In this dish, Greek spanakopita (a phyllo, spinach, and feta pie) is re-imagined as a buttery, flaky puff pastry turnover.
Make Ahead Tips
You can freeze unbaked and unglazed spanakopitas in plastic wrap for up to 2 weeks. Before baking, thaw them overnight in the refrigerator. Whisk 1 egg yolk with 1 tsp. water and brush on each pastry. Cut a small vent in the pastries and bake as above.
Serve with a lemony tomato salad.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This filling is very delicious and fresh tasting. Probably best as starters or hors d'oeurves, we tried making larger ones for dinner and I just wanted to keep eating!! (we also used phyllo dough and I followed the instructions for assembly on the other FC spanakopita's recipe.)
My family and I absolutely adore Spanakopita and this recipe fit the bill. I made it for our weekend guests and it was a huge hit, even with the people who had never had Spanakopita before. I followed the recipe exactly except for the puff pasty, I wanted to use up phyllo pastry which I already had on hand. Will definitely make this again. Thanks Fine Cooking!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?