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Easy Spanakopita

These easy Spanakopita triangles are simple to make and can be enjoyed right away or kept in the freezer until you’re ready to bake them.

I’ve had a batch of these sitting in my freezer for a month.

I usually make a double batch and we enjoy some with friends and a glass of white wine. Then I tuck them away for a day when time is short but appetites are big.

One evening we got home much later than normal. When I checked the fridge for quick dinner options, it was pretty empty. That’s when I remembered these were waiting in the freezer.

It was kind of like finding a $20 bill in your pocket. Only better.

Because, you know, hungry kids.

spanakopita or spanikopita on a plate with a bright green parsley garnish

Can spanakopita be made a day ahead?

Yes, it’s easily made ahead of time. They keep best in the freezer, so my suggestion is to double or triple the batch. Just add a few minutes of cooking time when baking them from frozen.

How healthy is spanakopita?

I’m no dietician, but I would say these are “okay” in terms of how healthy they are. They’re filled with spinach, which is a superfood that’s packed with nutrients and low in calories. Phyllo dough and butter aren’t exactly high on the health scale, however, so keep that in mind.

spanakopita or spanikopita on a plate with a bright green parsley garnish

Can spanakopita be served cold?

I wouldn’t serve it cold, but they’re fine served at room temperature. They’re best hot out of the oven, but if they’re part of an appetizer tray at a party and a few happen to make it to room temperature, they’ll still taste delicious!

What is spanakopita served with?

If you’re serving spanakopita at a party, it goes with any number of appetizers, even if they’re not Greek. If it’s part of a Greek-themed meal, serve a Greek salad, cucumber salad or even a Mediterranean chickpea salad. It’s also wonderful as a side dish to lamb, chicken or beef.

spanakopita or spanikopita on a plate with a bright green parsley garnish

What’s a good dipping sauce for spanakopita?

The best dipping sauce for spanakopita is Tzatziki sauce, hands down. It doesn’t require a dipping sauce, but it’s delicious if you’d like to serve one. (The top photo is Tzatziki sauce; the recipe is coming next week).

Is it easy to make?

Yes, it’s very simple! There aren’t many ingredients and it comes together quickly. The only step you need to pay close attention to is when you’re working with phyllo dough. It can dry out very quickly so it can’t just sit out on the counter. Just follow the directions in the recipe and it will turn out great!

spanakopita or spanikopita on a plate with a bright green parsley garnish

Easy Spanakopita

Yield: 32 triangles
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These are great for a party because you can make them in advance and keep them in the freezer. If you’re not sure how much food you’ll need, bake them one batch at a time and you’ll keep the party going with hot, fresh appetizers.

Ingredients

  • 16 sheets frozen phyllo dough
  • 1/4 cup butter, melted
  • I small onion, finely chopped
  • 10 oz. pkg frozen spinach, thawed (squeeze as much water as possible with a dry kitchen towel)
  • 1 cup crumbled feta cheese
  • 1 egg
  • 1/2 tsp coarse salt
  • a few turns of freshly ground black pepper

Instructions

  1. Saute the onion and garlic in a skillet over medium heat for a few minutes (until it’s slightly soft). Add the spinach and cook a few minutes more until all the moisture has evaporated.
  2. Lightly beat the egg in a medium-sized mixing bowl. Add the feta cheese, salt, pepper and spinach mixture; stir until combined.
  3. Remove the phyllo sheets from the package and place them on a damp cooking towel. Take the top two sheets and place them on a clean cutting board or the counter. Immediately place another damp cooking towel on top of remaining phyllo sheets to keep them from drying out.
  4. Brush the two phyllo sheets (still stacked together) lightly with butter. Cut them into four pieces (lengthwise then crosswise). Place a heaping tablespoon of the filling in one corner and fold it diagonally. Keep folding until you reach the end of the strip; tuck the end in.
  5. Place the triangles on an ungreased sheet pan. Continue doing this will all the phyllo sheets and filling until gone. Brush the tops of the triangles lightly with any remaining butter.
  6. Bake then at 375°F until they're golden brown (about 15 minutes).
  7. If you're baking these from frozen, add a few minutes of cooking time.

Notes

To make ahead and freeze: Follow the directions through step 5, then place the sheet pan in the freezer for 30 minutes. Remove the sheet pan and place the spanakopita triangles in a freezer bag, sealed very tight with as much air removed as possible. They'll keep for up to 2 months in the freezer. When you're ready to bake them, place them on a sheet pan and bake as directed, adding a few minutes of cooking time.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 680mgCarbohydrates: 33gNet Carbohydrates: 30gFiber: 3gSugar: 1gProtein: 9g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Becca

Saturday 7th of April 2018

Thinking about making these for a large group. Wondering if I made them the day before if I’d freeze them or keep them in the fridge for baking the next day. Advice? Thanks!!

Kristy

Wednesday 26th of June 2019

Either should work!

Jen Laceda | Tartine and Apron Strings

Friday 5th of July 2013

It's awesome that your kids can eat Spanakopita! I love them myself, but once my kids see "green" they instantly turn away and say "yuck!" Ahhh...hoping that will change soon! Anyway, your spinach pie looks good!

the wicked noodle

Wednesday 10th of July 2013

Thanks so much, Jen!

k

Friday 14th of December 2012

Sounds yummy....How many does this recipe make?

the wicked noodle

Saturday 15th of December 2012

You can count on at least a dozen.

A Bit of Brooklyn

Tuesday 16th of October 2012

I'm always a fan of the make-now-eat-later foods, so thanks for this! With a baby at home, this is the best kind of recipe :)

the wicked noodle

Wednesday 17th of October 2012

I remember those days! I hope you like it!

Jenny @ BAKE

Wednesday 18th of April 2012

these look delicious! and perfect for summer picnics

the wicked noodle

Friday 20th of April 2012

Thanks, Jenny!

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