About this recipe:A traditional Greek recipe for spanakopita, but made into small individual servings - technically called spanakopitakia. Spinach and feta cheese are wrapped in buttery filo pastry before being baked. You can use olive oil for brushing the filo instead of butter for a more authentic touch. These little spinach pies are perfect for finger food, and can be made ahead with ease.
Makes: 27 spanakopitakia
125ml vegetable oil
2 large onions, chopped
575g frozen chopped spinach. thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons plain flour
225g feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
675g filo pastry sheets
335g butter, melted
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Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Separate one sheet of filo from the stack and evenly brush with a light coating of butter. Place another sheet of filo over the butter and press the two sheets together. Cut the layered filo pastry into long strips about 7.5cm wide. Keep the remaining filo covered with cling film to keep it from drying out.
Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 2.5cm from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the filo. Repeat with the remaining filling and filo pastry.
Place filled filo pastry triangles on a large baking tray and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
Freeze to get ahead
If you're planning on making these for a party, get ahead by making them and freezing before baking them. Wrap the pies in foil and store in freezer bags. You can pop them into the oven from frozen, simply adding a few minutes to the baking time.