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Spanikopita with Wagyu Beef and Tzatziki

Spanikopita with Wagyu Ground Beef and Tzatziki

Prep Time: 45 Minutes 
Cook Time: 35 Minutes
Servings: 20 Spanikopita
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Filo Dough (thawed)
  • 12 OZ Butter (melted)
  • 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 10 OZ Frozen Spinach (thawed, squeeze out all of the water)
  • 1 Small Yellow Onion (small diced)
  • 1/4 CUP Olive Oil
  • 1/2 CUP Green Onion (minced)
  • 1/4 CUP Parsley (minced)
  • 1/2 TBSP Dill (minced)
  • 1/4 TSP Nutmeg
  • 1/2 CUP Mizithra Cheese (grated)
  • 1/2 CUP Feta Cheese (crumbled)
  • 1/4 CUP Parmesan Cheese (grated)
  • 2 Eggs
  • 1 TSP Kosher Salt
  • 1/4 TSP Black Pepper
Tzatziki Sauce
  • 1 Cucumber (grated, squeeze out all of the water)
  • 2 Garlic Cloves (minced)
  • 1 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 10 OZ Greek Plain Yogurt
  • 1 TBSP Olive Oil
  • 2 TSP Mint (minced)
  • 2 TSP Dill (minced)


            • Pastry Brush
            • Pizza Cutter
            • Baking Sheet with Parchment Paper
            • Large Saute Pan
            • Large Bowl
            • Medium Bowl
            • Box Grater

            FIRST STEP

            Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            In a large saute pan, heat the olive oil over medium-high heat.

            Add in the Wagyu ground beef, and brown the beef.

            Cook the Wagyu ground beef until it's no longer pink, and add in the diced yellow onion and minced green onion.

            Saute the onions for 5 minutes or until translucent.

            Add the thawed and squeezed spinach to the pan, and cook until the spinach is incorporated.

            Place the contents of the pan in a large bowl, and chill in the refrigerator for 20 minutes.


            In a medium bowl, mix the grated mizithra cheese, crumbled feta cheese, grated parmesan cheese, eggs, minced parsley, minced dill, nutmeg, kosher salt, and black pepper. This is your cheese mixture.

            Once the Wagyu beef and spinach mixture has cooled, fold it into the cheese mixture until incorporated.

            This is your filling.


            Preheat the oven to 375°F.

            Lay out a sheet of thawed Filo dough on a flat surface. Brush the dough sheet with melted butter.

            Then, add another dough sheet on top of the buttered dough sheet.

            Repeat the process until you have 4 stacked layers of buttered Filo dough.

            Cut the Filo dough into 5 equal-size strips (each about 4 inches wide).

            At the bottom of each dough strip, place 3 tablespoons of filling.

            Fold the Filo dough over the filling into a triangle, similar to how you would fold a flag. Keep going in this manner until you reach the end of the dough strip. The filling should be totally enclosed in the dough.

            Brush the exterior of the finished "triangle" with butter, and place it on a parchment paper-lined baking sheet.

            Repeat this until all of the filling has been utilized (wrapped in the Filo dough, creating "triangles").

            Bake the Spanikopita for 20 minutes or until golden brown.

            Make the Tzatziki sauce while the Spanikopita are baking.


            Shred the cucumber on the large holes of a box grater, and squeeze out the water.

            Place the cucumber in a bowl, and add the minced garlic, kosher salt, black pepper, Greek yogurt, olive oil, minced mint, and minced dill. Stir to combine.

            Refrigerate the Tzatziki sauce until ready to serve.

            FINAL STEPS

            Place the baked Spanikopita on a large plater.

            Serve them warm with a bowl of Tzatziki sauce, and enjoy!

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