Spanakopita – Village Café Restaurant

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  • 2 sticks butter
  • 3 pounds cooked spinach
  • 1 1/4 pound feta cheese
  • 1 large white onion, chopped
  • 3 bunches scallions, chopped
  • 3 ounces fresh dill, chopped
  • 4 eggs, beaten
  • 2 sheets phyllo dough
  • 1 cup butter, melted
  • 1 tablespoon butter
  • garlic powder to taste
  • salt and pepper to taste

Filling preparation:

Mix two sticks of butter with onion, scallions, and dill. Saute mixture in pan over medium high heat until onions are translucent. Add cooked spinach to pan and stir. Add salt, pepper and garlic powder to taste. Remove pan from heat and let mixture cool for 30 minutes. Once the mixture has cooled, add feta cheese and eggs. Mix well.


Lay out sheets of phyllo dough and brush with melted butter. Cut sheets in half. Add 3-4 tablespoons of filling to one end of the strip of dough. Fold and flip the dough over the filling a few times to create an enclosed triangle. Brush the end of the strip of dough with melted butter to seal up the triangle and brush butter over the top. Add assembled spanakopita to baking tray and cook at 350 degrees for 30 minutes. The spanakopita is finished when the top is golden brown and crispy. Serve while hot.

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