My Take on Spanakopita . . . with Puff Pastry!
So, if you read my blog from time to time, you’ll notice that I often post recipes using puff pastry. It’s my current obsession and I can’t get enough of it! I’ve been making a lot of sweet treats with puff pastry (if you haven’t seen these Peach Croissants, please check them out) so, today, I wanted to go savory. Oh yeah!
I love Spanakopita (Greek Spinach Pie) and wanted to try and create something like this. . inspired by Spanakopitas but with. . you guessed it: Puff Pastry. Hope you Greek foodies out there don’t think this is a stretch. . I actually do have some phyllo dough but wanted to try these with puff pastry. I just wanted more flaky layers!
OK, so I’ll admit: just before publishing this post, I wanted to see if anyone else out there in the blogosphere has made these with puff pastry. . and I wanted to make sure I wouldn’t get a virtual hand slap from the Greek foodie police. . . I did a quick google search and I’m happy to say that even Elly over at Elly Says Opa (and she’s GREEK!!), uses puff pastry too! OK, good, I am not crazy. And I love that she calls hers Cheater’s Spanakopita. . so great. Love that.
So, Spanakopita-like or not, these were delicious. I hope you enjoy!
- 1 tablespoon olive oil
- 2 eggs, lightly beaten; with a splash of milk
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- 1-2 cups fresh or frozen spinach, rinsed and chopped
- 1 teaspoon chopped fresh parsley
- Salt and pepper
- 1 sheet puff pastry, thawed and cut into 4 squares
- Ham (completely optional; I only added this for my husband)
- ½ cup shredded cheese (feta, cheddar, mozzarella; anything you have)
- Egg wash: 1 egg yolk beaten with 1 teaspoon water
- Parmigiano-Reggiano; grated for garnish
- Green onions or chives, diced
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Heat the olive oil in a medium sized pan over medium heat. Add the beaten eggs (with a dash of milk) mixture and cook. After a few minutes, add the onions, garlic, parsley and spinach. Mix together for another 2-3 minutes. Season with salt and pepper. Don’t worry about cooking everything all the way through. You are going to bake these in the oven to finish cooking.
- Roll out the thawed puff pastry. Cut the puff pastry sheet so you have 4 equal square pieces. If using ham, lay down the ham, layer on the egg mixture and top with cheese.
- Grab the top and bottom corners and bring them to the center, pinching them together to seal them. Repeat with the side corners so you end up with a little pastry package square.
- Brush the puff pastry with the egg wash. Bake for 25- 30 minutes, or until the pastries are golden brown.
- Garnish with green onions and freshly grated Parmigiano-Reggiano. Serve while hot.