Freezer Meal Recipes / Dinner / Spanakopita

Spanakopita

Beneath the flaky crust of this Spanakopita lies a sumptuous filling comprised of sautéed spinach and crumbled feta. A delight of Greek proportions!
8 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Spanakopita

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil #1 in a large saute pan over medium heat.
  2. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture.
  3. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool.
  4. In a large mixing bowl combine feta, ricotta, and eggs.
  5. When spinach is cooled, combine with cheese mixture.
  6. Unroll phyllo and cut into rectangular strips about 4 inches wide.
  7. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again.
  8. Place 1/4 cup of spinach/cheese mixture at the end of the rectangle and fold over so it forms a triangle. Continue folding in a triangular fashion until the dough is all rolled up (similar to folding a paper football). You should end up with a triangular pocket filled with spinach/cheese mixture.
  9. Brush the spanakopita with olive oil on both sides and place on a cookie sheet.
  10. Repeat until you have used up all of the filling.
  11. Bake a full sheet of triangles at 350 for 20-25 minutes, until golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil #1 in a large saute pan over medium heat.
  2. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture.
  3. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool.
  4. In a large mixing bowl combine feta, ricotta, and eggs.
  5. When spinach is cooled, combine with cheese mixture.
  6. Unroll phyllo and cut into rectangular strips about 4 inches wide.
  7. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again.
  8. Place 1/4 cup of spinach/cheese mixture at the end of the rectangle and fold over so it forms a triangle. Continue folding in a triangular fashion until the dough is all rolled up (similar to folding a paper football). You should end up with a triangular pocket filled with spinach/cheese mixture.
  9. Brush the spanakopita with olive oil on both sides and place on a cookie sheet.
  10. Repeat until you have used up all of the filling.
  11. Flash freeze spanakopita.
  12. Divide among indicated number of freezer bags, label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Place spanakopita on a greased cookie sheet and bake at 350 for 30-35 minutes or until golden brown and cooked through.

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