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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.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
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.