Spanakopita

Spanakopita

Simple and quick are typically not terms used with phyllo pastry; brushing each sheet of pastry is a labor of love. Using the Olivia Signature Kitchen Sprayer completely changes this, as a quick, even spray of olive oil adds ease and perfectly crispy pastry.

The same light mist works for other bakes too, from cake pans to muffin tins; here's more on baking with an oil spray bottle.

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As Featured in EatingWell: Why This Glass Olive Oil Sprayer Is a Top Kitchen Tool in 2025
Roasted Bruschetta

Spanakopita

Emily Lycopolus
Servings

12

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

Greek

Category

Appetizer

Simple and quick are typically not terms used with phyllo pastry; brushing each sheet of pastry is a labor of love. Using the Olivia Signature Kitchen Sprayer completely changes this, as a quick, even spray of olive oil adds ease and perfectly cri...

Ingredients

  • 1 box phyllo pastry, thawed
  • 1 small onion, diced
  • 26 sprays Olivia Signature Kitchen Sprayer
  • 6 cups fresh baby spinach
  • 1 tsp sea salt
  • ¼ cup 35% cream
  • ½ tsp fresh cracked black pepper
  • Pinch of ground nutmeg
  • ¾ cup crumbled feta cheese

Directions

  1. Preheat oven to 375°F and prepare a baking sheet with parchment paper
  2. Spray pan twice, sauté onion until soft (2-3 min). Add sea salt, then spinach in batches until wilted.
  3. Pour in cream, add pepper and nutmeg. Stir until cream thickens, about 3 minutes. Remove from heat, transfer to bowl and mix in feta.
  4. Cut phyllo into four strips along the long edge.
  5. Spray one strip, dollop 2 tbsp filling in bottom corner, fold into triangle pocket.
  6. Repeat with remaining filling. Spray finished spanakopita with 4 sprays.
  7. Bake 15 minutes until golden and puffed. Rest 5 minutes before serving.