Greek Spinach Pie (Spanakopita)

Yield: 4 servings as a main course, 6-8 as a side dish or appetizer

Time: 60 minutes

Spanakopita, the ever popular spinach pie, from Greece. The traditional preparation is a patient work of layering and applying butter on each of the phyllo sheets. I re-engineered this process using ready made puff pastry. It is so much easier, quicker and the result is great!

Ingredients:

US MeasuresMetric
  • 17 oz puff pastry package with 2 sheets, thawed according to package directions
  • 1 1/2 lbs spinach leaves, washed and spun dry
  • 3 Tbsp unsalted butter
  • 2 medium-size onions, finely chopped
  • 3 garlic cloves, finely minced
  • 1/4 cup scallions, finely sliced
  • 1/4 cup flat-leaf (Italian) parsley, finely chopped
  • 2 Tbsp fresh dill
  • 1 cup feta cheese, crumbled
  • 1/4 cup Parmesan cheese
  • 3 large eggs, beaten
  • 1 large egg beaten with 1 Tbsp water (egg wash)
  • salt and freshly ground pepper
  • 3/4 tsp white pepper
  • 1/4 tsp nutmeg
  • 480 g puff pastry package with 2 sheets, thawed according to package directions
  • 675 g spinach leaves, washed and spun dry
  • 3 Tbsp unsalted butter
  • 2 medium-size onions, finely chopped
  • 3 garlic cloves, finely minced
  • 16 g scallions, finely sliced
  • 8 g flat-leaf (Italian) parsley, finely chopped
  • 2 Tbsp fresh dill
  • 110 g feta cheese, crumbled
  • 25 g Parmesan cheese
  • 3 large eggs, beaten
  • 1 large egg beaten with 1 Tbsp water (egg wash)
  • salt and freshly ground pepper
  • 3/4 tsp white pepper
  • 1/4 tsp nutmeg

Preparation:

Preheat oven to 375°F/190°C.

Line a baking sheet with parchment paper. Set aside. 

Melt butter in a large saucepan over medium heat and cook onions for 5 minutes, or until soft. Add spinach leaves and garlic and cook until spinach has wilted and most of the liquid has evaporated. Set aside to cool in a strainer over a bowl.

Add the 3 beaten eggs, scallions, parsley, dill, feta, parmesan, salt, pepper, and nutmeg to spinach and onions. Mix well with a fork. 

Place one sheet of puff pastry on the parchment paper. Spread the spinach mixture over the pastry, leaving a border of 1-inch (2,5 cm) all around the edges. Keep the spinach flat do not pile high. Brush the edges with the egg wash. Cover with the second sheet of pastry on top of the spinach spread. Press edges together with the fingertips with or fork, making sure mixture is well sealed in. Brush just the top with egg wash. Gently make a diamond pattern on top of the puff pastry taking care not to cut through. Poke a few holes on the top with a skewer to allow steam to escape. Bake 30-40 minutes, until golden brown.

Serve warm or at room temperature.

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