Quick Spanakopita

27 Ratings
  • 5 8
  • 4 9
  • 3 7
  • 2 3
  • 1 0

Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.

Martha Stewart Living, May 2007

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Recipe Summary

prep:
15 mins
total:
55 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.

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  • Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.

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Reviews (4)

27 Ratings
  • 5 8
  • 4 9
  • 3 7
  • 2 3
  • 1 0
Martha Stewart Member
11/23/2010
This is a fantastic combination of herbs. I used pillsbury filo dough and filled the spinach mixture and made mini crescents. I did not use butter, but did brush egg over the tops of the crescents. Delicious!!! I did not find this bitter at all. I plan to serve this for Thanksgiving as an appetizer!
Martha Stewart Member
05/02/2010
Really good and easy, but I think it has a little too much dill in it. I'll use less of that next time.
Martha Stewart Member
12/03/2008
Absolutely delicious. This is a great way to put together a "spanakopita" without all of the work. I've made this a number of times. It is a favorite of my husband's, who's favorite veggie is spinach.
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Martha Stewart Member
03/06/2008
Bitter
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