Spanakopita with Puff Pastry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes or until the puff pastry is golden brown and crispy.
- 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
Find it online: https://mixitwitjoe.com/spanakopita-with-puff-pastry-recipe/
