This classic Greek cheese and spinach pies in a buttery, flaky phyllo dough is a classic party appetizer everyone will love.
Course Appetizer
Cuisine Greek
Keyword spanakopita
Prep Time 40 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 16
Calories 182kcal
Ingredients
18-ounce sleeve frozen phyllo dough, thawed at room temperature
2tablespoonsplus ½ cup butter, divided
1shallot, chopped
1poundfresh spinach leaves
zest of one lemon
2eggs, beaten
½cuppanko breadcrumbs
1 ½cupsfeta cheese, crumbled
1cuppine nuts, toasted
Instructions
In a non-stick fry pan, melt 2 tablespoons of butter over medium heat. Add the shallot and cook for 1-2 minutes. Add the spinach in 3 batches tossing and cooking each batch until it wilts before adding the next batch. Season with kosher salt and cook for about 8 minutes. Transfer the mixture to a colander and gently squeeze excess water from the leaves. Place in a large bowl and set aside.
Mix the spinach mixture with the lemon zest, eggs, panko bread crumbs, feta, and pine nuts. Stir to combine.
In the microwave or in a small pan, melt the remaining ½ cup of butter. Lay a sheet of phyllo dough flat on the counter and brush lightly with butter. Repeat the process 2 more times, brushing the next layer with melted butter but leaving the top layer plain. Cut the stacked phyllo sheets into 3-inch wide long strips. Place a scoop of filling in the bottom corner of the dough strip and fold from corner to corner, diagonally, like a flag. Fold again over the flat end, then on the diagonal again. Continue folding to the top of sheet. Brush the edge of triangle with butter to seal. Place each triangle on a baking sheet and cover lightly with a dish towel. Continue folding hand pies in same manner until the filling is gone.
Preheat the oven to 375°F. Brush the tops of the triangles with butter. Bake for 30 minutes or until golden. Serve immediately or at room temperature.