Greek food is my favorite, especially Spanakopita (spinach-cheese pie), and one of the many reasons Taylor and I are getting married in Sanotorini, Greece ;). My father is of Greek heritage, born and raised in Cyprus. Growing up half Greek I was fortunate enough to have many authentic, homemade Greek dishes like this one. 

Over the years I have taken my father’s original recipe and perfected it to be my own! Taylor says it’s better than my father’s (shhh don’t tell him) so hope you love it!

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  • Author: zoe kern


  • 1 roll of fillo dough thawed (I recommend Athen’s brand – can be found in the frozen aisle next to pie crusts/dough at most grocery stores) 
  • 1 stick of butter, melted to brush on fillo dough sheets
  • About 2 lbs. fresh spinach
  • ½ yellow onion, chopped finely
  • 68 Green onions, chopped finely (scallions)
  • 810 oz. Feta cheese, crumbled
  • ½ cup Cream cheese
  • 10 oz. Ricotta cheese
  • 1/2 cup Parmesan
  • 1/2 tbsp. Fresh dill, chopped
  • 1/4 cup chopped parsley 
  • 2 eggs
  • Salt and pepper to taste


Thaw one roll of fillo dough per the instructions on the box. Once thawed, preheat oven to 350 degrees. 

Place the stick of butter in a microwavable shallow bowl, mug or glass measuring cup and set aside.

Saute the spinach until wilted down completely and turn stove off to let cool. Once the spinach is cool enough to touch, squeeze using paper towels or cheesecloth to drain all the water out. Once drained, set spinach aside in a large mixing bowl.

On medium-high heat, using the same skillet used for the spinach, add 1 tsp. of olive oil and sauté onions and scallions. Remove from heat and add to the bowl with the spinach. 

Add in feta cheese, cream cheese, ricotta, parmesan, fresh dill, chopped parsley, eggs, salt and pepper to the bowl. Stir to mix all ingredients together and add to a food processor or blender and slightly chop until just blended. Make sure to only chop it slightly as you do not want the ingredients puréed. 

Melt the stick of butter until completely melted. 

Open and unroll the thawed fillo dough very carefully. Cover the sheets with a slightly damp towel to prevent drying out. Place a wooden cutting board larger than the size of the sheets in front of where the sheets are laid out so that you can easily transfer one sheet onto the cutting board to work with. 

Place one sheet of fillo dough on your cutting board surface and using a silicone baking brush, lightly brush the sheet with melted butter. You will need to lightly hold the corners of the first sheet with your fingers as to not rip the dough. Repeat with two more layers of fillo dough so that you end up with three stacked on one another. 

Cut layered fillo into fourths lengthwise. Place one tablespoon of filling about 1” from corner of each strip. Fold one corner of fillo diagonally across to opposite edge to form a triangle . Continue to fold triangle onto itself from corner to corner until it is a little spinach-cheese filled triangle (similar to a paper football). Brush the outside of the triangle with more butter to produce a golden brown color when baked.

Place triangles seam side down on a greased cookie sheet at least 1” apart. Repeat until the filling is used up and baking sheets are full. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve hot!

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