by Feli Chic'Cuisine
Savor the delightful flavors of Greece with this Spinach Spanakopita, a simple yet crispy Greek-inspired spinach pie that serves as a versatile option for any occasion, from a quick snack to a main course or a side dish for holiday dinners.
Inspired by the timeless classic Spanakopita from Greek cuisine, this version brings together the irresistible crunch of puff pastry or filo pastry with a comforting filling of spinach, Ricotta, Feta cheese, and aromatic herbs.
At the heart of this delicious recipe lies a vibrant filling of fresh spinach leaves, renowned for their nutritional benefits, including iron and an abundance of vitamins, and antioxidants. Paired harmoniously with creamy feta cheese, velvety ricotta, and softly sautéed onions, this filling offers a comforting blend of flavors and textures.
Assembling the pie is easy. Whether you choose flaky puff pastry or delicate filo pastry, the process is simple yet rewarding. Layering the pastry sheets with the luscious spinach and cheese filling, a fragrant and irresistible aroma fills the kitchen, promising a tasty delight to come.
Baking the Spinach Spanakopita to golden perfection results in a crispy pastry crust enveloping a warm, savory filling that's bursting with Mediterranean flavors. With each bite, you'll experience the delicate balance of savory Feta cheese, earthy spinach, and creamy Ricotta, all enhanced by the subtle sweetness of sautéed onions.
Everything You Need for This Recipe
Flaky Puff Pastry or Filo Pastry
Fresh Spinach Leaves
Feta Cheese
Ricotta Cheese
eggs
Soft Sautéed Onions
Aromatic Herbs (such as dried oregano and thyme )
Salt and Pepper (to taste)
Olive Oil (for sautéing)
Egg Wash or melted butter ( for brushing pastry)
Cooking Made Simple: How to Prepare Spinach Spanakopita
Prepare the Filling: Start by wilting the fresh spinach leaves in a pan with water. Then
sauté onions with a drizzle of olive until soft and translucent. Next, combine the wilted spinach with crumbled feta cheese, creamy ricotta cheese, eggs, and soft sautéed onions in a mixing bowl. Season the mixture with salt, pepper, and a generous sprinkling of aromatic herbs, such as dried oregano and thyme. Mix everything together until well combined.
Assemble the Pie: Roll out the puff pastry or filo pastry on a clean, floured surface. Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. Alternatively, if using filo pastry, layer the sheets with the filling in between, brushing each layer with olive oil for added crispiness. If desired, brush the pastry with an egg wash or melted butter for a golden, shiny finish.
Bake to Perfection: Preheat your oven to the recommended temperature for your chosen pastry. Bake the pie in the preheated oven until the pastry is crispy and golden brown, and the filling is heated through and oozing with flavor.
Serve and Enjoy: Once baked to perfection, allow the spinach pie to cool slightly before slicing into portions. Serve it warm as a delectable appetizer, a satisfying main course, or a scrumptious side dish alongside your favorite Greek-inspired dishes. Each bite is a celebration of Mediterranean flavors, with the sweetness of the ricotta and sautéed onions perfectly complementing the savory notes of the spinach and feta cheese.
Prep. Time: 20-25 min
Cooking time: 35-45 min
Serves: 8
Ingredients
1 Puff Pastry sheet or 1 pack Filo Pastry sheets
500g baby spinach, washed
2 Tbsp olive oil
1 yellow onion, finely chopped
1 red onion, finely chopped
200g Feta cheese, crumbled
400g Ricotta
2 tsp dried oregano
1/2 tsp dried thyme
3 eggs, at room temperature, beaten
salt and freshly ground pepper
2 Tbsp melted butter
Method
Prepare the Spinach:
1 . Bring water to a boil in a large saucepan. Add the spinach and cook for 3-4 minutes until just wilted. Drain the spinach using a sieve and let it cool. Squeeze out excess water and roughly chop. Set aside.
Prepare the Filling:
2. Preheat the oven to 180°C (350°F) and brush a 23 cm (9 inch) pie pan with melted butter. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté the chopped onions until soft and translucent. Set aside to cool slightly.
4. In a large bowl, combine Feta cheese, Ricotta, eggs, oregano, and thyme. Add the squeezed spinach, sautéed onions, salt, and pepper to taste. Mix well.
Assemble the Pie:
5. Place a sheet of parchment paper on your work surface (or lightly dust with flour) and roll out the thawed puff pastry until slightly larger. Lay the rolled pastry dough over the pie plate. Spread the spinach and cheese mixture inside the pastry dough, then fold the corners toward the center. Note that the pastry may not fully cover the top.
Bake:
6. Brush the surface of the pastry dough with melted butter. Bake for 30-40 minutes until golden brown. Remove the spinach pie from the oven and serve hot.
Enjoy!
Note: If you use Filo Pastry: Lay 1 sheet of Filo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of Filo dough on top, brush with olive oil, and repeat process with two more sheets of Filo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer another 4 sheets of Filo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
“Food, like a loving touch or a glimpse of divine power, has that ability to comfort"― Norman Kolpa
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