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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


  • 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


  • 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.