I feel a little funny telling you about my own take on spanakopita. After all, who am I to mess with a classic? While I consider myself very accomplished at eating and enjoying Greek food, I am by no means an expert at making it. But then again, maybe we could consider this a tribute to that classic dish.
Of course I love spanakopita as is–but sometimes I wouldn’t mind something a bit lighter. Along the lines of, more spinach, less cheese. (Something I can hardly believe I am saying–how could you ever have too much feta?) And with lots of flavorful dill and parsley, perhaps we can just consider this an extra-green spanakopita?
I made another tweak, while I was at it, and decided to give it a whirl with puff pastry. You could certainly use phyllo if you wanted, but personally, I find puff easier to work with (and I always have loads in the freezer–see my prior post here). I tend to get those gossamer-thin leaves of phyllo matted into an unappealing clump. Though I follow all instructions to keep under a damp towel, the edges still manage to dry out on me. And I inevitably shred as many phyllo sheets as I manage to tease apart.
Since phyllo layers are glued together with butter, why not use puff pastry dough, which has all that golden butter rolled in for you already? And puff bakes up light and airy, delicately embracing the filling of my extra-green spanakopita. 
Spinach and Feta Pie (Spanakopita-inspired)
- Total Time: 55 minutes
- Yield: 6 servings
Description
This extra-green spanakopita is a lighter take on the classic Greek dish, featuring more spinach and fresh herbs, all encased in a buttery puff pastry.
Ingredients
- 3 10-oz packets (about 850g total) chopped spinach, defrosted
- 1 small red onion, chopped fine
- 1 small yellow onion, chopped fine
- 4 tbsp (60 ml) butter
- Several grindings (or a healthy pinch) of nutmeg
- Salt and pepper to taste
- 1/2 cup (120 ml) chopped fresh dill
- 1/2 cup (120 ml) chopped fresh parsley
- 8 oz (225 g) feta cheese, crumbled
- 2 sheets puff pastry, defrosted
- 1 egg, beaten (for egg wash)
Instructions
- Roll out each sheet of puff pastry dough into a rectangle approximately 12″ by 14″ (30 x 35cm). Slide onto a cookie sheet, cover with plastic wrap, and chill in the refrigerator while preparing the filling.
- Squeeze out as much water as possible from the defrosted spinach using a clean kitchen towel or cheesecloth. This step is crucial to avoid a soggy filling.
- In a large skillet, melt the butter over medium heat. Add the chopped red and yellow onions and sauté for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the spinach to the skillet and stir to combine with the onions. Season with nutmeg, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld.
- Remove the skillet from the heat and let the mixture cool slightly. Stir in the chopped dill, parsley, and crumbled feta cheese until evenly distributed.
- Preheat the oven to 375°F (190°C).
- Remove the chilled puff pastry from the refrigerator. Spread the spinach mixture evenly over one sheet of pastry, leaving a 1-inch border around the edges.
- Brush the edges with the beaten egg, then place the second sheet of puff pastry on top. Press the edges together to seal, and crimp with a fork for a decorative edge.
- Brush the top of the pastry with the remaining beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
- Allow to cool for a few minutes before slicing and serving.
Notes
- For a more traditional version, you can use phyllo dough instead of puff pastry.
- Make sure to squeeze out as much moisture as possible from the spinach to prevent a soggy filling.
- This dish is best served warm, but can also be enjoyed at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 45
If You Liked This Recipe, You’ll Love These
- Greek Style Nachos with Feta, Olives and Tzatziki
- Spinach and Ricotta Tortelloni with Sage Butter Sauce
- Spanakopita with a Twist
- Greek Yogurt Lemon Pancakes with Raspberry Preserves
Frequently Asked Questions
Why does this recipe use puff pastry instead of the traditional phyllo?
I swapped phyllo for puff pastry because phyllo’s gossamer-thin sheets tend to mat together and dry out at the edges despite following all the usual damp-towel instructions. Puff pastry already has butter rolled in, bakes up light and airy, and is much easier to handle. That said, you can use phyllo if you prefer a more traditional result.
Why is squeezing the moisture out of the spinach so important?
I use 3 defrosted 10-oz packets of spinach, which hold a lot of water. This step is crucial: excess moisture will make the filling soggy and prevent the pastry from crisping properly. Squeeze out as much water as possible using a clean kitchen towel or cheesecloth before adding the spinach to the pan.
Can this spanakopita be made ahead, and how should leftovers be stored?
It’s best served warm but can be enjoyed at room temperature. Leftovers keep in the refrigerator for up to 3 days — reheat in the oven, not the microwave, to maintain the pastry’s crispness.
