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
Units
Scale
- 3 10-ounce packets (about 850g total) chopped spinach, defrosted
- 1 small red onion, chopped fine
- 1 small yellow onion, chopped fine
- 4 tablespoons butter
- Several grindings (or a healthy pinch) of nutmeg
- Salt and pepper to taste
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 8 ounces 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: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 45