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Always a favorite. Quick, easy and tasty. If phyllo is difficult to work, at times I find that using Pam butter flavored spray does the trick. But, nothing beats using real butter.


  • 3 Tbl olive oil
  • 1 sweet yellow or white onion, finely chopped
  • 1 10 oz pkg frozen spinach, thawed and squeeze to remove excess water
  • 1 tsp salt
  • 1 4 oz pkge crumbled feta cheese
  • 1/2 c. cottage cheese
  • 1 egg, beaten
  • phyllo dough
  • 1 c. unsalted butter


  • Heat olive oil over medium heat in a sauce pan. Slowly cook onion until tender, 5 min. Mix in spinach and salt. Stir in feta, cottage cheese and egg. cook and stir until thickened, 5-10 min. Reduce heat to simmer. Preheat oven to 400 deg. Unroll phyllo dough and brush with melted butter. Cut into strips 5 inches in width. Place 1 tbl onion mix on corner and fold dough into a triangle. Brush top with butter. Bake spanokopita 12-15 min, or unti lightly browned.

Categories: Appetizer  European  Greek 
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