Firstime Spanakopita!

If there’s one thing to add to the ‘List of exquisite foods I love so much and would spread all over my body’ it’s homemade greek feta cheese.  I just had a Beavis & Butthead moment thinking about that.  I love it’s Greek food. The Greeks  make use of vegetables, olive oil, grains, fish, wine and meat…all things I love and in the most exquisite ways. Having spent time in Greece years before all the financial chaos, the food was intense with flavors. I’ve could have lived on greek salad and spinach pie (or Spanakopita) everyday.  I recently got a big idea and decided to attempt making it myself.  It went well and hardest part, if anything, was shaping the phyllo dough into triangles – something I am still working on. As you can see from my pictures below in ‘Round 1’  I kinda made it into a kind of burrito and then cut triangles from it..LOL.  I will get there!

You can make gluten-free phyllo dough yourself if you need to and I used a Vegan spread by Earth Balance to ‘tape’ it all together.  I have been 99% dairy free in 2016 so I used less feta cheese for this dish. Some cheesy fans add egg, ricotta and feta to the spinach and make a mixture out of it before putting on into phyllo. Go for it if you feel the need.  I made this dish with more spinach than cheese.

This dish is #nutfree, #dairyfree.  Whoop Whoop!




  • 1 package Phyllo Dough (thawed)
  • Butter (melted)
  • 1 tablespoon Olive Oil
  • 2 Pieces Garlic (diced)
  • 1-2 Packages Fresh Spinach (rinsed & chopped) OR 1-lb Frozen Chopped Baby Spinach
  • 1 Small-med sized Onion
  • Salt to taste
  • Pepper to taste
  • Feta Cheese (crumbled)
  • Plastic wrap


I use a nonstick, 8 1/2 quart Dutch Oven to cook almost everything. I like having room to move stuff around. In a dutch oven heat up  some olive oil and then add the onions and garlic.  Cook down the onions until they are translucent and then add the spinach. Add salt and pepper to taste and once the spinach is limp ~ 2 minutes (don’t overcook it).  Take the pot off the heat and set aside to cool.  Melt some butter in a separate bowl.

Unroll the phyllo roll onto a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle (which will happen if you don’t do this.  Take 1 phyllo sheet from the stack and arrange on a work surface (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Do this for 3 sheets.

Using a spoon, drop the  spinach mixture onto the phyllo dough and add the feta cheese on top (as much as you want). Fold the end over the filling to form a triangle, then continue to fold over the sides into triangles (as if you’re folding this into the shape of a flag).  Add butter to the top of the entire thing before it goes into the oven.

Bake in preheated 350 degree oven for 30 minutes or until top is golden brown.


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