Greek Spanakopita

READY IN: 20mins
Recipe by Tonkcats

(Spinach Puffs)

Top Review by Bergy

Made small appetizer size - Excellent flavor -I like the addition of the cottage cheese it mellows the flavor. Be sure to drain the cottage cheese well so there isn't too much moisture- thanks Tonkcats for posting. 6 Sept 2011 I have made this recipe over & over again - They freeze really well and only take abour 20 minutes from Freezer to serve 375 oven

Ingredients Nutrition


  1. Saute onion in olive oil for 5 minutes.
  2. Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
  3. Crumble Feta cheese into small pieces.
  4. Add cottage cheese and eggs; mix well.
  5. Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
  6. Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
  7. Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
  8. Place 1 tablespoon of spinach filling near the end.
  9. Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
  10. Continue with remaining pastry and filling.
  11. Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.

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