Appetizers, Canapes & Sides,  Food,  Vegetarian


These spinach and cheese stuffed phyllo pastries are easy to make and they freeze and re-heat well so you can make a large batch if desired.   
Cook the filling until the spinach begins to wilt and the water has dried up.
Cut the phyllo sheets into strips.
Mix the cheese in to the cooled filling.
Place one spoonful of filling at the edge of 2-3 sheets of phyllo.
Fold up the edge into a triangular shape and continue to fold over until you reach the end.
Brush the tops with melted butter before baking at 350°F for 12-15 minutes or as per packet instructions.


1 packet phyllo dough
1 tbsp oil
2-3 cloves garlic
1 small onion, minced
1 bunch fresh spinach, chopped
1/2 tsp red chili flakes
pinch of nutmeg
1/2 tsp ground black pepper
1/2 cup feta cheese, cubed
1/2 cup shredded Parmesan
2 tbsp melted butter


  1. Thaw the packet of phyllo pastry.
  2. In a skillet, heat up some oil to medium heat and add the garlic and onions and saute until the onions turn translucent.
  3. Add the spinach and cook until the spinach wilts and most of the water dries up.
  4. Mix in the chili flakes and nutmeg and set aside to cool.
  5. Once the spinach mixture has cooled stir in the Parmesan and feta cheese.  
  6. Cut the phyllo pastry into long sheets as shown in the picture above and taking 2-3 sheets at a time add a spoonful of the mixture to it and fold into triangles.
  7. Preheat oven to 350°F or as per package instructions.
  8. Place the spanakopitas in a lined baking tray and brush the tops with melted butter then bake for 12-15 minutes until lightly golden brown (or as per package directions).