Spanakopitas Recipe by Raymond Selzer
Cook Time1 hour 10 minutes
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: greek
Servings: 16 serving


  • of 2 packs spinach frozen 10 oz
  • 1 onion large , chopped
  • 1/2 cup parsley chopped fresh
  • 8 - 12 oz feta cheese , crumbled
  • 4 egg , beaten
  • 1 24 oz phyllo dough dough packages
  • 1 cup olive oil
  • 1/2 cup parmesan grated
  • salt and pepper and
  • 1 1/2 tbsps chopped garlic


  • Preheat oven to 350F
  • Place spinach in a colander and press firmly to get rid of most of the excess liquid
  • Saute onions and garlic in olive oil in a large pan. When the onions have softened stir in the spinach and season liberally with salt. Continue to saute for 8-10 minutes until most of the moisture is gone.
  • Put the spinach into a large mixing bowl and set aside to cool for a bit then stir in eggs, feta and parmesan.
  • Lay a phyllo sheet on a work surface, brush it liberally with olive oil, place another sheet on top and repeat so there are 4 layers.
  • Add 4 1 tbsp piles of spinach at one end of the dough, spread equally apart.
  • Use a sharp knife or pizza cutter to cut 4 strips
  • Fold each strip into a triangle shape, here's a video on the technique then place triangles in a greased baking pan.
  • Repeat 4-7 until you run out of sheets and filling.
  • Bake triangles at 350F for 30 minutes.