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!

My Take on Spanakopita . . . with Puff Pastry

 

Print Recipe Card

1 sheet of puff pastry makes 4 Spanakopita pastries.

Author: Hip Foodie Mom

Recipe type: Appetizer or Main

Cuisine: Greek-ish?

Serves: 4

Ingredients

• 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

Instructions

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. Brush the puff pastry with the egg wash. Bake for 25- 30 minutes, or until the pastries are golden brown.
6. Garnish with green onions and freshly grated Parmigiano-Reggiano. Serve while hot.

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