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This small but flavorful appetizer perfectly captures the zesty spirit of Greek food and will surely get the party started for you and your guests.


Yield: Makes 15 Puffs

Cook Time: 15-18 Minutes

5 tablespoons butter, divided

1 tablespoon olive oil

½ cup sliced scallions

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

4 ounces feta, crumbled

1 teaspoon chopped fresh dill

¼ teaspoon freshly grated nutmeg

Freshly ground black pepper

2 packages frozen phyllo sheets, thawed


Based on 3 ratings

Preparation Method

  1. Preheat oven to 350°F Convection Mode with a rack set at position “3.” Melt 1 tablespoon of butter with olive oil in a large heavy skillet over medium heat. 
  2. Add scallions and cook until soft, about 3 minutes.
  3. Remove pan from heat and pour scallions into a small work bowl.
  4. Add spinach, feta, dill, nutmeg, and pepper, stirring to combine.
  5. Melt remaining 4 tablespoons of butter in a small saucepan.
  6. Remove the thawed phyllo from the package and unroll, leaving all the sheets still in a single stack.
  7. Cut the phyllo stack with a pizza cutter into 3 long strips.
  8. Cover the phyllo with a towel to prevent it from drying out.
  9. Peel the layers apart and lay 4 strips down on the counter.
  10. Brush with melted butter and top with another layer of phyllo. Brush this layer also.
  11. Place a small amount of filling in the corner nearest you and fold the phyllo over onto itself, making right triangles along its length (like folding a flag). Repeat with remaining strips of phyllo.
  12. Brush the folded triangles with melted butter.
  13. Place spanakopita on a baking sheet lined with parchment paper. Bake until golden brown about 15–18 minutes.

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