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spanakopita puff pastry recipe cut into squares on white parchment paper.
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5 from 4 votes

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!
Prep Time1 hour
Cook Time40 minutes
Additional Time5 minutes
Total Time1 hour 45 minutes
Course: Greek Appetizers
Cuisine: Greek
Keyword: easy spanakopita, puff pastry, spinach and feta
Servings: 18 pieces
Calories: 179kcal
Author: Ria Mavrikos

Ingredients

  • 1 puff pastry dough 450 grams - comes with two 10" x 10" pre-rolled puff pastry sheets
  • 1/2 cup 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
  • 1/3 cup mozzarella cheese shredded
  • 1/3 cup cheddar cheese shredded
  • 3-4 tablespoons olive oil for brushing the puff pastry

Instructions

  • Saute onion and prep the spinach and herbs.
    Sauté the diced onions with olive oil on low to medium heat for about 10 minutes, until soft and translucent. Remove from heat and set aside. Dice the green onions, using both the white and green parts, and discard the bottom stems. Chop the fresh parsley and dill (remove the stems), and spinach.
    1/2 cup yellow onion, 1 tablespoon olive oil, 1 bunch green onions, 1/4 cup Italian parsley, 1/4 cup fresh dill, 100 grams baby spinach
  • Prepare the spanakopita filling.
    In a large bowl, combine the chopped spinach, green onions, parsley, dill, and feta cheese. Mix together with a large spoon or your hands. In a separate small bowl, whisk together the egg. Pour in the whisked egg, olive oil, salt, pepper, grated parmesan cheese, and rice. Combine thoroughly.
    1 egg, 1/4 cup olive oil, 1/4 teaspoon black pepper, 3/4 tablespoon short or medium-grain white rice, 1/4 teaspoon salt, 1 tablespoon grated parmesan cheese, 1 cup crumbled feta cheese
  • Roll out the puff pastry.
    Remove the puff pastry from its packaging and roll out each sheet to 11" x 11" using a rolling pin. For easier rolling, you can place parchment paper under and over the puff pastry.
    1 puff pastry dough
  • 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 exposed phyllo dough with olive oil.
    3-4 tablespoons olive oil
  • Bake the spanakopita.
    Sprinkle mozzarella and cheddar cheese on top of the spanakopita. Bake in the preheated oven for 40-45 minutes, or until the pastry is puffed and golden brown. Let it rest for a few minutes, then transfer to a cutting board and slice into nine pieces with a sharp knife.
    1/3 cup mozzarella cheese, 1/3 cup cheddar cheese

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