Puff Pastry Spanakopita
on Nov 10, 2022, Updated Apr 29, 2024
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Make my five-ingredient Puff Pastry Spanakopita. This recipe is not the traditional 🥬spinach and feta phyllo pie you all know and love, but you can bet it hits all the right spots. My version is incredibly easy to make and only takes ⏲️ 30 minutes from start to finish. That means, you can have Spanakopita anytime the craving strikes.
Why You’ll Love Puff Pastry Spanakopita
My five-ingredient Puff Pastry Spanakopita is a modern take on the classic 🇬🇷 Greek phyllo pie. It tastes just like it but waaaaay easier to make using store-bought puff pastry! This recipe is totally streamlined for a weeknight meal but it’s still flavor-packed. It’s full of cheesy creaminess from the tangy feta and mozzarella mix and the edges are irresistibly flaky and crisp. This is the perfect side dish to chicken souvlaki and a fresh tomato 🍅 Greek Salad.
How to Prepare Puff Pastry Spanakopita
🔥 Start by preheating your oven to 400°F (200°C).
🌡️ Thaw your puff pastry as per the package instructions and dust your board or counter with flour. To save time you can do this straight onto a baking sheet lined with parchment paper too.
〰️ Place the puff pastry on top of the parchment paper and then fold all the edges about a quarter inch towards the middle. Then take a fork, dip it in flour and crimp the edges.
🥚 Now, in a separate bowl, whisk one egg with a little bit of water. Using a pastry brush, brush it all around the border.
🥣 Next, make your filling by combining the mozzarella, egg, feta, and spinach in a separate bowl.
🥄 Now, add the filling to the middle of the pastry and use a spoon to spread it within the square.
⏲️ Bake it at 400F (200C) for 20 to 25 minutes or until golden.
🔪 For more color, broil the top for the last minute, but watch it carefully so it doesn’t burn. Then slice and enjoy!
Nonna’s Tip 🥬
If you use fresh spinach in this recipe, make sure you cook it a little bit in a pan and then squeeze out the excess water. If you use frozen spinach, make sure you thaw it and then squeeze out the water in a cheesecloth or sieve.
Variations and Substitutions for Puff Pastry Spanakopita
- If you use fresh 🥬 spinach in this recipe, make sure you cook it a little bit in a pan and then squeeze out the excess water.
- You can use your favorite non-dairy cheeses in this recipe instead of feta or mozzarella. You may have to adjust for 🧂 saltiness.
- You can make this vegan by swapping the cheeses and using a non-dairy puff pastry. Instead of the egg wash, brush with 🥑 avocado oil.
Similar Recipes
Greek Chicken Gyros
1 hr 25 mins
Greek Bruschetta
5 mins
Greek Salad Feta Board
10 mins
Greek Lemon Chicken
1 hr 35 mins
Easy Greek Bowl
15 mins
Greek Lemon Soup
1 hr 10 mins
Best Served With
- These Puff Pastry Spanakopita are delicious as a side dish to any Greek-inspired protein, such as my Greek Chicken Gyros, Spatchcock Greek Lemon Chicken or Chicken Souvlaki Skewers.
- Serve a nice wedge of Spanakopita with a fresh Greek salad, like my Greek Feta Salad.
- Alongside by beautiful Greek Salad Feta Board for a party.
Common Questions
If you want to leave out the egg you will have to add a creamier type of cheese, something like a ricotta. Or, you could try mixing feta with cream cheese. To replace the egg wash, you can simply brush the ends with some avocado oil or butter.
I haven’t tried it personally, but I don’t see why you couldn’t use your favorite non-dairy cheeses and puff pastry instead. Let me know in the comments if you try it!
If you use fresh spinach in this recipe, make sure you cook it a little bit in a pan and then squeeze out the excess water. If you use frozen spinach, make sure you thaw it and then squeeze out the water in a cheesecloth or sieve.
I like to brush the edges with a simple egg wash before baking. Once it’s ready, if you want the edges even more golden, cook it under the broiler for a minute. Watch it carefully!
Puff Pastry Spanakopita
Ingredients
- 1 sheet puff pastry, 10 by 10 inch
- dusting of flour
- ⅓ cup mozzarella cheese, grated
- 100 grams feta , any you like
- 1 egg
- ¾ cup frozen spinach , thawed and the water is squeezed out
Instructions
- Preheat the oven to 400°F (200°C). Thaw your puff pastry as per the package instructions and dust your board or counter with flour. To save time you can do this straight onto a baking sheet lined with parchment paper too.
- I place my puff pastry on top and I fold all the edges about a quarter inch towards the middle. I take a fork and dip it in flour and a crimp the edges all around. In a separate bowl whisk one egg with a little bit of water and brush it all around the border.
- To make the filling add the mozzarella, egg, feta, and spinach into a separate bowl and mix it together. Add the filling to the middle of your pastry and spread it in the middle within the square with a spoon.
- Bake at 400F (200C) for 20-25 minutes or until golden.
- Optionally, broil the top for about a minute but watch it the whole time. Enjoy!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used fresh spinach that was sauteed in olive oil and then rung out to get it as dry as possible. I also used additional feta that recipe called for b/c I just didn’t have the shredded mozzarella on hand as we are in the middle of a horrific snowstorm.
I did however, sprinkle bits of ciliegine (cherry-sized mozzarella balls) on top of the spinach/feta mixture. Super Delish!
Thank you, Modern Nonna!
😍 Beautiful! Love how you made the recipe work for you! Stay warm!
Tasty and easy!!! I added 15 degrees, because I live in a high altitude. And then added 5 more minutes. I used feta cheese and cottage cheese. I will be making this often.
Sounds delicious, so glad you loved it Kathy!
Yummy. Thank you.
Looks amazing, Margaret! Thanks for sharing! ❤️