Spanakopitakia (little Spanakopitas)

Given that Jamie Oliver’s Spinach Goat Cheese Risotto is the perennial favorite item on this blog, I thought it wise to feature another spinach goat cheese combo. This time it’s the greek flaky-crispy triangles, folded as individual servings. These are sure to be a winner for dinner!

Moist and savory inside, crispy-buttery outside!


2 onions, chopped

20 oz pkg of frozen, chopped, thawed and well-drained spinach

1 lb feta or fresh goat cheese, preferably at room temperature

12 oz drained cottage cheese

6 well-beaten eggs

1/2 C Italian style bread crumbs

1 box frozen filo dough (thawed)


Melted butter (about 3/4 C) mixed with some olive oil (about 1/8 C) and kept warm.

In a very large fry pan, saute the onion in a little oil for about five minutes. Add spinach and let simmer until most moisture is gone.

In a good-sized bowl, crumble the feta or goat cheese and mix with the cottage cheese.

In another bowl, beat the eggs and then pour into the cheese mixture. Mix well.

Stir bread crumbs into the spinach/onion mixture. Then add the cheese mixture. Mix well.

Open the thawed filo dough and unroll. Keep a moist towel available to cover the dough as it dries quickly and will then crack. Cut the dough in half, length wise. Lay a piece of the cut dough down, butter it lightly with the butter/oil mixture. Repeat this step. Add one more layer of filo and drop a heaping tablespoon of the cheese/spinach mixture on the dough at one end. Fold the dough over as if you are folding a flag (in a triangle pattern), until all the dough is used. Place on air-bake pan and brush the top with the butter/olive oil mixture. Repeat until all ingredients are gone. You will end up with lots of individual triangles.

Bake at 400 degrees for about 18 to 20 minutes or until lightly browned. Serve warm.

Eat soon or wrap individual triangles in wax paper to freeze.
Thanks to Shawna Olson for the recipe!


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