Puff pastry spanakopita
Spinach, feta, dill and green onion baked between two sheets of buttery puff pastry, the Greek pie made easy, and even better the next day.
- 100 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $3.41 a serving
- 550 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 package puff pastry sheets, 2 sheets
- 2 packages frozen chopped spinach, 10 oz each, thawed
- 1 bunch green onions
- 1 package fresh dill
- 8 oz feta cheese, crumbled
- 1 cup cottage cheese
- 3 large eggs, divided
From your pantry
- ½ tsp black pepper
- 1 tbsp all-purpose flour, for the counter
- 1 tbsp water
Each serving has about 550 calories, 23 g protein, 40 g carbs and 35 g fat, and costs about $3.41 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
Thaw the puff pastry on the counter until it unfolds without cracking, about 40 minutes.
Timer: 40 min
Dolly’s tip: If it cracks along a fold anyway, just pinch it back together.Put the thawed spinach in a clean kitchen towel and squeeze out as much water as you can over the sink.
Dolly’s tip: Really wring it. Wet spinach means a soggy bottom crust.the oven to 400°F and line a with . the green onions and dill.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Mix the spinach, green onions, dill, feta, cottage cheese, 2 eggs and the pepper in a bowl until evenly combined.
Dust the counter with flour and roll one pastry sheet to about 10 by 12 inches. Lay it on the and spread the filling over it, leaving a 1-inch border.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roll the second sheet to the same size and lay it on top. Press the edges together and crimp them with a fork.
Dolly’s tip: Brush the border with a little water first so the two sheets glue together.Beat the last egg with the water, brush it over the top and cut 3 small slits for steam.
30 to 35 minutes, until puffed and deep .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 32 min 30 sec
Dolly’s tip: Deep golden, not pale, means the bottom layer is cooked through too.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it 10 minutes, then cut into squares. Leftovers reheat well in a 350°F oven for 10 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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