This classic Greek dish, also known as spinach pie, is one of my favorite cocktail party appetizers or, when made in larger triangles, a comforting lunch or dinner dish that satisfies my craving for something rich without doing too much caloric damage (phyllo is relatively light when compared to puff pastry or pie dough).
While some will prepare Spanakopita in a pie dish or casserole pan, to create a pie, you can also make free-form triangles of different sizes, depending on your needs. I wanted to make an entrée-sized portion that could be served with a salad, so I made my triangles larger. If you wanted to make mini-Spanakopitas for a cocktail party, trim the phyllo sheets into three tall and skinny pieces and make the triangles that way.
Serve with a side salad of mâche or another tender lettuce or with a warm soup for a complete meal.
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