Spanakopita Spanakopita

Author: Canadian Living

This traditional, flaky finger food is the appetizer that's most frequently requested by Cushing's mom, Georgia Cousvis.

  • Portion size 15 servings
  • Credits : Canadian Living Magazine: May 2002



In small saucepan of boiling water, cook spinach for 3 minutes; drain and chill under cold water. Drain; squeeze out moisture.

In saucepan, heat oil over high heat; cook spinach, onions and dill, stirring, for 2 minutes or until onions are softened. Transfer to bowl; let cool. Stir in feta, eggs, salt, pepper and nutmeg. Set aside.

Place 1 sheet phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Cut crosswise into 5 strips.

Spoon heaping 1 tsp (5 mL) filling 1/2 inch (1 cm) from end of strip. Fold 1 corner of phyllo over filling so narrow end meets side edge to form triangle. Fold up triangle. Continue folding sideways and upward to end of pastry. Fold end flap over. Repeat with remaining strips. Repeat with remaining phyllo. (Make-ahead: Freeze in layers separated by waxed paper in airtight container for up to 2 weeks; bake frozen for 5 minutes longer than directed.)

Place on parchment paper–lined or greased baking sheet; brush with butter. Bake in 375°F (190°C) oven for 15 minutes or until golden.

Nutritional facts Per piece: about

  • Sodium 136 mg
  • Protein 2 g
  • Calories 81.0
  • Total fat 6 g
  • Cholesterol 37 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 3.0
  • Vitamin A 8.0
  • Vitamin C 2.0
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