Puff Pastry Spinach Feta Pie (Greek Spanakopita)

Soft, flaky, buttery puff pastry with creamy filling that settles into a soft, custardy layer packed with spinach and feta.

📝 Ingredients

• 2 sheets puff pastry (28 x 40 cm / 11 x 15-inches (about 350 grams each))
• olive oil
• 1 egg yolk
• 500 grams (1.1 pounds) fresh spinach (or 400 grams thawed, squeezed, frozen spinach)
• 5 spring onions (minced (about 140 grams))
• 80 grams (6 tablespoons) butter
• 80 grams (8 tablespoons) all-purpose flour
• 500 ml (2 cups) milk (at room temperature)
• 2 large eggs (at room temperature)
• 350 grams (2 1/2 cups) crumbled feta cheese
• 3 loaded tablespoons minced dill (or 1 teaspoon spearmint)

👨‍🍳 Instructions

1. 1Thaw puff pastry in the fridge overnight. Then let it sit at room temperature for 45 minutes.
2. 2--- Prepare The Spanakopita Filling: ---
3. 3Melt butter in a saute pan.
4. 4Saute the spring onions until soft.
5. 5Add the spinach in batches. Season lightly with salt and wait until the first batch of spinach wilts before adding the next one. Cook over medium-high heat.NOTE: If using frozen spinach, there's no need to cook it. Skip to the next step and mix in the thawed, squeezed spinach along with the eggs and cheese.
6. 6Stir in the flour with a wooden spoon. Turn the heat to medium-low.
7. 7Pour in the milk and cook, stirring frequently, until it becomes creamy and thickens. Take the pan off the heat.
8. 8Let the filling cool for at least 30 minutes. It should be warm, not hot, before adding the eggs and cheese. Season with salt and pepper.
9. 9Stir in the eggs, feta cheese, and dill.
10. 10--- Assemble: ---
11. 11Preheat the oven to 175°C / 350°F.
12. 12Prepare the pan. Brush a 23 x 33 cm (9 x 13 inches) pan or baking dish of a similar size with olive oil.
13. 13Lay one puff pastry sheet in the pan and press gently to fit.
14. 14Add the filling and spread it evenly with a spoon.
15. 15Top with another puff pastry sheet. Press the edges of both sheets to stick together and create a pie edge. Trim it slightly wherever necessary.
16. 16Divide into pieces. Cut and separate the pie into 15 square pieces without cutting all the way through to the bottom. Just the top puff pastry sheet.
17. 17Whisk egg yolk with 2 tablespoons of water. Then brush the top of the pie.
18. 18Bake for about 1 hour, or until the pie gets a nice honey-golden color. If you see it becoming puffy while it bakes, run a knife through the cuttings you made on the surface (they may stick together again) to allow the steam to escape.
19. 19Cool for at least one hour at room temperature before cutting and serving.