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This appetizer recipe looks so fancy, but using frozen phyllo dough makes it a cinch to make. Layer the pastry with spinach, feta, and oregano for a holiday appetizer with Greek flavor inspiration.

Source: Better Homes and Gardens

Gallery

Credit: Adam Albright Photography Inc.

Recipe Summary

hands-on:
50 mins
total:
1 hr 5 mins
Servings:
36
Yield:
36 triangles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For filling: In a large skillet melt butter over medium. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. In a medium bowl combine onion mixture, spinach, feta, and oregano.

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  • Line a large baking sheet with waxed paper. Unfold phyllo; remove a sheet. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Lightly brush sheet with some of the melted butter. Place another phyllo sheet on top; brush with butter.

  • Cut the two layered sheets lengthwise into three strips. Spoon one rounded teaspoon filling 1 inch from one end of each strip. To fold into a triangle, bring a corner over filling so short edge lines up with a long side edge. Continue folding the length of strip to form a triangle that encloses the filling. Place on prepared baking sheet. Repeat with remaining phyllo, melted butter, and filling. Freeze 1 hour or until firm. Transfer to freezer containers. Freeze up to 2 months.

  • To serve: Preheat oven to 375°F. Place frozen triangles on a baking sheet; brush with additional melted butter. Bake 15 minutes or until golden. Serve warm. Makes 36 spanakopita.

Nutrition Facts

87 calories; fat 5g; cholesterol 14mg; saturated fat 3g; carbohydrates 8g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 2g; vitamin a 736.7IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 50.2mcg; vitamin b12 0.2mcg; sodium 161mg; potassium 90mg; calcium 83mg; iron 1mg.
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