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Spanakopita makes a wonderful side dish at a family meal and it also makes a perfect appetizer for parties. In this video, Eva shows us her take on the traditional Greek dish. Instead of using phyllo, Eva uses puff pastry, which you can find in the frozen section of your local grocery store. It is a lot easier to use and makes a delicious spanakopita.
1 package of frozen spinach
1 cup of chopped green onions
½ cup of chopped red onions
½ cup of chopped dill
½ cup of chopped parsley
1 cup of feta cheese
1 cup of ricotta cheese
Pepper to taste
3 eggs
1 package of puff pastry
Flour to work the dough
1/3 cup of butter melted
About 2 tablespoons of milk
Preheat the oven to 325 degrees.
Allow the frozen spinach to defrost and squeeze out all the excess water. Coarsely chop the spinach and place it in a large bowl. Finely chop the green onions, red onions, dill, and parsley and add this to the spinach. Add the feta cheese, ricotta cheese, and eggs to the mixture and season with freshly ground pepper. Using your hands, mix all of the ingredients together.
Allow the puff pastry to defrost and separate it into two equal parts. Flatten the pastry with a rolling pin (the same way you would with pizza dough) to fit the size of a medium size pan. Butter the pan and lay out half of the puff pastry on the pan. Brush some melted butter on the dough and add the spinach mixture on top.
With your fingers, lightly dampen the top edge of the pan with a little water.
Place the second half of the puff pastry on top of the spinach and cheese mixture. Fold in the edges. Use a fork to help you fold in the edges. Butter the top layer with butter and brush a little bit of milk on top as well.
Cut the dough into squares (but don’t push your knife all the way down, just pierce the top layer).
Allow it to bake in the oven for 1 hour. Afterward allow the spanakopita to cool for a few minutes before you serve.
Enjoy!
Spanikopita is so good. It’s nice to see it in a huge pan. :)
EΥΓΕ, Eva! Πολύ ωραία, very nice!
What’s not to like about spanakopita. It’s perfect and I used to make it with puff pastry when I used to work and did not have a lot of time to make my own phyllo.
I love your style and recipes Eva! I also love spinach and I’m definitely going to try this recipe! Many thanks!
Kudos to all your recipe videos!! I love this recipe, Just reading this recipe in a book, glad I could see the videoa itslef!! Your Pie looks Awesome.
Eva,
thanks so much for this recipe!Now even I can make this….
Hi i was just making this recipe of yours but I just found out that my ricotta cheese in the fridge has gone mouldy and I had no cream cheese to substitue. However I do have sour cream so can i use sour cream instead of ricotta cheese? what do you think will happen if i use it?
Hi, I applaud your blog for informing people, very interesting article, keep up it coming :)
This is a wonderful recipe. Thank you Eva for turning me into a great cook – my Greek relatives were very impressed. The puff pastry is great when you don’t have time for phyllo. Please keep publishing your delicious recipes.
Thank you, very useful. I wasnt actually a big fan of Spinach for many years ( lie, I hated the stuff), but after shacking up with a vegetarian I kind of had to put up with it, and have gradually come to love the stuff. Spinach curry is now my absolute favourite! I recently found adedicated spinach recipes website which is my new favourite site now, you should take a look!
I discovered your blog today and am I ever glad!! I made this for supper tonight and it was a BIG hit with my family. I have made Spanakopita before with phyllo but find this method a lot easier and quicker. Thank you for this wonderful recipe.
Eva your explanations are crystal clear and your recipes just delicious.I am going to try all your vegetarian recipes uploaded on the site.you are a great cook!
When I make spanakopita my phyllo is crisp when I take it out of the oven but after 20 min. it goes soft. My family still love it this way but I would like it to stay crispy on top. Why does this happen?
I have just followed your recipe for a party tonight at the kafeneio in my village in Cyprus and it’s in the oven as we speak!! I hope that it is a hit – it certainly looks wonderful! Thanks for the recipe!! x
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Hi! I found your post nice and interesting
Thanks for sharing. I really enjoy all of your blogs.
Tahnks for sharing this recipe! Just pulled my box of phyllo out of the fridge to make our family recipe and *oops* it was a box of puff pastry! What a relief to see that this will work too!
Love this recipe! I had a great spinach pie at a local restaurant, and wanted to try making it myself. Philo dough seemed sooo annoying, and it is nothing special, you are layering it to make something similar to puff pastry anyway! I love puff pastry, so I searched for a spinach pie recipe using puff pastry and found this one! It was perfect…I just added more cheese because you can never have too much cheese, pepper, and more seasonings, and it is a hit! I even got my husband to eat spinach so that is wonderful. Thank you!
Thanks so much for your comment! I’m also very interested to see if she modifies her lifestyle and becomes a diabetes advocate.Best,Susan
I just made this spinach pie with puff pastry and brushed it with egg yolk and sprinked it with sesame seeds. It is in the oven at the moment and it looks fabulous. Can’t wait to try it.