Spanikopita (Greek Spinach Pie)

    1 hour

    Everyone loves spanikopita (Greek feta and spinach triangles) and they are very easy to make with frozen ingredients.

    58 people made this

    Serves: 15 

    • 2 (300g) packets frozen chopped spinach, thawed and well drained
    • 1/2 cup crumbled feta cheese
    • 1/2 cup mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1 (500g) packet whole wheat filo pastry
    • 125g unsalted butter, melted

    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Preheat an oven to 190 degrees C. Lightly grease a baking tray. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic and salt in a bowl.
    2. Arrange one sheet of filo pastry on a clean work surface and brush with melted butter. Cover the remaining filo pastry with a damp towel. Place a second sheet of filo on top and brush with butter, then place a third sheet on top. Cut the buttered filo lengthways into four strips.
    3. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the pastry over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the pastry is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking tray. Lightly brush the triangle with butter. Repeat with the remaining filo pastry and spinach filling.
    4. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

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    Reviews and Ratings
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    Reviews in English (54)


    Nice easy recipe. I didn't have frozen spinach so used fresh spinach and wilted it to bring down the volume. Only used one packet of spinach which came to 230g as I was only feeding 5, but I left the cheese amounts the same because I like it :-) this worked well.  -  01 Oct 2013


    I am greek and this is the way to make spinach pie. however, sometimes the mix 1-2 eggs with spinach and cheese and it makes a difference. Other times, I saute dried onion and add anise or fennel and I add them to the mixture. Many times i do both,,,, Only reason i dont put 5 stars is because with home made fyllo is superb,,,,  -  24 Sep 2010  (Review from Allrecipes USA and Canada)


    I am also Greek and agree with the previous reviewer that adding eggs makes a difference. I usually dry the spinach by sauteing it slightly with onion and dill. Additionally I use much more feta as it adds a tangy flavor. If you are short on time, you can make the spinach mixture the day before and refrigerate it.  -  25 Sep 2010  (Review from Allrecipes USA and Canada)