Easy Greek Spanakopita Puff Pastry Recipe
Easy spanakopita puff pastry made with fresh spinach, green onions, fresh herbs, and creamy feta cheese, all baked together in a golden brown buttery and flaky puff pastry crust!
Servings: 18 pieces
Calories: 179kcal
Ingredients
- 1 packet butter puff pastry dough 450 grams - comes with two 10" x 10" pre-rolled puff pastry sheets
- 1/2 of a yellow onion peeled, diced, and sautéed
- 1 tablespoon olive oil to cook with the onions
- 100 grams baby spinach
- 1 bunch green onions about 1 cup diced
- 1/4 cup Italian parsley
- 1/4 cup fresh dill
- 1 egg room temperature and whisked
- 1 cup crumbled feta cheese
- 1/4 cup olive oil for the spanakopita mixture
- 1/4 teaspoon black pepper
- 3/4 tablespoon short or medium-grain white rice
- 1/4 teaspoon salt
- 1 tablespoon grated parmesan cheese
- 2/3 cup shredded mozzarella and cheddar cheese
- 1/4 teaspoon roasted garlic powder optional
- 3-4 tablespoons olive oil for brushing the puff pastry
Instructions
- Saute onion and prep the spinach and herbs. Sauté the diced onions on low to medium heat for 10 minutes or until soft and translucent. Remove from heat and set aside. Dice the green onions, and discard the bottom stems. Include both the white and green parts of the green onions. Dice the fresh parsley and dill. Removing some of the stems. Chop the spinach.
- Prepare the spanakopita filling. In a large bowl, combine the chopped spinach, green onions, parsley, and dill. Mix together with a large spoon or your hands. In a small separate bowl, whisk together one egg. Pour in the whisked egg, olive oil, salt, pepper, grated parmesan cheese, and rice. Mix well together.
- Roll out the puff pastry. Remove the puff pastry from its packaging and use a rolling pin to roll out each individual sheet to 11" x 11". You can cover the bottom and top of the puff pastry with parchment paper to make it easier to roll out.
- Assemble the spanakopita puff pastry. Preheat the oven to 400°F on bake. Spoon the spinach filling on top of the rolled-out sheet of puff pastry, leaving one to two inches of the phyllo border uncovered. Brush the border with olive oil and fold each side over towards the centre. Brush the outside phyllo with olive oil.
- Bake the spanakopita. Sprinkle mozzarella and cheddar cheese on top. Place the spanakopita galette into the preheated oven and bake for 40-45 minutes or until the pastry is puffed and golden brown. Allow the spanakopita to rest for a few minutes on the baking sheet or a cooling rack. Once cooled, transfer to a cutting board and use a sharp knife to cut each spinach pie into nine pieces.
Notes
- This recipe uses both pastry sheets. The pastry dough will need to be thawed before use. You can thaw the pastry in its individual plastic bags or in the unopened box at room temperature for 2-3 hours or overnight in the fridge.
- The pastry should be cool to the touch when using and before it goes into the oven. This will help the puff pastry puff up beautifully in the hot oven.
- Allow enough time for the oven to preheat so that it's at 400°F when you put the spanakopita puff pastry in the oven. This is because puff pastry depends on even heat to rise and puff. If you have a large enough oven and baking sheet, then you can place both spanakopita galettes on the same baking sheet. Allow a couple of inches in between because the pastry will puff and expand as it bakes.
- Use a light-coloured baking sheet so that the spanakopita can bake evenly. The oven should be on bake, and place the baking sheet on the second rack from the bottom. The high heat helps the puff pastry rise and become crispy. If it doesn't cook properly on the bottom, then the bottom may become soggy.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 235mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 741IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg