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.
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.
Thank you for these moreish little pies - 20 Aug 2012
I've made this recipe for potlucks a few times and its ALWAYS a huge hit. My timesaver suggestion? I layer it in a 9x13 glass pyrex pan instead of making individual triangles. It cuts PERFECTLY into squares that are easily servable without falling apart. I brush the pan with melted butter, layer 3 sheets of phyllo with a little melted butter on each layer and spread half of the spinach filling. I place 3 more sheets of phyllo and butter, then the rest of the spinach mixture and another 3 sheets of phyllo on top. Use a knife to cut a few slits to allow steam to escape. This is SOOO much quicker than individual traingles if you dont have the time! - 22 Aug 2008 (Review from Allrecipes US | Canada)
This is authentic Spanakopita, as you would find in any Greek household or restaurant in Athens. The other two recipes o this site are very poor imitations and adulterated. True spanakopita has NO cinnamon in it and certainly has no Swiss or other cheeses in it. Feta and Parmesan, used as a subsitute here for the Greek equivalent, are always used, and dill is also a must for authentic flavor. Bravo, Mary Kessler, and thanks for not making this "Mary's version" - true classics don't require silly additions or "improvements." - 09 Feb 2001 (Review from Allrecipes US | Canada)