You know your study break is going great when it includes the word food. I recently had some authentic spanakopita from Niko Niko’s (featured on Diners, Drive Ins, and Dives!) and since then have been wanting to recreate it at home. I figured I would attempt it today and decided to make extra to freeze as a quick snack or perfect addition to any meal. Before I knew it, my meal cooking expanded and I ended up making beef and bean burritos to add to my freezer meal haul. Overall my freezer meals were a success so I wanted to share the spanakopita with you all.
the spinach mixture cooking over the stove
Freezing them will stave off any future spanakopita cravings you may have . Hope you enjoy these flaky, buttery bites of satisfaction as much as I did!
Spanakopita
Makes around 25 spanakopita triangles
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 10 ounce package frozen chopped spinach, thawed**
- 1 egg
- 1 cup crumbled feta cheese
- 1/2 teaspoon salt
- 16 sheets frozen phyllo dough
- 1/4 cup butter, melted
**Place the spinach in a strainer and drain well. Use your hands or a paper towel to squeeze all the excess water out
Directions
Preheat: 375 Fº
- Heat up the olive oil in a skillet over medium heat. Add the onions and garlic and saute until softened . Stir in the spinach and cook for a few minutes to evaporate any extra moisture. Remove from heat and allow it to cool.
- In a medium bowl, lightly beat the egg. Add in the feta cheese, salt, and spinach mixture and stir until combined.
- Remove 2 phyllo sheets and place on a large clean surface. Cover the remaining phyllo dough sheets with plastic wrap and a damp towel to prevent them from drying out.
- Using a pastry brush, lightly coat each sheet with melted butter. Cut the phyllo dough lengthwise into 3 strips.
- Place a teaspoon of filling in one corner and fold it diagonally. Hold the corner and fold up to make a second triangle. Keep folding until you have reached the end and fold the edge over. **
- Place the triangles on a parchment covered baking sheet. Repeat the same process with another 2 sheets and continue till you have used all the filling. Brush the tops of the triangles with any butter left over.
- Bake in a single layer at 375 Fº until golden brown, about 15 minutes. You can also freeze them and bake them while frozen, adding a few minutes to the bake time.
Tips:
**Here’s a great visual below from the MommiesNetwork blog on how to fold spanakopita:
-You can make these as small or as large as you want depending on how you cut the phyllo dough. I cut the sheets into 3 strips, but you can cut them into 2 (for larger spanakopita) or 4 (for mini spanakopita). Just be sure to adjust the filling.
That looks so delicious! Thanks for sharing!
Thanks for visiting Michaela!
One of my favorites when we dine out!! Can’t wait to make it as home. Thank you for the beautiful share.
Your welcome and hope it’s a success!
Wow, those Spanakopita sure look good and they taste even better, I am officially a spanakopita fan! Thanks Simply Delicious!
Agreed, thanks for visiting!
One of my fave appetizers. I didn’t know these were so easy! Thanks for the step-by-step. Yummy! -Kat
Thanks Kat! They are very addicting!