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Spanakopita I

This is my mom’s recipe for the classic Greek appetizer, spanakopita.  I’ve got my own version of spanakopita using fresh spinach – I’ll be posting that recipe next week.


  • 3 – 8 oz. packages of frozen chopped spinach
  • 2 eggs, beaten
  • 1 bunch of scallions, finely chopped
  • 1/3 bunch of fresh parsley, finely chopped
  • Salt and pepper to taste
  • 1 lb. crumbled feta cheese
  • 1 lb. filo dough
  • Olive oil


  • Defrost the frozen spinach in the microwave and strain it very well by pressing the spinach against the side of the strainer (it’s very important to get all of the water out or else it will be mushy)
  • In a large saute pan over medium-low heat combine the 2 tbsp olive oil and scallions and saute
  • Add in the spinach, salt and pepper and at least 3 more tbsp olive oil (if it seems dry, add more)
  • Turn off the heat and cool the mixture.  Add in the parsley, feta cheese and beaten eggs and mix well
  • Unroll the filo dough on a flat surface and cover the stack with waxed paper and a damp towel – this will prevent it from drying out and becoming brittle (you don’t want the damp towel directly on the dough because it will ruin it)
  • Lay out a sheet of filo and brush it generously with olive oil
  • Lay another sheet on top of that one and brush it with olive oil (repeat this until you have a total of 5 sheets)
  • Place an inch wide strip of spinach mixture along the bottom edge of the filo dough rectangle (make sure you place the spinach along the longer side of filo)
  • Roll the filo dough around the spinach, pinching it to make sure it’s tight, and roll it up totally
  • Cut the roll on the diagonal into pieces about 2 inches long (you should get approximately 10 pieces per roll)
  • Repeat this process until you’re out of filo dough sheets (you should get 4 rolls)
  • Place the pieces onto a greased baking pan
  • Bake at 350°F for approximately 20-25 minutes or until golden brown
    • Makes approximately 40 pieces
    • Brush a 9×13 inch baking pan with olive oil
    • Layer 6 sheets of filo dough, brushing olive oil in between each sheet
    • Spoon the spinach over the filo
    • Cover with 6 more sheets of filo dough, brushing olive oil in between each sheet
    • Score the top 3 sheets with a knife
    • Bake at 350°F for approximately 40-45 minutes or until golden brown