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Fresh and Seasonal Spinach Spanakopita Recipe

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Fresh spinach and other leafy greens are in season, so it’s the perfect time to highlight that rich green goodness in a traditional Greek dish. Often eaten as a snack in Greece, Spanakopita are phyllo pastries filled with spinach and feta cheese. This version also includes fresh leeks, which are in season as well.


Adapted from Kopiaste

1/4 cup olive oil
1/2 pound leeks, finely chopped
1 bunch green onions (about 5 or 6 stalks), finely chopped
1 1/2 pounds fresh spinach, washed and drained
1/4 cup parsley, finely chopped
2 tablespoons fresh oregano, finely chopped or one tablespoon dried
salt and pepper, to taste
1/2 pound feta cheese
2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound phyllo dough sheets, defrosted


In a large skillet, heat 3 tablespoons of the olive oil. Saute leeks and green onions until they are translucent. Add spinach and an additional tablespoon of olive oil and saute until the spinach wilts.

Remove the mixture from the heat and allow to cool. Mix in parsley and oregano. Season to taste with salt and pepper.

From the Organic Authority Files

Stir in crumbled feta cheese and beaten eggs.

Preheat the oven to 350 degrees Fahrenheit.

Brush a 9 x 13-inch baking sheet with some of the melted butter. Cut your phyllo dough into 3 x 11-inch strips. While you’re working with the dough, keep it covered to prevent it from drying out. Waxed paper and a damp towel work well.

Brush a strip of dough with melted butter. Add a spoonful of filling about an inch from the end of the sheet. Fold the end over the filling in a triangle and continue folding it over along the sheet, as you would fold a flag. Place on the baking sheet and repeat with remaining dough sheets.

Brush filled triangles with butter and bake at 350 degrees Fahrenheit for 20-25 minutes, or until golden brown.

Makes 60 triangles. 

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Image: photokohli

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