Episode 2
Episode 1
Yaya’s Spanakopit'akia' Recipe
Spanakopita is a savory Greek spinach and cheese pie. Yaya fashions her spanakopita into small triangles, which technically makes them Spanakopitakia. These bite-sized pies are best served warm and buttery fresh out of the oven.
Servings
4-6
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Prep Time
30 Minutes
Cook Time
25-30 Minutes
Ingredients
- ½ cup olive oil
- 1 lb phyllo dough
- 2 lb spinach, chopped and stalks removed
- 1 cup finely chopped green onion
- 1 lb feta cheese, crumbled
- 2 tablespoons cottage cheese
- 2-4 eggs lightly beaten
- 4 tablespoons melted butter
- Salt and pepper to taste
Instructions
- Sauté chopped spinach and green onion in oil until browned and softened/wilted.
- In a separate bowl, mix crumbled feta and cottage cheese with the spinach and onion mixture.
- Add whisked eggs, salt, and pepper. Mix.
- Divide the phyllo into thirds the long way, making each section about 4.5” wide.
- Take 2 sheets of phyllo and drizzle melted butter over it. Add a large spoonful of the spinach/cheese mixture on one end. Fold back and forth, pinching the corners as you go, until you’ve gone over the length of the phyllo, and you have a triangle.
- Repeat with the rest of the phyllo and mixture. One package of phyllo should make about 36 triangles.
- Place completed Spanakopitakia triangles in a parchment-lined baking sheet or dish.
- Brush the remaining butter over the top.
- Bake at 350 degrees for 25-30 minutes, or until golden brown.
- Let cool and enjoy!
