“This is my mother's and her mothers recipe for spanakopita. It can be layered into a pan or folded into triangles. It takes 40 minutes to prep and 20 minutes to cook. You can use either fresh or frozen spinach.”
50 peices

Ingredients Nutrition


  1. Defrost Phyllo as directed on box.
  2. Defrost frozen spinach or de-stem fresh spinach (no need to cook).
  3. Beat eggs until smooth.
  4. Crumble Feta into 1/4 inch crumbs.
  5. Mix Spinach, Feta and eggs in a bowl.
  6. Heat butter until melted.
  7. Layout out Phyllo and keep moist by laying a slightly damp cloth over stack of phyllo while it is waiting for its turn.
  8. Separate one sheet of Phyllo,.
  9. Carefully brush melted butter over Phyllo. Try not to rip phyllo,.
  10. Using a sharp knife cut Phyllo sheet into 2 inch lengthwise strips. (It is around 5 lengths per sheet. The short side of the sheet is in front of you.
  11. With a spoon place 1 rounded tablespoon of spinach mixture on a strip of phyllo at the end closest to you. (it helps to press the spinach mixture against the spoon so it is a lump).
  12. Fold the strip of Phyllo just like a flag:
  13. fold lower right corner up and left to is lines up flush with the left edge of the phyllo.
  14. Flip the triangle up so the point lines up with the left edge.
  15. Continue folding triangles up the strip of phyllo until you reach the top.
  16. Steps 5-6 from this wiki shows you how http://www.wikihow.com/Make-a-Paper-Football.
  17. Place finished triangles on a greased baking sheet.
  18. Bake at 350 degrees for 20-25 minutes in oven.

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