Phyllo parcels with spinach (Spanakopita)

Recipe from: 03 November 2009

Ingredients 9
Servings 2
Minutes 15 mins


Serving Change
  • 4
    spinach leaves (stems removed), rinsed
  • 1
    onion, finely chopped and sautéed until soft
  • 125
    feta cheese or crumbly cottage cheese
  • 50
    Cheddar cheese, grated
  • pinch nutmeg
  • salt and pepper to taste
  • 3
    eggs, beaten
  • 2
    phyllo pastry
  • melted butter


15 mins
Preheat the oven to 220ºC (325 ºF).

Grease two to three baking trays. Boil the spinach in a little water until soft. Drain well and mix with the remaining ingredients, except the phyllo pastry and butter.
Use one sheet of phyllo pastry at a time and cut into 16,5 x 5 cm strips. Brush liberally with the melted butter. Trim the edges of each strip. Fold the strip of pastry diagonally so that triangle 1 fits on top of triangle 2 to form a pocket.
Spoon a teaspoonful of the filling into the pocket. Fold once more so that triangle 3 fits on top of triangle 2 and then fold over triangle 4 to make a parcel.
Brush generously with melted butter after each fold. Bake for about 15-20 minutes or till golden brown

Read more on: bake  |  greek  |  recipes


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