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.
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This recipe came out amazing. I love that you have pecorino and parsley. The parsley gives it that extra fresh flavor and the pecorino boosts the umami. Best recipe for spinach pie I've ever used. If I could give this 10 start I would. Thank you so for this excellent keeper.
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!
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