Mediterranean Spanakopita

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Aug 25, 2015


Mediterranean Spanakopita

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Mediterranean Spanakopita
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Yield Servings
Author Plugra European-Style Butter with The Food Channel
Prep time 30 minutes
Cooking time 30 minutes
Total time 1 hour


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


  • 3 tablespoons 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 1¼ 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 butter, unsalted, melted


  1. 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.
  2. Squeeze thawed spinach to remove excess moisture. Combine with sautéed onion mixture and stir until blended.
  3. 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.
  1. Preheat oven to 350°F.
  2. Unroll phyllo dough and cover with plastic wrap and a lightly dampened towel, while working.
  3. 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.
  4. 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.
  5. Brush outer surfaces of phyllo triangles lightly with butter and arrange on a baking sheet lined with parchment paper.
  6. Repeat with remaining phyllo dough.
  7. Bake spanakopita uncovered for 25 to 30 minutes or until golden.