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Spinach Spanakopita

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“Once I found out how easy it is to use phyllo dough, this recipe became a regular. Fresh basil enhances the flavor. I add a few secret seasonings, but you can experiment for yourself. Serve with Bechamel Sauce”
24hrs 25mins

Ingredients Nutrition


  1. Refrigerate the frozen phyllo dough 24 hours before you begin your preparations.
  2. Saute onions and garlic in the olive oil until tender.
  3. Add mushrooms and stir until reduced and browned.
  4. In a large bowl, mix together all ingredients, except the phyllo dough and butter.
  5. Lay the phyllo sheets on a towel in the work counter.
  6. Cut in half lengthwise and cover with another towel to keep from drying out.
  7. Melt the butter.
  8. Working quickly and using 1 half-sheet at a time, brush the phyllo lightly with melted butter.
  9. Place 1/4 cup of the spinach mixture in 1 corner of the shorter side and fold the other corner over the mixture, forming an angular fold.
  10. Continue to fold over until you have a triangle.
  11. Place on a cookie sheet and brush with melted butter.
  12. Cover with plastic wrap and freeze.
  13. When firm, package the frozen spanakopitas and store in the freezer.
  14. Remove the frozen spanakopitas 1 hour before serving.
  15. Bake 20 minutes at 350 degrees until golden brown.
  16. Serve hot with Bechamel Sauce poured over the top.
  17. Bechamel Sauce: Saute the onions in butter.
  18. Stir in flour and seasonings, add milk and cook until it is thick.
  19. Overcooking will thin the sauce.

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