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Spanakopita (Greek Spinach Appetizer)

How to make the Greek appetizer Spanakopita...demonstrated by professional cooking teacher and former caterer Betty Bannerman Busciglio.
  Onion 1 Medium, chopped
  Eggs 3 , lightly beaten
  Frozen spinach 10 Ounce, thawed and squeezed dry
  Butter 2 Tablespoon
  Feta cheese 8 Ounce, crumbled
  Farmer cheese/Curd cottage cheese 8 Ounce
  Black pepper To Taste, freshly grounded
  Nutmeg 1 Teaspoon, freshly grated
  Fresh bread crumbs 3⁄4 Cup (12 tbs)
  Phyllo pastry sheets 200 Gram, Defrosted
For greasing
  Butter 4 Ounce, melted

1. Preheat the oven at 350° F.

2. In a medium – large saucepan add in the butter and add in the onion. Sauté until it starts turning brown for 4 minutes.
3. Add in the spinach and cook over low heat, stirring occasionally until most of moisture has evaporated.
4. Turn off the heat and let it cool for 2 minutes.
5. Stir in the feta cheese, farmer cheese and eggs. Mix well with the spatula.
6. Season with nutmeg and pepper, mix again.
7. Add in the bread crumbs to the mixture and mix again. Set aside.
8. Cut phyllo sheets into four equal pieces. Use one section at a time and keeping the others well wrapped, brush one strip at a time with melted butter, cover with a second strip and brush that with melted butter.
9. Put one teaspoon of the spinach mixture at one end of the strip and fold over and over into a small triangle. Place in a wax lined tray and brush with butter, repeat the process.
10. Bake in oven for 10 minutes at 350 degrees F.

11. Serve Spanakopita with your favorite sauce.

You can refrigerate Spanakopita and when ready to bake, arrange triangles on parchment-lined cookie sheet, brush tops with melted butter and bake in the preheated oven until golden.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
If you enjoy entertaining as much as I do, you know that a hostess' best friend is her freezer. Not only great for spur-of-the-moment entertaining, it's a great time-saver when you are planning a party in advance. These Greek appetizers are one of my favorites. I use them before dinner, for cocktail parties and, in a slightly larger size, for lunch or even a light dinner with a salad. Just remember to plan in advance - phyllo must be defrosted overnight in the refrigerator.
Greek Spanakopita Appetizers are a little revamped version of the popular Greek spanakopita. It does take some time to prepare but it is worth the hard work as the end product is delightful and everyone loves its crisp texture. Watch this video to get the details.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 745 Calories from Fat 462

% Daily Value*

Total Fat 52 g79.6%

Saturated Fat 31.3 g156.4%

Trans Fat 0 g

Cholesterol 304.8 mg101.6%

Sodium 1048.3 mg43.7%

Total Carbohydrates 46 g15.4%

Dietary Fiber 4.5 g17.8%

Sugars 7 g

Protein 28 g56.8%

Vitamin A 196.4% Vitamin C 13%

Calcium 44.7% Iron 24.2%

*Based on a 2000 Calorie diet

Spanakopita (Greek Spinach Appetizer) Recipe Video