So, I didn’t actually cook a Thanksgiving meal this year, but I did make these yummy Spanakopita appetizers. They are pretty easy to put together, they come out delectably buttery and crispy, and they look like they took you a while to make, which will impress your guests 😉 They turned out so good that my mother-in-law asked me to make a few extra for her to take home! They will keep well in the fridge for several days, you would just need to throw them back in the oven for a few minutes to crisp them back up before serving.

Here’s one my husband took a big flaky bite out of 🙂


You need:

1 package phyllo dough (thawed)

16 ounce package frozen chopped spinach (thawed and drained)

1/2 onion, finely chopped

1 clove crushed garlic

1 tablespoon sumac (optional, for tartness)

Half-cup crumbled feta cheese

Half-cup ricotta cheese or cottage cheese, liquid drained

1 teaspoon oregano

1 teaspoon coriander

salt and pepper to taste (about 1 teaspoon each)

1 tablespoon melted butter

Sauté  the chopped onion in some olive oil until translucent and starting to brown. Add the garlic and the spinach, salt and pepper, and continue to sauté until spinach is soft and most of the liquid has cooked out. If any liquid remains, drain it out of the pan. Take off the heat and transfer spinach/onion mixture to a glass bowl. Now add the cheeses and spices and mix well. The heat of the spinach will melt the cheese – mmm… mmm…

Pre-heat the oven to 350F.

Spread out the phyllo dough about 5 sheets at a time onto a flat surface and cut into squares of your desired size. Add a spoonful of the spinach filling into the center, dot some melted butter on the edges, and fold once to make a triangle (or you can fold all of the corners in to make a smaller square, it’s up to you how you want to shape the spanakopita). Pinch the buttery edges to stick together. Now brush with additional melted butter over the top, and place into a greased baking pan. Continue until you run out of filling or dough (I ended up with about 8 large-ish spanakopita with the above amounts, but you could make them smaller and have more of them).

Bake uncovered until browned – for about a half an hour – or according to the directions on the phyllo package.  Serve hot and crispy!!




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