Adapted from Milliken & S. Feniger’s Spanakopita on

I made this with my mediterranean tapas. I made it in a pie pan and then cut it into pie slices. It was good and easier that way, but next time I think I will make individual triangles using the Filo dough. I think you would get more Filo dough, which I love and they look cuter:) And…if you haven’t used Filo dough, give it a try. I think its pretty easy.

2 bags spinach
1 egg, beaten
8 oz. feta cheese
1 bunch green onions, chopped
1/4 cup parsley, chopped

15 sheets of filo dough, about 1/2 a pkg.
1/2 stick butter

Cook spinach in 1 T. olive oil. Wilt it down, remove from the pan and let cool. Once cooled, squeeze excess water and  chop the spinach once or twice. To save time, just use frozen spinach:) In the same pan, cook green onions on 1 T. olive oil for about 4 minutes or until soft. Remove from heat. In a medium bowl, combine spinach, onions, feta, parsley and egg. Stir to combine and set aside.

In a small pan, melt butter over low heat. Keep it on the heat while using.  You will use less butter if it remains hot and spreads easily. Meanwhile, preheat oven to 350 degrees.

Unroll filo dough. Place the pie pan on top of the dough and use your knife to trace and cut dough into a circle, the same size as the pie pan. Place 6 sheets of dough at the bottom of the pie pan. Top with 1/2 of the spinach mixture. Then add 4 more sheets of filo dough. Brush each sheet with butter as you go. Top this layer with remaining spinach mixture. Lastly, add 6 more sheets of filo dough, also brushing with butter as you lay down each layer. Bake spanakopita for 40 minutes. Cut into pie slices and serve warm.


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