Yummmm, spanakopita are delicious little dill, feta & spinach pockets all wrapped up in crispy, buttery filo dough.  They're so good, and surprisingly easy to make.  They are a bit time-consuming but this makes a large batch that you wouldn't need all at once unless you were feeding a crowd.  Luckily, these  tasty little triangles freeze nicely - and you can bake them from their frozen state.  What that means is, these spanakopita make an easy dinner side dish - just pop them in the oven while you make a quick salad.  Or if you have friends stop by then you can have awesome (homemade) appetizers ready in only 20 minutes.  So yes, it might take an hour or two to make these, but having these spanakopita on hand is worth it.


  • 1 package filo dough
  • 2 packages frozen spinach, thawed
  • 2 cups feta cheese
  • 4 tbsp fresh dill
  • 6 green onions, thinly sliced
  • 2 cloves of garlic, minced
  • 4 eggs
  • salt & pepper, to taste
  • 1/3 cup butter
  • 1/3 cup olive oil

Take the package of filo out of the freezer and thaw for about one hour on the counter or for a few hours in the fridge.

Drain the spinach, squeezing out all the excess liquid.  Mix the drained spinach with the feta cheese, dill, green onions, garlic, eggs, salt and pepper.  Place a damp tea towel on the counter then roll out the filo dough on top of it.  Cover the dough with another damp tea towel to prevent it from drying out.  Melt the butter in a small bowl, then stir the olive oil into it.  

Lay one sheet of filo dough on the counter then use a pastry brush to cover it with a thin layer of olive oil/butter.  Lay a second sheet of dough on top, then brush it with the butter mixture.  Divide the sheet of dough into four long strips, cutting it lengthwise.  Put a heaping tablespoon of the filling mixture at one edge of each strip of dough.  Fold the corner over, to form a triangle.

Then keep folding the spanakopita over (alternating back & forth), towards the top of the dough.  Place the finished spanakopita on a baking sheet lined with parchment paper.  If you're not baking them right away, freeze them on the tray, then put them in a large freezer bag for future use (spanakopita should keep in the freezer for 6 months).

To bake the spanakopita preheat the oven to 400F.  Arrange the spanakopita in a single layer on a baking sheet.  Bake for about 10 minutes if they're fresh and about 20 minutes if they're frozen (you don't need to thaw them out first).  They're done when the outsides look golden & crispy.