Mediterranean Spanakopita

Mediterranean Spanakopita

Prep Time

30 minutes

Cook Time

25 minutes


12 people

Buttery-rich golden phyllo pastry is layered with a savory Mediterranean blend of Plugrá European-Style Butter, sautéed spinach seasoned with zesty spices, nutmeg, and crumbled feta cheese.

Why try? This is one delicious, buttery way to eat your spinach!

Recipe courtesy of Plugrá®


  • 3 tablespoons Plugrá European-Style Butter, unsalted
  • 1 cup yellow onion, finely chopped
  • 1 teaspoon garlic, minced
  • 10 ounces frozen chopped spinach, thawed
  • 1 egg, lightly beaten
  • 6 ounces (about 11/4 cups) feta cheese, crumbled
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon garlic and pepper seasoning blend, dried
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 24 sheets (9-inch x 13–inch) phyllo dough, thawed
  • 1/2 cup Plugrá European-Style Butter, unsalted, melted


  • 1 FILLING:
  • 2 Heat Plugrá Butter in skillet; add onions and sauté over low heat until tender. Add garlic and sauté an additional 1 to 2 minutes, or until tender.
  • 3 Squeeze thawed spinach to remove excess moisture. Combine with sautéed onion mixture and stir until blended.
  • 4 Combine beaten egg, feta cheese, Parmesan cheese, nutmeg, garlic pepper seasoning, salt and crushed red pepper in a bowl and stir to blend; add spinach mixture and stir until blended.
  • 5
  • 7 Preheat oven to 350°F.
  • 8 Unroll phyllo dough and cover with plastic wrap and a lightly dampened towel, while working.
  • 9 Arrange 1 sheet of phyllo dough on a flat work surface (with 9-inch wide side nearest you). Brush lightly with melted Plugrá Butter; repeat with 2 more sheets of phyllo dough. Cut the phyllo dough lengthwise into 3-inch wide strips.
  • 10 Place 1 heaping tablespoon of spinach filling in lower left side of each strip; Fold the corner over the filling to form a triangle. Continue to fold the triangle, similar to folding a flag, until you reach the end of the strip. Repeat with remaining 2 strips. Brush outer surfaces of phyllo triangles lightly with butter and arrange on a baking sheet lined with parchment paper.
  • 11 Repeat with remaining phyllo dough.
  • 12 Bake spanakopita uncovered at 350°F for 25 to 30 minutes or until golden.


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