Spinach Pie in Puff Pastry Spanakopita
Golden, flaky, and packed with a savory blend of fresh spinach, creamy feta, and ricotta cheeses, this Spinach Pie in Puff Pastry Spanakopita is a delightful twist on the classic Greek dish. Nestled between layers of buttery puff pastry, a fragrant mixture of sautéed spinach, garlic, and onion is enhanced with a hint of nutmeg and the brightness of fresh dill and parsley. Perfectly golden and puffed after baking, this dish offers an irresistible balance of crisp pastry and creamy filling. Whether served as a main course or a festive appetizer, this easy-to-follow recipe is an elegant yet comforting option for any occasion. Ready in just over an hour and serving 6, it's ideal for everyday dinners or special gatherings.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 500 grams fresh spinach
- 200 grams feta cheese
- 100 grams ricotta cheese
- 2 large eggs
- 1 medium onion
- 2 tablespoons olive oil
- 2 tablespoons dill (fresh, chopped)
- 2 tablespoons parsley (fresh, chopped)
- 2 cloves garlic
- 0.25 teaspoons nutmeg (ground)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon butter (melted)
Instructions
Thaw the puff pastry sheets according to the package instructions.
Preheat the oven to 190°C (375°F).
Wash and dry the fresh spinach. Roughly chop it and set aside.
Finely chop the onion and garlic.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the chopped spinach to the skillet in batches, cooking until wilted. Remove any excess liquid by draining or pressing the spinach mixture.
Transfer the cooked spinach mixture to a large bowl and let it cool for 5-10 minutes.
Crumble the feta cheese into the bowl and add the ricotta cheese, eggs, chopped dill, chopped parsley, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly combined.
Roll out one puff pastry sheet on a lightly floured surface and place it in a greased 9-inch pie pan or baking dish, allowing the edges to hang over the sides.
Fill the pie shell with the spinach mixture, spreading it out evenly.
Roll out the second puff pastry sheet and place it on top of the pie, sealing the edges by pinching or crimping them together. Trim any excess pastry.
Brush the top of the pastry with melted butter and use a sharp knife to make a few small slits for steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and puffed.
Remove from the oven and let cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 9.6 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2012 mg | 155% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
