Greek Spanakopita

Greek Spanakopita

  • Prep Time: 0 mins
  • Total Time: 20 mins
  • Yield: 1pan

    • About This Recipe

    “(Spinach Puffs)”

    Ingredients

  • 1mediumonion, finely chopped
  • 1/4 cupolive oil
  • 1 (10ounce) packages frozen spinach, thawed and drained, chopped
  • 1/2 lbfeta cheese
  • 6ouncescottage cheese
  • 3eggs, beaten
  • 1/4 cupbreadcrumbs
  • 1/2 lbphyllo pastry sheet
  • 1/2 cupbutter, melted

    • Directions

  • Saute onion in olive oil for 5 minutes.
  • Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
  • Crumble Feta cheese into small pieces.
  • Add cottage cheese and eggs; mix well.
  • Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
  • Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
  • Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
  • Place 1 tablespoon of spinach filling near the end.
  • Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
  • Continue with remaining pastry and filling.
  • Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.

    • Reviews

  • “Made small appetizer size – Excellent flavor -I like the addition of the cottage cheese it mellows the flavor.Be sure to drain the cottage cheese well so there isn’t too much moisture- thanks Tonkcats for posting.6 Sept 2011I have made this recipe over & over again -They freeze really well and only take abour 20 minutes from Freezer to serve 375 oven”

  • “Great recipe, and my guests were very impressed!I found it easier to stack 3 sheets of phyllo, each brushed with butter, then cut the stack into three strips with a pizza cutter.Also, I had some filling left over, and ended up adding some ricotta and making spinach lasagna the next day (yum!)”

  • “Fantastic!!!My 2 yr. old wouldn’t let me play with the phyllo, so I wound up making a pie with lattice top out of it.Everyone loved it…from the 2 yr. old, 14 yr. old brother, 19 yr. old brother, and 28 yr. old brother (vegetarian)… and Mom & Dad!Thanks for sharing!!!”

  • “These were FANTASTIC! I only made two slight changes: I left out the bread crumbs, and I doubled the phyllo sheets because they were tricky to work with. The folding was a bit hard, but well worth the while! Thanks for posting!”

  • “yes it is an excellent recipe…I made it in a pan in no time…browned the first to phyllo dough sheets so it will be very crispy when cut in squares and used fresh spinach chopped fine continued to layer and butter and sprinkled last layer with lots of dill weed..Yes …excellent recipe”

  • “I’d had this for the first time off of a lunch special and thought that was good and looked on recipezaar for a recipe.I found yours and made it today and it blew my lunch special away!!The only difference was I used my olive oil mister to spray the phyllo and I used italian seasoned breadcrumbs as that’s what I had on hand.Next time I think I’ll add some fresh grated parm (I’m a total freak for the stuff).Even my son (the pickiest thing about food suddenly) said it was ok (high praise indeed)!”

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