Greek Spanikopitas
Delicious Greek spanikopitas feature flaky phyllo dough filled with savory spinach, feta, and ricotta cheeses, offering a crispy, cheesy appetizer perfect for gatherings and parties.
Ingredients
Instructions
- Saute butter, chopped onions, spinach, and minced garlic in a skillet over medium heat for 5 minutes.
- Transfer the mixture to a bowl and add crumbled feta and ricotta cheeses.
- Stir until well blended.
- Take 2 sheets of phyllo dough and cut into 1 1/2-inch strips.
- Place 1 teaspoon of the spinach mixture on each strip and fold into a triangle shape.
- Repeat until all the mixture is used and the dough is folded.
- Brush each spanikopita with melted butter.
- Bake on a baking sheet at 350°F (175°C) for 20 to 25 minutes until golden brown.
Tips & Substitutions
For an extra crispy texture, ensure the phyllo dough is thawed properly and cover it with a damp towel while working to prevent drying out. You can substitute the spinach with kale or Swiss chard if desired. If you prefer a lighter filling, use a combination of Greek yogurt and cottage cheese in place of the ricotta.
Serving Suggestions
Spanikopitas are delicious served warm as an appetizer or snack. Pair them with Tzatziki Sauce for a refreshing dip. They also complement a Grilled Vegetable Platter or a simple salad. Consider serving alongside String Beans In Wine for a well-rounded Mediterranean meal.
Storage & Reheating
To store leftovers, place the spanikopitas in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes until heated through and crispy again. Avoid microwaving, as it can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Spanikopitas contains roughly 82 calories, with 1g protein, 2g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make spanikopitas ahead of time?
Yes, you can prepare spanikopitas in advance. Assemble them and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. You can also freeze them before baking; just ensure they are well-wrapped to prevent freezer burn.
What can I use instead of Feta cheese?
If you don't have Feta cheese, you can use goat cheese or even a sharp white cheddar for a different flavor profile. Keep in mind that using a drier cheese may affect the moisture level of your filling.
How do I know when spanikopitas are done?
Spanikopitas are done when they are golden brown and crispy on the outside. The filling should be heated through, which generally takes about 20 to 25 minutes at 350°F (175°C). Keep an eye on them towards the end to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).