Best 3 Spinach Pie In Puff Pastry Spanakopita Recipes

Spanakopita, a traditional Greek dish, is a delightful combination of flavors and textures that has captured the hearts of food lovers worldwide. This savory pie, also known as spinach pie, features layers of phyllo dough encasing a delectable filling of spinach, feta cheese, onions, herbs, and spices. With its golden-brown, flaky crust and vibrant green filling peeking through, spanakopita is a feast for the eyes and a symphony of flavors on the palate. This article presents a collection of carefully curated spanakopita recipes, each offering a unique twist on this classic dish. Whether you prefer a traditional spanakopita or one with a modern twist, these recipes will guide you through the process of creating this culinary masterpiece in your own kitchen. From the selection of ingredients to the step-by-step instructions, these recipes ensure that you achieve the perfect balance of flavors and textures that make spanakopita so irresistible.

Let's cook with our recipes!

SPINACH IN PUFF PASTRY

Spinach in Puff Pastry image

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
1 cup grated Gruyere cheese
3/4 cup freshly grated Parmesan cheese
4 extra-large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash

Steps:

Preheat the oven to 375 degrees F.
Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Spinach Pie in Puff Pastry (Spanakopita) image

Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.

Provided by MindiLouWho

Categories Vegetable

Time 55m

Yield 1 large pie, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup feta cheese, crumbled
3/4 cup parmesan cheese, grated or shredded
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water

Steps:

Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

SPANAKOPITA (GREEK SPINACH PIE)

Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories World Cuisine Recipes European Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible before using.
Chop the spinach finely so that it cooks evenly.
Use a large skillet to cook the spinach so that it has plenty of room to wilt.
Cook the spinach over medium heat until it is wilted and tender, but not overcooked.
Season the spinach with salt, pepper, and garlic powder to taste.
Use a variety of cheeses in the filling for a more complex flavor. Feta, ricotta, and Parmesan are all good choices.
Use puff pastry that is thawed and at room temperature for the best results.
Roll out the puff pastry to a thickness of 1/8 inch.
Brush the edges of the puff pastry with water before folding it over to create a seal.
Bake the spanakopita at a high temperature (400 degrees Fahrenheit) for the first 15 minutes to help it rise, then reduce the temperature to 350 degrees Fahrenheit for the remaining 30 minutes.
Let the spanakopita cool for at least 15 minutes before slicing and serving.

Conclusion:

Spanakopita is a delicious and easy-to-make Greek dish that is perfect for any occasion. With its flaky crust, creamy filling, and fresh spinach flavor, it is sure to be a hit with everyone. So next time you are looking for a new recipe to try, give spanakopita a try. You won't be disappointed!