Puff Pastry Spinach Feta Pie (Greek Spanakopita) is a delightful dish that embodies the essence of comfort food. This recipe is perfect for family gatherings, casual weeknight dinners, or even as an impressive dish for your next brunch. With its flaky, golden-brown puff pastry enclosing a rich, creamy filling of fresh spinach and crumbled feta, it’s hard not to fall in love with every bite. This step-by-step guide will help you create an irresistible Spanakopita that will transport your taste buds to the sun-kissed streets of Greece!

Ingredients

• 2 sheets puff pastry (28 x 40 cm / 11 x 15 inches, about 350 grams each) – The foundation of our pie, these sheets will puff up beautifully in the oven, creating a crispy, buttery layer that contrasts delightfully with the creamy filling.
• Olive oil – A splash of this aromatic oil adds richness and depth, enhancing the overall flavor of the dish.
• 1 egg yolk – This golden gem will give our pie a beautiful, glossy finish when brushed on top before baking.
• 500 grams (1.1 pounds) fresh spinach (or thawed frozen spinach) – The star ingredient, this leafy green imparts a vibrant color and a wealth of nutrients.
• 5 spring onions (minced, about 140 grams) – Their mild, sweet flavor will add a subtle crunch and aromatic quality to the filling.
• 80 grams (6 tablespoons) butter – Bringing a rich, creamy texture to the filling, this butter is key to achieving that luscious mouthfeel.
• 80 grams (8 tablespoons) all-purpose flour – This will help thicken the filling, making it hearty and substantial.
• 500 ml (2 cups) milk (at room temperature) – Using milk at room temperature allows it to blend smoothly, creating a creamy base for the pie.
• 2 large eggs (at room temperature) – These eggs will bind the filling together, adding richness and moisture.
• 350 grams (2½ cups) crumbled feta cheese – This briny cheese elevates the flavors while adding a delightful creaminess that pairs perfectly with the spinach.
• 3 loaded tablespoons minced dill (or 1 teaspoon spearmint) – An aromatic herb that brightens up the filling, making each bite fragrant and flavorful.

Step-by-Step Directions

To begin, thaw the puff pastry in the fridge overnight. This ensures that it defrosts gently, preserving its texture. Before you’re ready to assemble your pie, let the sheets sit at room temperature for about 45 minutes, allowing them to become pliable.

While the pastry is thawing, melt the butter in a sauté pan over medium heat. Add the minced spring onions and sauté until they become soft and translucent. This step infuses the butter with flavors and lays the groundwork for the filling.

Next, add the fresh spinach to the pan in batches, seasoning lightly with salt. Allow the first batch to wilt before adding more, which will ensure even cooking. After all the spinach is in the pan, sauté until it is tender and vibrant.

Once your spinach is perfectly cooked, stir in the flour using a wooden spoon, allowing it to coat the spinach evenly. Adjust the heat to medium-low, then pour in the milk, stirring frequently. Cook this mixture until it thickens into a creamy consistency. When it reaches the desired texture, remove the pan from heat and let cool for at least 30 minutes.

After the filling has cooled, add the eggs, crumbled feta cheese, and minced dill. This step integrates all the flavors together; give it a good mix, and season with salt and pepper to taste. It should be warm but not hot to avoid cooking the eggs prematurely.

Now, preheat the oven to 175°C / 350°F. While the oven is heating, prepare a baking dish (23 x 33 cm / 9 x 13 inches) by brushing it liberally with olive oil. This step prevents sticking and adds flavor.

Once your baking dish is ready, lay one puff pastry sheet in the pan. Gently press it to fit the shape of the pan. Next, spread the spinach-feta filling evenly across the bottom, ensuring every bite will be loaded with deliciousness.

Then, top the filling with the second puff pastry sheet. Press the edges of both sheets together to seal in all that tasty filling. Trim any excess pastry if needed, then using a sharp knife, cut the top layer into 15 square pieces, making sure not to cut all the way through to the bottom.

For a glossy finish, whisk the egg yolk with 2 tablespoons of water and brush this mixture over the top of the pie. This will give it a beautiful, golden-brown hue as it bakes. Place the pie in the preheated oven and bake for about 1 hour. If it starts to puff up too much, run a knife through the cut sections to allow steam to escape, ensuring an even bake.

Once baked to a lovely honey-golden color, remove the pie from the oven and let it cool for at least one hour at room temperature. This cooling period helps the filling set, making it easier to slice and serve.

Tips & Tricks

To elevate your Puff Pastry Spinach Feta Pie, consider adding some roasted pine nuts or sunflower seeds to the filling for an extra crunch. Alternatively, you can experiment with different herbs like fresh parsley or chives for varied flavor. If you prefer a zestier pie, a squeeze of lemon juice can brighten the filling beautifully.

Serving Suggestions & Pairings

Spanakopita is versatile and can be served warm or at room temperature, making it ideal for buffets, picnics, or a casual family dinner. Pair it with a fresh Greek salad, complete with Kalamata olives and tangy vinaigrette, or enjoy it alongside a dollop of classic tzatziki sauce for added creaminess and flavor. It also makes a lovely appetizer served with a glass of chilled white wine!

Nutritional Information

One slice of Puff Pastry Spinach Feta Pie contains approximately 300 calories, including a balanced mix of carbohydrates, proteins, and healthy fats from the ingredients. The spinach offers essential vitamins A and C, calcium from the feta, and the egg provides a protein boost, making this dish not just delicious but nutritious too.

Storing Tips & Variations

To store leftovers, wrap the pie tightly in plastic wrap or keep it in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices wrapped in foil for up to 3 months. To reheat, thaw overnight in the fridge, then warm in the oven until heated through.

For variations, feel free to substitute the spinach with other greens like Swiss chard, or add sautéed mushrooms for a different flavor profile.

Conclusion

Puff Pastry Spinach Feta Pie (Greek Spanakopita) is a dish that’s sure to please everyone at your table. It’s easy to make, delicious, and brings a taste of Greece right into your kitchen. We encourage you to try this recipe and share your experience—whether it’s a family gathering or a cozy night in, Spanakopita never fails to impress!

FAQs

1. Can I use frozen spinach instead of fresh?
Yes, thawed frozen spinach works perfectly. Just ensure to squeeze out any excess moisture before using it in the filling.

2. How do I know when the pie is done baking?
The pie is ready when it is golden brown and puffy. A knife inserted into the center should come out clean without any liquid filling.

3. Can I make Spanakopita ahead of time?
Absolutely! You can assemble and refrigerate the pie a day in advance. Just remember to brush the egg yolk before baking.

4. What can I serve with Spanakopita?
It pairs well with a crisp Greek salad, tzatziki sauce, or even alongside a light soup for a more filling meal.

5. How do I reheat leftover Spanakopita?
For the best results, reheat in the oven at 180°C (350°F) for about 15-20 minutes until warmed through and crispy.

Spanakopita

A delightful Greek dish featuring flaky puff pastry filled with a creamy mixture of fresh spinach and feta cheese, perfect for family gatherings or brunch.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Appetizer, Main Course

Cuisine: Greek

Calories: 300

Ingredients Method Notes

Ingredients

  

For the pastry

• 2 sheets puff pastry (28 x 40 cm / 11 x 15 inches, about 350 grams each) Thaw in the fridge overnight.
• 1 tablespoon olive oil For brushing the baking dish.

For the filling

• 500 grams fresh spinach (or thawed frozen spinach) Spinach should be cooked until tender.
• 140 grams spring onions (minced, about 5) Adds mild sweetness and crunch.
• 80 grams butter For sautéing.
• 80 grams all-purpose flour To thicken the filling.
• 500 ml milk (at room temperature) Ensures smooth blending.
• 2 large eggs (at room temperature) Bind the filling.
• 350 grams crumbled feta cheese Adds creaminess and flavor.
• 3 tablespoons minced dill (or 1 teaspoon spearmint) Herbs to flavor the filling.
• 1 egg yolk for brushing Gives a glossy finish.

Method

 

Preparation

1. Thaw the puff pastry in the fridge overnight. Let sit at room temperature for 45 minutes before using.
2. Melt the butter in a sauté pan over medium heat. Add the minced spring onions and sauté until soft.
3. Add the fresh spinach in batches, seasoning lightly with salt, and sauté until tender.
4. Stir in the flour and allow it to coat the spinach. Pour in the milk, stirring frequently, and cook until thickened. Remove from heat and let cool for 30 minutes.
5. Once the filling has cooled, mix in the eggs, crumbled feta cheese, and minced dill. Season with salt and pepper.

Baking

1. Preheat the oven to 175°C / 350°F. Brush a 23 x 33 cm baking dish with olive oil.
2. Place one puff pastry sheet in the pan and spread the filling evenly. Cover with the second sheet and seal edges.
3. Cut the top layer into 15 square pieces without cutting all the way through.
4. Whisk the egg yolk with 2 tablespoons of water and brush it over the pastry.
5. Bake for about 1 hour, checking to cut slits for steam if it puffs up too much.
6. Let cool for at least 1 hour before serving.

Notes

For added crunch, consider incorporating roasted pine nuts or sunflower seeds into the filling. A squeeze of lemon juice can enhance the flavor profile.