I realized I needed to share some of my favorite Greek recipes seeing as my Grandma lives in Greece and I too am Greek.  She has shown my family so many authentic recipes that are just delicious.

Spanakopitas being one of my favorites! I went home to visit this last weekend for my baby shower and to see my family.  My mom and I decided to crank out some Spanakopitas for dinner!

yield: 24 spanakopitas

3 (9 oz.) boxes frozen spinach, thawed
1 1/3 cup green onion chopped
7 eggs
2 cups shredded mozzarella cheese
3 cups feta cheese, crumbled
¼ cup dried parsley
1 tsp ground pepper
1 tsp salt
¼ cup olive oil
1 package Phyllo Dough-Thawed at room temperature  **Very important it is completely at room temperature to work with**

Now to better help you make these, I am going to do my best at step-by-step instructions.  I wrote these instructions myself, so if they don’t make sense, email me and I will help you as best as I can.


1.  Drain thawed spinach, squeezing out excess water.
2.  Add green onion, eggs, mozzarella cheese, feta cheese, dried parsley, pepper, salt and olive oil to spinach and mix together with a spoon.

3.  Spray 2 cookie sheets with Pam and preheat oven to 370 F
4.  Cut phyllo sheets in half length wise.  Be very careful.  This is very fragile dough and will break easily if not handled with care. With the dough you aren’t using right away, cover with a light towel, lightly wet hands and pat towel to keep them from drying out.  You don’t want to much water on the towel though because it will ruin your dough.

5.  Layer 3 layers of phyllo dough, spreading a light amount of oil on each of the phyllo strips to hold them together. 

6.  Place a spoonful of spinach mixture onto a corner of the dough.

7.  Fold up according to the chart below, to create a triangle. 

8.  Place on pan so that they are not touching one another.  You should be able to get about 12 spanakopitas on a pan.  Something along the lines of the picture below.  Sorry, I forgot to take a picture of the pan, but this should give you an idea of how to place them on the cookie sheet.

9.  Mix one egg with a little bit of water until completely blended.  Using a pastry brush, spread a little bit of the egg mixture over each spanakopita.
10.  Bake at 370 for 20-25 minutes or until golden brown on top.


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  1. I've been wondering what I'd do with my package of phyllo dough in the freezer…now I know! I saw these on Top Chef last week but you make it look doable.

  2. Oh yummy, yum, yum, yum!! I love spanokopita & you make it look really do-able.Thank you for visiting my blog & following… right back at ya!! :-)

  3. This looks delicious! I love spinach and phyllo dough. I might have to give this a try. Thanks for stopping by my site. I am now a follower.

  4. I've had frozen Spanakopitas, but didn't really like them because they were dry. Homemade is always better, and yours look very moisty and yummy. I bet I'd like yours! Thanks for sharing your recipe.

  5. I've tried to get on board with cooked spinach, but my taste buds won't allow it. On the other hand, I can tear up some tiropita! I made them for Easter this year. YUM!

  6. Katie

    mmmm love me some spanakopitas, but i've never dared to make them myself. You make this look easy so I'm pinning this to my pinterest board to make in the future! :)

    Katie from Katie's Cucina!

  7. Andrea Brand

    Thank you for this recipe! My ALL TIME favourite restaurant is a Greek restaurant, where the spanakopitas are amazing. I'll have to try to make them now!

  8. allison @

    These are a MUST try! They look amazing too! Featuring this yummy treat on WWWW tomorrow! Thanks for linking and your continued support of WWWW!

  9. Jilly

    Well, These are really delightful colourful treats and photographs. Dish of mint and chestnut, strawberries and cream, vanilla and salted caramel are my favorite. Your dishes are looks too much delicious.
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  10. Just found your blog – we've been going through your recipes this week making one dish after another. We have a large family & I was wondering if you might be able to recommend how to adapt this recipe so that I can save some time. I'd like to use the phylo sheets flat without folding them & place them in a casserole like dish. Thank you for the fun & delicious recipes!!~Teressa

  11. Stella

    I ‘ve been following you for some months now. I love your recipies and your photos are amazing! I am Greek living in Greece and I would like to add something, try some dill at the stuffing, it takes it to another level. :)