Puff Pastry Spinach and Cheese Pie (Spanakopita)
ID: e9246509...
A delicious and simplified version of the traditional Greek spinach pie, using convenient puff pastry instead of phyllo dough. It features a rich filling of spinach, feta, ricotta, fresh herbs, and eggs, baked to a golden and crispy finish.
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🍳 Cooking Flow
Squeeze thawed spinach dry, chop it, and mix thoroughly with onions, herbs, cheeses, pepper, and eggs. → Roll out one half of the puff pastry, place in a buttered pan, and brush with melted butter. → Spread the filling, wet the pastry edges, and seal with the second rolled-out pastry layer using a fork. → Brush with butter and milk, score cutting lines, and bake at 325°F for 1 hour.
Cooking Steps
Brief Cooking Order
Squeeze thawed spinach dry, chop it, and mix thoroughly with onions, herbs, cheeses, pepper, and eggs. → Roll out one half of the puff pastry, place in a buttered pan, and brush with melted butter. → Spread the filling, wet the pastry edges, and seal with the second rolled-out pastry layer using a fork. → Brush with butter and milk, score cutting lines, and bake at 325°F for 1 hour.
Introduction
A delicious and simplified version of the traditional Greek spinach pie, using convenient puff pastry instead of phyllo dough. It features a rich filling of spinach, feta, ricotta, fresh herbs, and eggs, baked to a golden and crispy finish.
Step 1
Take the thawed frozen spinach and squeeze all the juice out using your hands.
Step 2
Chop the squeezed spinach on a cutting board and place it into a deep mixing bowl.
Step 3
Add 1 cup of chopped green onions and 1/2 cup of chopped red onions to the bowl.
Step 4
Add 1/2 cup of chopped dill and 1/2 cup of chopped parsley to the mixing bowl.
Step 5
Add 1 cup of feta cheese, 1 cup of ricotta cheese, and freshly ground black pepper to the bowl. Do not add salt.
Ingredients List
Important Notes
Let the puff pastry thaw in the refrigerator for at least 24 hours before working with it.
Do not add salt to the filling, as feta cheese is already naturally salty.
Squeeze as much liquid as possible from the spinach to prevent the crust from becoming soggy.
Use butter or olive oil instead of margarine, as margarine might make the pastry less crispy.
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