan, and add remaining olive oil.
  • Add scallions and onion and saute until soft, about 3 to 4 minutes.
  • Add the spinach to the scallions and onions, along with the dill, salt and pepper.
  • Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and beaten eggs into the cooled spinach mixture.
  • Preheat the oven to 350°F.
  • Brush a baking sheet with some of the melted butter.
  • Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
  • Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
  • One by one, use a pastry brush to brush a strip of phyllo with melted butter.
  • Place a small spoonful of spinach filling 1 inch from the end of the pastry.
  • Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
  • Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.
  • Serve hot.
  • (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.).
  • Variation: Butter a 9 by 13 inch baking pan and spread 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan.
  • Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.
  • Score the top 3 sheets with a sharp knife. Careful not to cut all the way through.
  • Bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature.
  • Note: All or part of the butter can be replaced in this recipe with olive oil.

Zourkalayni zourkalayni
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These spanakopitakia were the perfect appetizer for my Greek dinner party. They were easy to make and everyone loved them. I will definitely be making these again.


Elizabeth Jonathan
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I'm not a vegetarian, but I loved these spanakopitakia! The spinach filling was so flavorful and the filo dough was perfectly crispy. I will definitely be making these again.


Falcon Angel
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These spanakopitakia were a little time-consuming to make, but they were worth it! They were so delicious and everyone at my party loved them. I will definitely be making these again for special occasions.


FEK Fahim
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I've been making spanakopita for years, but I've never made spanakopitakia before. These little pies were so cute and delicious. I loved the way the filo dough flaked. I will definitely be making these again for my next party.


Endri Alija
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These spanakopitakia were the perfect appetizer for my party. They were easy to make and everyone loved them. I will definitely be making these again.


Gf Hh
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I'm not a big fan of spinach, but I loved these spanakopitakia! The feta and filo dough really balanced out the flavor of the spinach. I will definitely be making these again.


Tonya Kilgore
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These spanakopitakia were amazing! The filo dough was so crispy and the spinach filling was so flavorful. I will definitely be making these again and again.


Saifal Khan
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I'm always looking for new vegetarian recipes and these spanakopitakia fit the bill perfectly. They were delicious and easy to make. I will definitely be adding this recipe to my regular rotation.


Bhabuk kunwar Kunwar (Bha-book.?)
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I made these spanakopitakia for my family and they were a huge hit! The kids loved them and my husband couldn't get enough of them. I will definitely be making these again.


C In
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These spanakopitakia were the perfect appetizer for my Greek dinner party. They were easy to make and everyone loved them. I will definitely be making these again.


Nouman Sajjad Nouman Sajjad
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I'm not a vegetarian, but I loved these spanakopitakia! The spinach filling was so flavorful and the filo dough was perfectly crispy. I will definitely be making these again.


Uthman Munyirwa
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These spanakopitakia were a little time-consuming to make, but they were worth it! They were so delicious and everyone at my party loved them. I will definitely be making these again for special occasions.


Silfide Saintsyr
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I've made spanakopita before, but I've never made spanakopitakia. These little pies were so cute and delicious. I loved the way the filo dough flaked. I will definitely be making these again for my next party.


Amiira Queen
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These spanakopitakia were so easy to make! I had them ready in under an hour. They're the perfect appetizer or snack. I will definitely be making these again.


Dylan Zain
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I'm not a big fan of spinach, but I loved these spanakopitakia! The feta and filo dough really balanced out the flavor of the spinach. I could eat these every day.


Ghazel Alhussein
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Spanakopitakia was a hit at my dinner party! The combination of spinach, feta, and filo dough was delicious. The pies were crispy on the outside and tender on the inside. I will definitely be making this recipe again.