Spanakopita Puff Pastry

4.67 from 12 votes

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Make my five Ingredient Spanakopita Puff Pastry. This recipe is not the traditional spinach and feta phyllo pie you all know, but hits all the right spots with that same great taste. Spanakopita Puff Pastry is incredibly easy to make and takes 30 minutes from start to finish.

Spanakopita Puff Pastry
Spanakopita Puff Pastry

Spanakopita Puff Pastry

Make my five ingredient Spanakopita Puff Pastry. This recipe is a modern take on the classic Greek phyllo pie that tastes just like it!
4.67 from 12 votes
Course: Appetizer, Breakfast
Cuisine: American, Greek
Servings: 9 Pieces
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 1 sheet puff pastry, 10 by 10 inch
  • dusting of flour
  • cup mozzarella cheese, grated
  • 100 grams feta , any you like
  • 1 egg
  • ¾ cup frozen spinach , thawed and the water is squeezed out


  • Preheat the oven to 400°F. Thaw your puff pastry as per the package instructions and dust your board, counter, or 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 for 20-25 minutes or until golden.
  • Optionally, broil the top for about a minute but watch it the whole time. Enjoy!



If you want to leave out the egg you will have to use a creamy or type of cheese like a ricotta or simply mix feta with a cream cheese you like.
I have not tried it but I am confident that it will work without the egg as well. To replace the egg wash you can simply brush the ends with some avocado oil or butter.
Feel free to use any feta you like.
If you use fresh spinach make sure you cook it a little bit in a pan and squeeze out the water. If you use frozen spinach make sure you thaw it and squeeze out the water in a cheese cloth.


Calories: 203kcal, Carbohydrates: 13g, Protein: 6g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Cholesterol: 31mg, Sodium: 237mg, Potassium: 78mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 1626IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Breakfast
Cuisine: American, Greek
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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    1. Hi love! So ours doesn’t last for storage lol but you can store it in the fridge in a container and you can also reheat it when you want a piece.

  1. 5 stars
    You are the best! I love the way u explain all! Very easy to follow. This is delicious!
    I always wanted to use puff pastry for this instead of filo. Love that puff, puff, puff!
    Please try to make more recipes with puff pastry. ThankYou so much! . Your personality is so delightful!!! I want to follow u.

  2. 5 stars
    Perfect! Easy and tastes great!!
    I did use about 1/4 cup of smal diced onion that I cooked til it was translucent.

    Excellent, quick, perfect for entertaining.