This was an absolute disaster! The filling was awful and the spanakopitas never browned; very soggy in the oven. Ended up tossing the whole batch; had to go with a cheese platter. Very disappointing.
Spanakopita is always welcome to any meal. Another easy variation to the mini is to make spanakopita inside a baking dish with the phyllo in sheets, which is much faster to make
Good but had problems with the wrapping into triangles
I love Spanakopita but didn't have time to do the phyllo dough so I just made up the filling and served it as a side. It was delicious. I pureed a portion for my baby as well and he thought it was good too!
These were fine for a healthy recipe. The egg wash didn't help them to stay very crisp toward the middle, the inside was a good solid base. I wouldn't make again.
Love this recipe. Working with phyllo can be a little challenging. The key is to make sure it is fully thawed before handling and keep it covered to prevent it from drying out. Sometimes I make them larger to serve as a meal instead of an appetizer.
Very tasty recipe--it's worth constructing your own from fresh ingredients instead of buying a freezer pack of pre-made. The dill and lemon added to the bright, fresh flavor. I did add more spinach, as I found it took about 15 oz to get enough filling for 20 triangles. I also upped the lemon and feta a bit. Instead of making the egg/oil/salt mixture, I just used a light spay of PAM on each strip of phyllo--this made the construction much faster and easier. I made the filling several hours ahead and constructed the triangles about an hour ahead of cooking. This worked fine, but make sure the corners are moist and that you seal the uncooked triangles in an air-tight manner.
Brought these to a group dinner and they were a massive hit. I had to stop myself from eating 4 of them right after they came out of the oven.. the phyllo is a little hard to work with, but you get the hang of its delicacy about halfway through the first run of this recipe. Even had a spinach hater at the table who ended up loving them!
The spanankopitas came out great! We made it with puff pastry instead of phyllo. Used Pepperidge Farm brand and followed the recipe on back of package as far as time/temp in the oven. Tasted great and if you're in a time crunch, might be a better option. Also, substituted cottage cheese for ricotta. Def a keeper.
Very good and not too difficult to make. Can make the filling a day ahead of time and can assemble the phyllo triangles a few hours ahead of time. I assembled and kept on a baking sheet well-covered with plastic wrap in the fridge and they were fine when I baked them a few hours later. Even the spinach-phobic husband liked these.