Spanakopita with Puff Pastry Recipe

Introduction

Spanakopita, a classic Greek spinach pie, is traditionally made with filo dough, but this version uses puff pastry for an easy, flaky twist. These bite-sized pastries are filled with a flavorful mixture of spinach, herbs, and feta cheese, perfect as appetizers or snacks.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 garlic clove, minced
• 10 oz frozen chopped spinach, thawed and squeezed
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh dill, chopped
• Salt and black pepper to taste
• 2 large eggs, divided
• ¾ cup crumbled feta cheese
• 2 sheets frozen puff pastry, thawed but still cold
• Optional: 1 tablespoon butter or oil for brushing

Instructions

1. Step 1: In a pan over medium heat, sauté the diced onions in olive oil until fragrant. Add the minced garlic and sauté for another 30 seconds.
2. Step 2: Add the thawed spinach, parsley, cilantro, dill, salt, and pepper. Mix well and cook for 3 minutes. Remove from heat and let cool for 10 minutes.
3. Step 3: Stir one beaten egg and the crumbled feta cheese into the cooled spinach mixture until combined.
4. Step 4: Preheat the oven to 400°F (200°C). Beat the remaining egg in a small bowl for brushing.
5. Step 5: Cut each puff pastry sheet into 12 equal squares.
6. Step 6: Lightly brush the cups of a mini muffin tin with butter or oil (optional, to prevent sticking).
7. Step 7: Press each puff pastry square into the bottom of a muffin cup. Fill each with the spinach mixture, then fold the corners of the pastry over the filling to close. Brush the top of the pastry with the beaten egg.
8. Step 8: Bake in the preheated oven for about 25 minutes, or until the pastry is puffed and golden brown.
9. Step 9: Let the spanakopita cups cool slightly before removing from the tin and serving.

Tips & Variations

• For a richer flavor, add a bit of grated Parmesan cheese to the filling.
• Try substituting fresh spinach for frozen if available; just sauté and drain it well before use.
• To make these vegan, replace the eggs and feta with a tofu-based filling and use a dairy-free pastry.
• Brush the tops with sesame seeds before baking for added texture and flavor.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10 minutes to restore crispness. They can also be frozen before baking; bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Just sauté it until wilted, then drain any excess moisture before mixing it with the other ingredients to prevent soggy pastries.

Do I have to use a mini muffin tin for these?

Using a mini muffin tin helps shape the pastries evenly and hold the filling inside. If you don’t have one, you can bake the filled puff pastry squares on a baking sheet, but they may not hold their shape as well.

Spanakopita with Puff Pastry Recipe

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4.7 from 100 reviews

This Spanakopita recipe with puff pastry offers a delightful twist on the traditional Greek spinach pie. Using crisp, flaky puff pastry instead of the usual phyllo dough, this dish combines sautéed spinach and herbs with creamy feta cheese, all baked into perfectly portioned mini bites. Ideal as an appetizer or snack, these golden, savory pastries are easy to prepare and bursting with Mediterranean flavors.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 24 mini spanakopita cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 2 Tablespoons olive oil
• 1 medium yellow onion, diced
• 1 garlic clove, minced
• 10 oz frozen chopped spinach, thawed and squeezed
• ¼ cup fresh parsley, chopped
• 2 Tablespoons fresh cilantro, chopped
• 1 Tablespoon fresh dill, chopped
• Salt and black pepper to taste
• 2 large eggs, divided
• ¾ cup crumbled feta cheese

Puff Pastry

• 2 sheets frozen puff pastry, thawed but still cold

Optional

• 1 Tablespoon butter or oil for brushing

Instructions

1. Sauté Onions and Garlic: Heat olive oil in a pan over medium heat. Add the diced onion and sauté until fragrant and translucent, approximately 4-5 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
2. Cook Spinach and Herbs: Stir in the thawed and squeezed spinach, chopped parsley, cilantro, dill, salt, and black pepper. Mix thoroughly and cook the mixture for 3 minutes to heat through and meld the flavors. Remove from heat and let it cool for 10 minutes to prevent cooking the eggs prematurely.
3. Prepare the Filling: In a bowl, combine the cooled spinach mixture with one beaten egg and the crumbled feta cheese. Mix well to create a cohesive filling.
4. Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (204°C). Beat the remaining egg in a small bowl to use as an egg wash for brushing the pastry.
5. Cut Pastry and Prepare Muffin Tin: Cut each sheet of puff pastry into 12 equal squares, totaling 24 pieces. Lightly brush the cups of a mini muffin tin with butter or oil to prevent sticking (optional but recommended).
6. Assemble Mini Spanakopita Cups: Press each puff pastry square into the bottom of a muffin cup. Fill each pastry cup with a spoonful of the spinach and feta filling. Fold the edges of the pastry over the filling as desired, creating a rustic shape. Brush the tops with the beaten egg for a golden finish.
7. Bake: Place the muffin tin in the preheated oven and bake for 25 minutes or until the puff pastry is golden brown and crispy.
8. Cool and Serve: Remove from oven and let the mini spanakopita cool slightly before removing from the tin and serving warm.

Notes

• Ensure spinach is well-drained to avoid soggy pastry.
• Fresh herbs boost flavor but can be adjusted according to preference.
• The egg wash helps achieve a shiny, golden crust.
• These can be made ahead and reheated in the oven to retain crispness.
• For a dairy-free option, substitute feta with a plant-based cheese and omit egg or use an egg replacer.

Keywords: Spanakopita, Puff Pastry, Greek Appetizer, Spinach Pie, Feta Cheese, Mini Pastries, Vegetarian, Mediterranean