Spanakopitakia (Mini Spanakopita)

    1 hour 40 min

    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.

    334 people made this

    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

    Prep:45min  ›  Cook:55min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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    Reviews in English (243)


    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)