Puff Pastry Spanakopita

by Hinda
4 People
50 min

Spanakopita is a traditional Greek dish. Literally, it is a spinach pie made with phyllo dough, spinach and feta cheese. This can be made in a pie shape round or rectangular or in individual portion like a finger food. But today I’m making it differently a bit. I replaced the phyllo with the puff pastry and I made it in a medium ceramic pans just enough for two people at a time.

what is the difference between phyllo and puff pastry? Sure both are many layered but puff pastry and phyllo are not interchangeable. If you compared the two, phyllo would look like a sheaf of tissue paper while puff pastry would seem much thicker, more like regular pastry dough. The taste will be different too. instead of a flaky and dry texture with the phyllo, it will be more rich and buttery with the puff pastry. So you choose your own dough if you’d like.

Recipe details
  • 4  People
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • . Frozen Puff pastry thawed
  • . 10 oz frozen spinach, thawed and squeezed dry
  • . 1 onion chopped
  • . 3 garlic cloves
  • . 3 tablespoons butter
  • . 3 eggs beaten
  • . 1 cup feta cheese
  • . 1 teaspoon salt
  • . 1 teaspoon black pepper
  • . 1/2 teaspoon nutmeg

Preheat oven to 375. Line a baking sheet with parchment (preferable), or just well butter the pan.
Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
Beat eggs in medium bowl. Add cooked onion, spinach and feta. Add salt, pepper, & nutmeg. Mix well with fork.
Place one unfolded sheet of puff pastry on the parchment in a pan. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash. Cut a few slits in the top with a sharp knife to allow steam to escape. 
Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
  • You can freeze unbaked and unglazed spanakopitas in plastic wrap for up to 2 weeks. Before baking, thaw them overnight in the refrigerator. Whisk 1 egg yolk with 1 tsp. water and brush on each pastry. Cut a small vent in the pastries and bake as above.
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