About this recipe: The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
I've made this recipe for potlucks a few times and its ALWAYS a huge hit. My timesaver suggestion? I layer it in a 9x13 glass pyrex pan instead of making individual triangles. It cuts PERFECTLY into squares that are easily servable without falling apart. I brush the pan with melted butter, layer 3 sheets of phyllo with a little melted butter on each layer and spread half of the spinach filling. I place 3 more sheets of phyllo and butter, then the rest of the spinach mixture and another 3 sheets of phyllo on top. Use a knife to cut a few slits to allow steam to escape. This is SOOO much quicker than individual traingles if you dont have the time! - 22 Aug 2008 (Review from Allrecipes US | Canada)
This is authentic Spanakopita, as you would find in any Greek household or restaurant in Athens. The other two recipes o this site are very poor imitations and adulterated. True spanakopita has NO cinnamon in it and certainly has no Swiss or other cheeses in it. Feta and Parmesan, used as a subsitute here for the Greek equivalent, are always used, and dill is also a must for authentic flavor. Bravo, Mary Kessler, and thanks for not making this "Mary's version" - true classics don't require silly additions or "improvements." - 09 Feb 2001 (Review from Allrecipes US | Canada)
A poem about Spanakopita: Filo dough is very picky, If left out it will get brittle, If it's wet it will get sticky, This recipe is time-committal. Leave a towel over dough, in between all your folding, Fold and fold and fold although, your sanity is not upholding. Preheating the oven in step one, is a little premature, and folding dough is not much fun, with lots of effort you'll endure. This recipe will win you smiles, from your family and your friends, but you will wonder if your trials, were really worth it in the end. So in short I recommend, this recipe will turn out great, but if your time you do misspend, you'll tell your family: "Dinner's late." - 01 Apr 2003 (Review from Allrecipes US | Canada)