“I love this recipe for spanakopita. The cream cheese makes it extra creamy. I have only made the full-fat version, so far. I am planning on using all low-fat or fat-free cheese the next time I make it. I don't know if there would be a taste difference or not. I am also planning on layering it in a pie next time too for an entree rather than an appetizer. These can be made ahead of time and either frozen or refrigerated. Reheat in oven.”
READY IN:
45mins
SERVES:
8-10
YIELD:
40 small triangles
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine all ingredients, except for fillo and butter, in a food processor. Blend until smooth.
  3. Layer 4 sheets of fillo dough, brushing EACH ONE with butter. Cut into 8 strips, the cuts should be perpendicular to the long edges.
  4. Place 1 Tablespoon of filling on each strip, about 1-inch from the bottom. Fold corner of fillo to form a triangle. Continue folding triangle onto itself. Brush outside with butter.
  5. Place triangles, seam down, on cookie sheet or in baking dish about 1-inch apart.
  6. Repeat steps 3-5 until all the filling is used.
  7. Bake 20 to 25 minutes or until golden brown.
  8. Serve hot.

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