Spanakopita Recipe With Puff Pastry
Delicious, tangy and flaky this spanakopita recipe is made quicker using buttery flaky puff pastry. An easier twist to the classic Greek savory appetizer with a comforting spinach and feta filling.
Servings: 24 piece
Calories: 147kcal
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.
Nutrition
Calories: 147kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 120mg | Potassium: 73mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1483IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg