Home » Special Diet » Vegetarian » Spanakopita Strudels
5 from 1 review
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I am Greek. I did not, however, grow up in a family like the one portrayed in My Big Fat Greek Wedding. My mother did not pack me “mouss-ka-ka” for lunch. My aunt never chased me around with a roasted lamb’s eyeball. And I never felt pressure to marry a nice Greek boy nor to become a Greek baby-breeding machine.
But I do have about 50 uncles named Nicky. And my aunt’s vegetarian chili does contain lamb. And many family celebrations do culminate in circular dances stepped to the rhythm of Macedonian folk music. And every woman in my family does make it her mission to feed everyone around her till the day she dies.
Greek food is comfort food for me, and yet, if you searched the recipe archive of my blog, you’d never know it. You’d never know that before my mother comes to visit, I request she make a spanakopita, and that once she’s here, keftedes (lamb meatballs), and that before she departs, kourabiedes (powdered-sugar almond cookies).
In preparation for Easter, I’ve started brushing up on a few of my favorite Greek recipes, starting with spanakopita. Here I’ve halved my family’s recipe, which fills a 10×13-inch roasting pan with enough spanakopita to feed a large family for weeks, and made 10 strudels instead — isn’t everything more delicious when baked in small packages? In strudel form, spanakopita assumes an almost breakfast croissant-like character, a perfect bundle of flaky pastry, egg, cheese, and greens. Yum.
Over the next few weeks, as my Easter menu — spanakopita, keftedes, tzatziki, and olive bread — comes together, I hope the all-but-absent Greek category on this blog starts gaining a presence. I’ll be sure to keep you posted. Happy spring everyone.
When making spanakopita, don’t be tempted to brush each layer with butter. If you spoon a few teaspoons of butter over each layer, the resulting pastry will be lighter and flakier. 
Spanakopita Strudels
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5 from 1 review
- Author: Alexandra Stafford
- Total Time: 1 hour 30 minutes
- Yield: 9 to 10
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Description
Notes:
Fillo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. This size sheet is perfect for strudels. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. (Don’t cut the fillo until you’re ready to assemble. See step 4 below.) If you’re making a large pan of spanakopita, this small size of fillo is kind of pain — use two sheets per layer.
Ingredients
- 10 oz. baby spinach
- 8 oz. cottage cheese (small curd)
- 12 oz. feta
- 5 eggs, beaten
- 1 box fillo dough, thawed at room temperature for a few hours or in the fridge overnight
- 1 1/2 sticks butter, melted
Instructions
- In three batches, place spinach in food process and pulse until just roughly chopped. Place in a large bowl.
- Add cottage cheese, feta cheese (break this into pieces as you add it to the bowl) and eggs. Use a spatula to stir it all up.
- Set up your work station: A large cutting board is helpful (see picture below). I use a 1/2 cup measuring cup to measure out the filling. You need a teaspoon (like one you eat cereal with not a measuring teaspoon) to spoon butter onto the fillo dough and you need a brush to brush butter onto the assembled strudels. Line a sheetpan with parchment paper and set aside.
- Open up the box of fillo. If your fillo is like mine — in that it comes in two sealed bags — open up one bag and unroll it. Place it next to your cutting board. Fillo dries out quickly, so if you need to step away from your assembly process, be sure to gently re-roll it or fold it up and place it in a ziplock bag. If you are working with the larger sheets, cut them in half to roughly measure 9 x 14-inches. Place half (about 20 sheets) in a ziplock bag.
- Preheat oven to 350ºF. Place one sheet of fillo on your cutting board or work surface. Spoon three teaspoons (again, an eating spoon vs. a measuring spoon) of the melted butter over the layer of fillo (see picture above in the upper-left corner of the montage). Note: You do not have to brush it or make sure that every bit of the dough is covered with butter. The finished spanakopita is actually lighter when you don’t brush the dough with butter. Top with another layer of fillo. Spoon three more teaspoons of butter over the areas of this layer that were not covered in the previous. Top with one more layer of fillo and again spoon over three teaspoons of butter.
- Using your 1/2-cup measuring cup, scoop out a level 1/2-cup filling and place on fillo about 2-inches from the bottom (see photo above). Pull bottom of fillo overtop of this filling. Fold sides in. Then, fold this bottom portion up and over itself and keep folding till you’ve made a little parcel. Place this parcel seam side down on your parchment-lined baking sheet. Brush top with butter. Repeat with remaining fillo and filling.
- Bake strudels for 30 to 45 minutes or until nice and golden brown on top. Cool briefly and serve.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Greek
Update: 7-17-2012: Full-size spanakopita for your reference. This was from this past Easter:
Large Spanakopita
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
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Ingredients
- 2 10oz. pkg of baby spinach or 3 6oz pkgs (about 20 oz total)
- 16 oz. cottage cheese (small curd)
- 3 8-oz. pkgs feta (24 oz. total)
- 10 eggs (well beaten)
- 1 pkg fillo dough (20–28 layers)
- 3 sticks butter (gasp! melted)
Instructions
- Chop up baby spinach — you can do this very quickly in the food processor. Just do a rough chop.
- In a large bowl, combine the spinach, cottage cheese, feta cheese (break this into pieces) and eggs. You can whisk this all together or use a spatula.
- Butter the bottom and sides of a large roasting pan. Use about two sheets of fillo per layer — they’ll overlap a little bit, but you need about two to cover the surface of the pan. In between each layer, spoon three teaspoons (an eating spoon vs. a measuring spoon) of the butter over the layer of fillo. You don’t have to brush it or make sure that every bit of the dough is covered with butter. The finished spanakopita is actually lighter when you don’t brush the dough with butter. Depending on how many layers of dough your box of fillo has, layer half of the number of sheets in the pan to form the bottom layer of the spanakopita. Pour the filling over top. Repeat layering the fillo dough on top of the filling with butter in between each layer until you are out of dough. Brush the top layer with butter. Bake at 350ºF for 1 hour.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven
- Cuisine: Greek
This post may contain affiliate links. Please read my disclosure policy.
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Clare —Reply
I grew up with my Greek girlfriend, Stella, who passed along a Greek pastry recipe for karthidopida (sp?) it was made with zwieback baby teething cookies, walnuts, honey and more. What can I substitute for the zwieback cookies which are discontinued? PS can’t wait to try your spanakopita!
Kristen —Reply
Hi Alexandra…the packets are in the oven cooking as I type….but, um, we seem to have a little problem….there is a lighting-green ooze coming from them…has this happened to you ever? Wondering if I used too much butter? I used more than you did because I ran out when using the teaspoon….any insight? Here’s to hoping we don’t have to call the fire department because of my smoking oven……
Thanks!
alexandracooks —Reply
Kristen — oh no! I am truly hoping you didn’t have to call the fire department. I don’t think too much butter is the issue, because that would ooze out on the clear side. It sounds as though the packages may not have been sealed/wrapped properly? How many layers of filo did you use per package? And did you use only 1/2 cup of filling per strudel? It sounds as though they may have been a little overfilled? Just trying to think. Let me know, and I’ll keep brainstorming!
jmethner —Reply
Can these be served at room temperature? They would be great to send with my daughter for lunch.
alexandracooks —Reply
J — they can be served at room temperature, and they taste great at room temperature, but I would say to do this only on the day they are baked. After a day in the fridge, they really need to be reheated briefly for the best results. I hope that makes sense.
tess —Reply
What a beautiful recipe and the shots are brilliant!
Spanakopita has been a favourite of mine for years. Love mum’s recipe which uses a mixture of feta and ricotta, so can attest that ricotta is definitely fine to use!
Can I ask; why do you recommend avoiding brushing the filo sheets with butter? That’s always the method I employ and I’m just wondering what difference spooning the butter on has?tess —Reply
What a beautiful recipe and the shots are brilliant!
Spanakopita has been a favourite of mine for years. Love mum’s recipe which uses a mixture of feta and ricotta, so can attest that ricotta is definitely fine to use!
Can I ask; why do you recommend avoiding brushing the filo sheets with butter? That’s always the method I employ and I’m just wondering what difference spooning the butter on has?
Also, I don’t know if it’s because I use ricotta and the fact that I love biting through chunky pieces of feta, but I actually prefer mine cold, straight out of the fridge!Anne —Reply
These are in the oven now. I have to say I’m a huge fan of the drizzle method for the butter! I usually get frustrated quickly with the pastry brush and then it’s all downhill! Anyway, I made these and they were easy and looked perfect going into the oven. I just checked through the door (25 minutes into cooking) and they are sitting in a puddle of butter! Did I do something wrong? I squeezed the spinach and only used 4 eggs, so it shouldn’t be liquid from the filling. Help!
alexandracooks —Reply
SO sorry it has taken me a few days to get back to you! I was away for a week with the kids, and I’m just catching up now. Ok, butter definitely seeps from these packets, both from the butter added in the layering process and from the filo dough itself. How did they turn out in the end? Sometimes it looks worse halfway through than when it’s completely finished cooking. Also, did you use frozen spinach? I ask only because you said you squeezed the spinach. I don’t think that is the issue, but I am curious only because I’ve never made these with frozen spinach.
Marianne —Reply
I don’t like feta – would substituting mozzerella be ok? What about adding a dash of nutmeg to go with the spinach? Thanks
alexandracooks —Reply
Mozzarella sounds great as does nutmeg!
Sarah@WellDined —Reply
Ever since I traveled to Greece as a child, I have been a Spanikopita ADDICT. And oh my gosh, these were so good! I love the cottage cheese in the filling, and that they are individually portioned!
alexandra —Reply
Thanks, Sarah! I am a big spanakopita fan as well — what can I say, it’s in my blood. So glad you liked these!
Suzette —Reply
Okay, I have a question. Some recipes call for puff pastry and others call for fillo dough (I’m not talking about spanakopita recipes specifically). This has always confused me. Is there a difference? I’m assuming there is but I want to be sure because I’d like to make this and want to make sure I get the right ingredients.
alexandra —Reply
Hi Suzette,
Yes, there is a difference. Puff Pastry, which is often sold frozen as well, is a yeasted (I believe) dough that has been laminated with butter (folded and rolled, folded and rolled, etc.) to create many many light flaky layers in the finished dough. It puffs when it bakes hence the name. Fillo on the other hand is sold in thin individual sheets all stacked on top of one another in a roll. When you use fillo, you use olive oil or butter in between each layer, which adds flavor, keeps the dough from drying out, and also creates layers of flakiness. Fillo is what is typically used in spanakopita. Let me know if there is anything else.
Suzette —Reply
Thank you so much for clarifying it for me. Now I can try making spanakopita AND baklava….can’t wait!!! 🙂
alexandra —Reply
Yes! I have a baklava recipe on the site, too: https://alexandracooks.com/2007/08/26/baklava/
Suzette —
Thank you! I checked it out and left you a comment. 🙂
alexandra —
Awesome, thanks!
Lana —Reply
I am trying to print your recipes and I can’t . Can you help me out?
Miss Ree —Reply
Made the strudels today as written and they came out just perfect! I had made them for the kids’ to take for lunch, but we did have to sample one – now I’m not sure if they will last out the day! Thanks for such a great recipe.
alexandra —Reply
So happy to hear this, Miss Ree!
Marijke Schellenbach —Reply
Oh my gosh, the same recipe a Greek neighbor gave me in the sixties!!!! Making it your way into strudels sure makes it a lot easier than folding it the triangular way. This has always been one of my most favorite dishes.
As always, I love your recipes and always look forward to your e-mail notices.alexandra —Reply
Thank you so much, Marijke!! So great to hear from you. xo
Dana —Reply
Aliiiiiii, This was so good! Any tips on freezing for the future? I put them in freezer bags, so I’m hoping that works. I have one more left in the fridge too. These were great and not hard at all to make.
alexandra —Reply
Dana, I’m so happy to hear this! Freezer bags are perfect—that’s what I would do. When you’re ready to bake them, I would bake them directly from the freezer.
I’m so impressed by your organization! Yay for baby being here soon!! xo
Amy —Reply
Do you use fresh or frozen spinach?
Dilek —Reply
Hi, l’m Turkish when l’ve read your story it made me laugh. I’m just like your aunts and l think l have to feed everyone around me. Your recipe looks good congratulations.
alexandra —Reply
🙂 🙂 🙂 As I get older, I am the same. Feeding people = my love language. Thanks for writing 🙂
Odette —Reply
I’m curious if these could be prepped in the morning as described and refrigerated until ready to bake. I’m entertaining and I do like to get as much done in advance as possible.
alexandra —Reply
Hi Odette! I would actually stick them right in the freezer. I worry about the phyllo drying out in the fridge. You can bake them straight from the freezer … no need to thaw first!
dana —Reply
Alexandra, We’re still in Camp Corona and I just made yet another batch of your wonderful spanakopita parcels. I call the parcels…I watch too much British tv. 🙂 I love these things. They’re just the best. Sending you hugs and hope you stay healthy. You’re the best Ali. Such a great teacher and an unofficial mentor.
alexandra —Reply
Awww, Dana, so nice to hear all of this 😍😍😍😍 I haven’t made these parcels (😂) in ages, and I am forever going to refer to the as parcels. Sending you lots of love as well 💕💕💕
Bessy (Vasiliki) Triantafyllou —Reply
Ali, this recipe is the best! I only make spanakopita with feta and cottage cheese….just like my mom used to make. I also use puff pastry sheets and cut into pieces before I put in the oven, otherwise it will puff up too much.
alexandra —Reply
Wonderful to hear this, Bessy!
Lia —Reply
Hi Alexandra Thanks for your brilliant recipes! I am SUCH a fan!! Could you please give me the metric weight of a “stick” of butter? We don’t use that term in Australia… Cheers, Lia
Alexandra Stafford —Reply
Hi Lia! You are too kind. 1 stick of butter = 113 grams. 💕💕💕
Lia —Reply
Sorry, should have just googled it! But how exciting to hear it from The Source! 🙂
Alexandra Stafford —Reply
🤣🤣🤣🤣 Happy to help!
Ginka —Reply
Fabulous! I am Bulgarian and this recipe is very familiar to me but it was such a good idea to make individual pieces! I gifted some to a Serbian friend, she was so happy!
Great recipe, will make again and again!Alexandra Stafford —Reply
Wonderful to hear, Ginka! Thanks so much for writing and sharing this 🙂
