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!

Print Recipe

My Take on Spanakopita . . . with Puff Pastry

1 sheet of puff pastry makes 4 Spanakopita pastries.

Course: Appetizer or Main

Cuisine: Greek-ish?

Servings: 4

Author: Hip Foodie Mom

Ingredients

• 1 tablespoon olive oil
• 2 eggs lightly beaten; with a splash of milk
• 1/4 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

Instructions

• 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.