Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze.

close up on a plate full of mini spanakopitas
Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hrs
30 spanikopita


  • 2 (10 ounce) packages frozen chopped spinach, thawed and well drained

  • ½ cup crumbled feta cheese

  • ½ cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 clove garlic, minced

  • ½ teaspoon salt

  • 1 (16 ounce) package whole wheat phyllo dough

  • ½ cup unsalted butter, melted


  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.

  2. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.

  3. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.

  4. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.


You can bake half of the Spanakopita and freeze the other half. To do this, after step 3, freeze the triangles on the baking sheet for one hour until solid, then place triangles in a resealable plastic bag. When you're ready to cook them, continue with step 4. No need to defrost before baking.

If you have extra phyllo dough, you can make a few with brown sugar and cinnamon inside for a yummy sweet treat.

Editor's Note:

Please note differences in ingredient amounts and servings when following the magazine version of this recipe.

Nutrition Facts (per serving)

183 Calories
9g Fat
20g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 183
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 26mg 9%
Sodium 388mg 17%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 7g
Vitamin C 2mg 11%
Calcium 135mg 10%
Iron 1mg 4%
Potassium 143mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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