Spinach & Feta Puff Pastry Pie (Spanakopita-Style)
This is an easy twist on the classic Greek spanakopita, using store-bought puff pastry for convenience and extra flakiness.
Ingredients
For the Filling:
500g (1 lb) spinach (fresh or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
200g (7 oz) feta cheese, crumbled
100g (3.5 oz) ricotta or cream cheese
2 eggs, beaten
Salt & pepper to taste
¼ teaspoon nutmeg (optional)
2 tablespoons chopped fresh dill or parsley
For the Pastry:
2 sheets puff pastry, thawed
1 egg yolk + 1 tbsp milk (egg wash)
Sesame seeds or nigella seeds (for topping)
Instructions
1. Cook the Spinach Mixture:
Heat olive oil in a skillet over medium heat.
Add chopped onions and garlic. Sauté until translucent.
Add spinach and cook until wilted (if using fresh) or heated through (if frozen). Let moisture evaporate completely.
Remove from heat and cool slightly.
2. Prepare the Filling:
In a bowl, combine the cooked spinach mixture, feta, ricotta (or cream cheese), beaten eggs, herbs, salt, pepper, and optional nutmeg.
Mix well until creamy and fully combined.
3. Assemble the Pastry:
Preheat oven to 375°F (190°C).
Roll out one sheet of puff pastry onto a parchment-lined baking tray.
Spread the spinach mixture evenly over it, leaving a 1 cm border.
Place the second puff pastry sheet over the top and press the edges to seal.
Score lightly into squares using a sharp knife (optional) to guide cutting after baking.
4. Finish & Bake:
Brush the top with egg wash (yolk + milk).
Sprinkle with sesame or nigella seeds.
Bake for 30–35 minutes or until golden brown and puffed up.
Serving Tips
Let cool slightly before cutting into squares.
Serve warm or at room temperature.
Pairs well with tzatziki, Greek salad, or a bowl of soup
