This was my first time making spanakopita.  My friend, Debbie, had suggested a while back that I try an Ina Garten recipe.  I finally made it and I don’t know why I waited so long!  It is scrumptious!  I took dinner to my mother-in-law and we both loved it!  I served it with my Layered Greek Salad and it was perfect.

This recipe makes 4 rolls.  I only made two, saving the spinach mixture for another use.  For assembly I used 1 stick of butter, (I think I’ll try to use less the next time I make it), half pkg. of phyllo dough, and 1/4 c. breadcrumbs.  This is not exactly like Ina’s original recipe, just a few minor changes have been made.

As for the remaining spinach mixture…here is a GREAT way to use it.  Greg usually helps cook breakfast on Saturday morning.  He’s our resident omelet maker.  He made omelets using the leftover spinach.  He also sliced up some of the leftover Garlic Grilled Tomatoes to put in the omelets, along with some mozzarella cheese.  I’m not a big egg eater but I this combination made a great omelet!  If you are looking to make something a bit more elegant you could top the omelet with a little Hollandaise Sauce and chopped parsley.


  • ¼ c. olive oil
  • 1 bunch chopped scallions, white and green parts
  • 2 (10-oz.) boxes frozen chopped spinach, thawed
  • 3 lg. eggs, lightly beaten
  • 7 oz. feta cheese, crumbled
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
  • ½ lb. unsalted butter, melted
  • ½ c. plain dry breadcrumbs
  1. Preheat oven to 400 degrees F.
  2. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place spinach in a bowl. Add the scallions, egg, feta, salt and pepper and mix together.
  3. Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of phyllo dough onto a sheet of parchment paper. Lightly brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat process by laying a second sheet of phyllo dough over the first sheet, brush with butter and sprinkle with breadcrumbs until you have 10 sheets stacked up. Spoon ¾ c. mixture into a sausage shape along one edge of the phyllo dough. Roll it up, using the parchment paper to help you get it going. Brush the top with butter and score the roll into 1-inch rounds. Place on a parchment paper lined pan. Repeat until all the pastry sheets and filling have been used.
  4. Place in the preheated oven and bake for 10 to 12 minutes or until edges are lightly browned. Serve warm.
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