Spanakopita Recipe With Puff Pastry
Spanakopita is a delicious Greek dish that no one can resist! This savory pastry is filled with spinach and feta cheese, all wrapped up in flaky, golden puff pastry. It’s perfect for a quick snack, a delightful appetizer, or a light meal. Best of all, making Spanakopita with puff pastry is easier than you might think. Let’s dive into this mouth-watering recipe!
What You’ll Need for Spanakopita Recipe With Puff Pastry
To create your delicious Spanakopita, you’ll need the following ingredients:
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 1 garlic clove, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1/4 cup fresh parsley, chopped
- 2 Tablespoons fresh cilantro, chopped
- 1 Tablespoon fresh dill, chopped
- Salt and black pepper to taste
- 2 large eggs, divided
- 3/4 cup crumbled feta cheese
- 2 sheets frozen puff pastry, thawed but still cold
- Optional: 1 Tablespoon butter or oil for brushing
Now that you have everything ready, let’s get cooking!
Step-by-Step Spanakopita Recipe
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In a pan over medium heat, heat the olive oil and sauté the diced onion until it becomes fragrant. This should take about 3-4 minutes. Next, add the minced garlic and sauté for another 30 seconds until it is aromatic.
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Add the thawed and squeezed spinach, along with the fresh parsley, cilantro, dill, salt, and pepper. Mix everything together and cook for about 3 minutes. Once done, remove the pan from heat and let the mixture cool for about 10 minutes.
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Stir in one beaten egg and the crumbled feta cheese into the cooled spinach mixture until well combined.
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Preheat your oven to 400°F (200°C). In a small bowl, beat the remaining egg and set it aside.
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Cut each sheet of puff pastry into 12 equal squares, making 24 squares in total.
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Lightly brush the cups of a mini muffin tin with butter or oil. This step is optional, but it helps to prevent the puff pastry from sticking.
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Press each puff pastry square into the bottom of one muffin tin cup, ensuring the edges come up the sides. Fill each cup with the spinach filling. Then fold the edges of the pastry over the filling and brush the tops with the beaten egg.
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Bake in the oven for about 25 minutes or until the tops are golden brown and flaky.
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Allow them to cool slightly before serving. This step helps the filling set a bit more!
Serve & Enjoy Spanakopita
These delightful Spanakopita bites are best served warm. You can plate them beautifully on a serving platter and garnish with a sprinkle of extra fresh herbs. Pair them with a side of tzatziki sauce for dipping or a fresh salad for a complete meal. They’re perfect for parties, potlucks, or a cozy family dinner!
Recipe Tips & Variations
- Spinach Alternatives: If you can’t find frozen spinach, fresh spinach works well too! Just sauté it until wilted and chop it before adding to the mixture.
- Cheese Choices: Feel free to mix different cheeses! A blend of feta and ricotta can create a creamier filling.
- Herb Variations: Add other herbs to suit your taste, like chives or mint, for a unique twist.
Spanakopita FAQs
Can I make Spanakopita ahead of time?
Absolutely! You can prepare the filling and fill the pastry cups. Just store them in the fridge until you’re ready to bake.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results!
Can I freeze Spanakopita?
Yes! Freeze the filled pastries before baking. Just pop them in the oven straight from the freezer when you’re ready to enjoy. They may take a few extra minutes to bake.
Now that you have all the tips and tricks, I hope you feel inspired to make this delicious Spanakopita recipe with puff pastry. Enjoy the wonderful flavors with family and friends, or savor the leftovers all to yourself! Happy cooking!
Spanakopita
Ingredients
Filling
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1/4 cup fresh parsley, chopped
- 2 Tablespoons fresh cilantro, chopped
- 1 Tablespoon fresh dill, chopped
- Salt and black pepper to taste
- 2 large eggs, divided
- 3/4 cup crumbled feta cheese
Pastry
- 2 sheets frozen puff pastry, thawed but still cold
- 1 Tablespoon butter or oil for brushing (optional)
Instructions
Preparation
- In a pan over medium heat, heat the olive oil and sauté the diced onion until fragrant, about 3-4 minutes.
- Add the minced garlic and sauté for another 30 seconds until aromatic.
- Stir in the thawed spinach, parsley, cilantro, dill, salt, and pepper. Cook for about 3 minutes and then remove from heat to cool for 10 minutes.
- Mix one beaten egg and crumbled feta cheese into the cooled spinach mixture until well combined.
- Preheat your oven to 400°F (200°C).
- In a small bowl, beat the remaining egg and set it aside.
- Cut each sheet of puff pastry into 12 equal squares, making 24 squares total.
Assembling
- Lightly brush the cups of a mini muffin tin with butter or oil (optional).
- Press each puff pastry square into the bottom of each muffin tin cup. Fill with the spinach filling.
- Fold the edges of the pastry over the filling and brush the tops with the beaten egg.
Baking
- Bake for about 25 minutes until the tops are golden brown and flaky.
- Allow to cool slightly before serving.
