Spanakopita is a delectable spinach pie from Greece. This easy spanakopita is made with a flavorful spinach mixture, feta cheese, phyllo pastry and it’s one of the BEST savory pie dishes around!
Thaw out the frozen spinach then squeeze out as much of the liquid as possible. Preheat the oven to 175C or 350F.
Line a baking dish with a layer of puff pastry, making sure it goes up the edges. It’s ok if there’s extra pastry.
Sauté both onions until soft and translucent. Add the garlic and cook another 2 minutes.
In a large bowl, mix the spinach into the onion mixture. Season with black pepper, then add the crumbled feta cheese. Taste to see if salt is needed — feta can be salty so you may not need to add anymore salt.
Mix in the two lightly beaten eggs into the spinach mixture.
Pour the spinach and egg mixture into the baking dish.
If the bottom layer of puff pastry overlapped the dish, folded in over the spinach filling.
Lightly beat the remaining egg in a small bowl.
Brush the overlapped pastry dough.
Place the top puff pastry dough over the baking dish, covering the spinach filling.
Pinch the top layer to the bottom to form a pie seal.
Brush the top layer with the beaten egg wash
Bake in center of oven for 35 to 40 minutes or until the pastry is golden brown and flaky.
Allow to cool before cutting and serving. Spanakopita may be served warm or at room temperature.
Notes
*You can use fresh spinach but you'll have to cook it first then strain or cook off all the liquid --and allow to cool before mixing in with eggs. I always use frozen-defrosted spinach.**I always use two large sheets of puff pastry, just make sure what you purchase is large enough for a 9x7 baking dish. Alternatively you may use phyllo dough.