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!
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Spanakopita

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

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.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  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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