Spanakopita is one of my husband's favorite foods (and for good reason!) Who doesn't like spinach and cheese in buttery crisp pastry? It is always a favorite for him at weddings. We're the horrible people to stake out the servers with the good trays as they leave the kitchen (though I don't understand why he goes after those as opposed to stuffed mushrooms or crab cakes).

This is a super simple, super delicious recipe that freezes perfectly. I usually make about a dozen and a half at a time and freeze them. That way, he can take one entree sized piece out of the freezer and make them for a quick afternoon snack. Give this recipe a try the next time you need to make some great freezer food.

  • 1 lb filo dough
  • 2-2/12 lbs frozen spinach, thawed and drained
  • 1 leek
  • 1/4 cup chopped parsley
  • 2 Tbsp fresh dill
  • 1 egg
  • 1/2-1lb feta cheese (to your desired taste)
  • unsalted butter
  1. Heat olive oil in a pan and add minced leek. Cook until soft. Add drained spinach, parsley and dill and cook for a couple minutes. Remove from heat and let cool.
  2. Squeeze as much liquid as possible from the spinach. Adjust seasoning to taste with salt and pepper and all egg and crumbled feta cheese.
  3. Lay out 1 sheet of filo dough. Brush with melted butter and repeat 3 more times (4 sheets total). Cut in half lengthwise and place a large spoonful of spinach mixture in the corner. Fold each piece up into a triangle.
  4. Place triangles parchment of a silpat and freeze. Transfer to a bag or container and freeze until ready to use.
  5. When ready to eat, brush spanakopita with a little melted butter. Bake in a preheated 375 degree oven for about 30 minutes until well browned.
Note: if making appetizer sizes, layer only 2 sheets of dough and cut into thirds.