Spanakopita

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• williacarl

• Columbia, SC

• 4/17/2019

Added some toasted pine nuts and 1 egg as a binder. Sauteed fresh spinach with olive oil and garlic instead of frozen, and used my little processor to make it nice and smooth. Excellent appetizer, and freezes well before and after baking in the oven!

• helma512

• Long Island, NY

• 6/15/2018

Tried these with frozen spinach and addition of sautéed green onions and 1 egg as a binder. They were delicious and definitely something to make again. :-)

• Anonymous

• Canada

• 5/17/2016

Delicious in its simplicity. Easier to construct than I'd imagined. I don't think there's a single thing I would change about it.

• hopeleslie1

• 9/4/2013

这些都是美味的,没有什么太惠icated but a nice, simple flavor that's tasty for adults and kids alike.

• ktbrk

• Washington, DC

• 8/16/2013

Many thanks to the culinary kitten for her Greek additions. With the addition of the green onions, parsley, lemon juice and egg, this recipe is perfect and authentic tasting. I'd then give it four forks. I love this website, as much for the reviews it contains as for the recipes themseleves.

• Anonymous

• Durango, CO

• 10/31/2012

ditto for below, esp since i followed all of her advice, including wincing at the cost of the excellent feta, doubling the effort involved in the spinach by squeezing out all the moisture, busting out the microplane and the fresh nutmeg, adding a little lemon juice. i also added one egg bc i wanted the filling to hold together jussst a little bit. and you know what? best. spanakopita. i've. ever. had. including the soggy, day old spanakopita that i ate over and over in greece. thanks, culinarykitten!

• Anonymous

• nyc

• 3/19/2012

简单的声明——这是另一个其中的一个noying reviews where the person changed the original recipe. that said, i am greek, and i've eaten a lot of spanakopita - good, bad and so so. this is a good, basic recipe, but i'm going to offer up a few key points and additions, because they make all the difference: 1) Use frozen spinach. Thaw it and squeeze every little bit of water out of it that you can. By hand if you have to. This takes time, but is completely worth it; 2) Make sure the feta is amazing to start with. I found some lovely sheep's milk feta in brine that was imported from bulgaria - sweet and creamy with the perfect amount of salt; 3) Use freshly grated nutmeg; 4) Be mindful of your filling to phyllo ratio. Nothing ruins an otherwise amazing spanakopita than not having enough filling in each bite; 5) Additions: sauteed white and green onions, finely chopped flat- leaf parsely, dried dill, the juice of 1/2 a lemon and freshly ground pepper. Once you've seasoned the filling to your taste, stir in one beaten egg to bind; 6) Don't fear the phyllo - with a little melted butter, all is forgiven.

• culinarykitten

• Portland, OR

• 5/26/2011

I had so much rainbow swiss chard from the CSA I used that instead of spinach. Sauteed it with pine nuts and garlic, gave it a quick spin in the Cuisinart, then added cheese and 1 egg. Used 1/2 stick of butter then finished the rest with non- stick olive oil spray. Both were equally delicious. A bit time consuming but fun and very good.

• Anonymous

• Annapolis

• 5/25/2011

This recipe was a good base, but I added a lot to make it extra special. First, I sauteed a clove of garlic, and added that and 1/2 tsp of red pepper flakes to the chopped spinach. I also added about 3 Tbsp of toasted pine nuts, and the juice of 1/2 a lemon. Once I was happy with the seasoning, I added an egg to bind it when baked. These were devoured by my family this Christmas! They are a lot of work, but you can make then in advance and then just pop them in the oven when you're ready.

• ErinE683

• Chicago, IL

• 12/27/2010

These were lovely. Very time consuming as we all know. I added half of a lemon's juice(which really does brighten the flavor) and about 3 tablespoons of roasted, chopped pine nuts. I think using a less salty, good quality Greek feta is important. That's what my Mom always told me when we made this growing up. Huge holiday hit as folks were standing by my oven just waiting to have them come out.

• abtrent

• San Diego, CA

• 12/1/2010

I have made this recipe so many times. They are so delicious, yes a little labor intensive but worth the work. I also have frozen them with much success.I think I will try some of the suggested substitutions next time.

• Anonymous

• Alexandria, Va

• 11/22/2010

This is a really great basic recipe. I added lemon juice and an egg. Next time I will substitute 1/3 of the feta with cottage cheese because it was super salty. Read my full review (with pictures!) at: bitterendive.blogspot.com

• bitterendive

• Toronto, Ontario

• 4/20/2010

Yum! This recipe was easy to follow (but a bit time consuming with the phyllo layering process). I added a lot more spinach, some garlic a squeeze of lemon, and omitted the nutmeg. Delicious! I like spanakopita best when served with plain yogurt or tzatziki.

• Anonymous

• Edinburgh

• 2/11/2010

Found this recipe to be easy, straight-forward, and absolutely fantastic! Delicious! Easy enough to make a large batch, freeze half, and serve the other half to guests. LOVE it!

• princessgrace76

• Calgary, AB

• 1/14/2010