Spanakopita is a Greek spinach pie, a delicious holiday comfort food that is easy to make. It is one of my favorite Greek appetizer recipes. This spanakopita recipe is made even easier using buttery, flaky puff pastry.
Spanakopita is traditionally made into a pie or triangle. Earthy spinach filling flavored with herbs and feta cheese is stuffed between layers of crunchy, buttery phyllo dough. I'm pretty much used to working with phyllo dough and feel comfortable around it, but when I asked you on Instagram, you clearly stated that you like puff pastry more. So here we are with an amazing side dish of Spanakopita puffs.
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❤️ Why You'll Love It
Guys, you are in for a treat, seriously. If you or your kids are struggling to eat spinach, this is the answer.
I could not believe my eyes when my kids devoured these. Thinking they were just hungry and would probably eat a couple, then stop when they notice the spinach. I kept warning them, "These have spinach.... these have spinach," and to my surprise, they liked it so much that I could hardly get myself and hubby two of them to get a taste.
I used to hate spinach when I was young, I hate everything about it 😳. So I guess like mother like son(s). I guess if my mom knew this recipe back then, she could have convinced me to eat spinach as well.
The traditional way of cooking spinach back then in Egypt was to make a beef stew with tomato sauce. My mom used to add a hint of cilantro to spinach which really gives spinach a nice flavor and more tartness. I used this trick in making this spanakopita but, if you do not have a taste for cilantro then skip it.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Olive oil
- Yellow onion and garlic
- Frozen spinach thawed and squeezed
- Fresh parsley, cilantro and dill
- Salt and black pepper
- Large eggs
- Feta cheese
- Puff pastry sheets
📋 Ingredient Notes
Spanakopita is traditionally made into a phyllo pie. Somehow, I like this meat phyllo pie, but the filling is different, of course. The spanakopita filling is made with spinach and herbs like parsley and dill, and I've also used cilantro. This is very forgiving, so you can get away with skipping cilantro and dill, but try to find parsley. Eggs and feta cheese are also added to the mixture.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- We'll start by making the spinach filling. I've used frozen spinach, thawed of course. Then I squeezed all the water I can with my hand through a mesh strainer.
- In a large skillet over medium heat, saute onion and garlic in olive oil until fragrant.
- Add spinach, fresh herbs, and spices, mixing everything well.
- Set aside to cool to room temperature before adding the eggs. When it has cooled down, mix in eggs and feta cheese.
- Unroll the first sheet of puff pastry and cut it into 12 equal squares.
- Brush each of the mini muffin tin cup with melted butter, this step is optional, I like to be 100% sure that it will not stick for easy removal.
- Place a piece of puff pastry in each cup and fill with the spinach filling.
- Fold it close and brush with egg wash to seal. Bake for 25-30 minutes or until golden brown.
👍 Amira's Tips
- As I've stated before, herbs are optional but highly appreciated; parsley is a must.
- You can use fresh spinach if you like; make sure to drain after cooking.
- For an even easier and quicker recipe, you can skip cooking the filling and mix the ingredients well in a large bowl. This does not apply if you are using fresh spinach. For my picky eaters, I had to cook the spinach mixture first for just a couple of minutes to soften the onions to their liking.
🧺 Storage
Refrigerate— Place leftover spanakopita in an airtight container and refrigerate for 3-4 days.
Freeze — Place baked spanakopita in a freezer-safe container, or plastic bag, and freeze for up to 3 months.
Reheat—Place the spanakopita on a baking tray and reheat in a 300F oven until warmed thoroughly. If frozen, there is no need to thaw.
⌛ Make Ahead
You can make them the night before you want to serve. Assemble the spanakopita but do not bake it. Cover tightly with plastic wrap and refrigerate, then bake just before serving.
🍽️ Serve With
These spanakopita puffs are intended to be served as a side dish or starter. It is a great side for gatherings, especially on holidays. I liked it with Greek Yogurt Dill sauce, but you can serve it along any other Mediterranean dips like Hummus, Baba ganoush, tahini, or with any salad like this fattoush or eggplant salad. It goes perfectly with a main dish of kebab as well.
👩🍳 Variations
- Mix in some lemon zest with the spinach mixture for extra tartness.
- Although not authentic, you can mix in cream cheese for a creamy spinach mix.
- You can also roll them instead of using a muffin tin to make spanakopita puff pastry pinwheels.
🥣 Equipment
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- Mini muffin tin
- Large skillet
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Dip them in your favorite dip, but these are incredible on their own. If you have leftovers, store them in the fridge and warm them up a bit in the oven on a baking sheet. Leftovers make great snacks or lunches for the next day.
📣 Related Recipes
- Easy beef empanada recipe with store bought dough and juicy flavorful ground beef mixture all baked until flaky, golden and puffy.
- If you're craving a delightful treat with minimal effort, this irresistible Puff Pastry Chocolate Croissants Recipe is the right fit for you. Flaky, buttery layers oozing with warm chocolate with a little crunch at the top, perfect for parties or quick snack.
- Try this festive lemon raspberry tarts next time. An easy dessert made with your favorite... puff pastry.
More Party Appetizers
- Potato Croquettes are crispy, golden brown savory bites. Irresistibly delicious and perfect for any occasion! Serve as a crowd-pleasing appetizer or a delightful side dish.
- These Potato Cheese Balls are a delicious bite-size snack with a crispy exterior and a gooey, melty cheese center. They are a savory and satisfying kid-friendly snack or side dish.
- Make this easy baked brie in puff pastry recipe today! It’s perfect for entertaining guests or serving as an after-dinner treat.
Spanakopita Recipe With Puff Pastry
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 1 garlic clove minced
- 10 oz frozen chopped spinach thawed and squeezed
- ¼ cup fresh parsley chopped
- 2 Tablespoons fresh cilantro chopped
- 1 Tablespoon fresh dill chopped
- Salt and black pepper to taste
- 2 large eggs divided
- ¾ cup crumbled feta cheese
- 2 sheets frozen puff pastry thawed but still cold
Optional:
- 1 Tablespoon butter or oil for brushing
Instructions
- In a pan over medium heat, sauté onions until fragrant then add garlic and sauté for another 30 seconds.
- Add spinach, parsley, cilantro, dill, salt and pepper mixing them all well together. Cook for 3 minutes then remove from heat and let it cool down for 10 minutes.
- Stir in one beaten egg and feta cheese.
- Preheat oven to 400F. Beat remaining egg in a small bowl.
- Cut pastry sheet into 12 equal parts.
- Lightly brush the cups of a mini muffin tin with butter or oil. This step is optional, but it is necessary to ensure that the puff pastry does not stick.
- Press each puff square into the bottom of one muffin tin, fill with the spinach filling and fold pastry over brushing the top with the beaten egg.
- Bake in the oven for 25 minutes or until golden brown.
- Let it cool slightly before serving.
Video
Notes
- Please check the nutrition disclaimer policy.
Cesira
I make these all the time now when I have company or go to a party... I will make the filling the day before so the next day it literally takes less than 10 min to cut pastry and fill and then baking time...very quick and easy. Excellent recipe!
Cesira
Can I make the filling at night and wait to use it the next day...fill and bake them the next day
Amira
Yes sure I do not see why not.
Pandie
I'm making this today and this is first time I'm using puff pastry. I have made several times with fillo dough. I truly love spinach pie it's one of my favorite dishes of all time.
Maria
So easy, so flavorful. The combo of the fresh herbs is a hit. The outcome is a little bundle and it’s a nice presentation. Thank you Amira, for teaching me another great recipe.
Marianne
Hi, This was delish! As usual I always « play » with recipes
so I substituted feta for some ricotta and a bit of white cheddar. N’ext time I will make them bite size as you have done..will save and I KNOW people will love them!
Linda
Hi,
I’m just wondering how many inches that the squares of pastry dough are cut into. My dough will roll out to 12” and I was thinking I would cut them 3” each and get 4 squares per row. Does this sound good?
Thank you!
Amira
That would be fine Linda, you do not really need to be that accurate it is a very forgiving recipe. Thanks
Shabina
My favorite spanakopita recipe! Thank you!
Anna Likousis
Very interesting. I like it. Thank you
Marie
Hi Amira
Your link , from soup to nuts is amazing. I am glad to stop by. Your menu selections, presentation and the food looks YUMMY. It brings back good memories. Keep up the smell of the Mediterranean / Middle East cuisine. I will be back.
Beth
I just made these in a trial run for Thanksgiving. Easy, tasty and lovely to look at!! I think I overstuffed mine, so will cut back on the filling a bit next time. Thanks Amira. I'm sure my guests will enjoy these!
Amira
Oh Beth, thank you so much for trying this recipe. I am happy you liked it. Happy Thanksgiving.
Janelle
We loved this recipe as we love everything puff pastry. I've made it for Easter and everyone kept asking for the recipe. So easy.
Amira
Awesome!! happy you loved it Janelle, one of the easy recipes indeed. Thanks for the feedback.
Sharifah
Asalaamu Alayakom ya Amira! I hope this message finds you and your family in the best of health. As usual thank you for the yummy and easy recipe! These are the next on my list of things to make ASAP. This sounds so good I’m not sure I’ll want to share with the rest of the family since I’m a spinich lover As always keep the tasty foods coming.