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Spinach Phyllo Bundles

 Spinach Phyllo Bundles
Spanakopita is a Greek spinach pie made with phyllo dough. This appetizer version is always a hit at parties.
9 ServingsPrep: 35 min. Bake: 15 min.


  • 1 medium onion, chopped
  • 2 tablespoons plus 1/2 cup butter, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) crumbled feta cheese
  • 3/4 cup 4% cottage cheese
  • 3 eggs, lightly beaten
  • 1/4 cup dry bread crumbs
  • 3/4 teaspoon salt
  • 1/2 teaspoon dill weed
  • Pepper to taste
  • 20 sheets phyllo dough (14-inch x 9-inch sheet size)


  • In a large skillet, saute onion in 2 tablespoons butter until tender.
  • Remove from the heat. Stir in the spinach, feta cheese, cottage
  • cheese, eggs, bread crumbs, salt, dill and pepper.
  • Melt remaining butter. Layer and brush five phyllo sheets with melted
  • butter. (Keep remaining phyllo dough covered with plastic wrap and a
  • damp towel to prevent it from drying out.) Cut buttered sheets
  • lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling
  • at one end of each strip; fold into a triangle, as you would fold a
  • flag.Place on an ungreased baking sheet. Brush with butter. Repeat
  • three times, using five sheets of phyllo each time.
  • Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

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Spinach Phyllo Bundles (continued)

Directions (continued)

  • Yield: 28 appetizers.
Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 18 in. x 14 in.
Nutritional Facts: 1 serving (3 each) equals 280 calories, 18 g fat (10 g saturated fat), 116 mg cholesterol, 683 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer