Quick Spanokopita

Tamara Stimpson



3 tbsp Extra Virgin Olive Oil (EVOO)

1 large onion, finely chopped

3 garlic cloves, minced

1 lb baby spinach leaves

1 large farm-fresh egg

1/4 cup fresh parsley, finely chopped

1/4 cup fresh dill, finely chopped

6 oz feta cheese, crumbled (or as much as you fancy!!)

1 1/2 tsp coarse salt

1/4 tsp freshly ground pepper

10 sheets of phyllo dough, thawed if frozen

1/2 cup (1 stick) unsalted butter, melted


  • Preheat oven to 350F
  • Heat EVOO in a large skillet over medium heat. Add onion and garlic, and saute until softened and fragrant - approx. 8 mins.
  • Gradually add spinach and cook, stirring often, until wilted - approx. 5 mins.
  • Transfer spinach mixture to a bowl and stir in egg, herbs, feta, salt and pepper.
  • Lay 1 sheet of phyllo pastry on a parchment-lined baking sheet (cover remaining sheets with a damp towel to prevent them drying out), and brush lightly with butter. Repeat twice.
  • Spread spinach mixture in centre, leaving approx. 1" border.
  • Top with three more butter sheets of phyllo pastry. Fold in sides to make a rectangular package.
  • Lightly crumple remaining 4 sheets of phyllo pastry and place on top of spanokopita. Lightly brush with butter.
  • Bake until dark golden, approx. 40 minutes
  • ENJOY!


*A great addition is 3 chopped garlic scapes as well!!*