I had my first taste of Greek food in Venice, at a little cafe near Muscle Beach. My favorite dish was the Spanakopita Greek spinach pies. These delicate filo dough pastries — filled with a hot mixture of spinach and feta cheese — were the perfect portable beach snack.
They are surprisingly easy to make at home. Just buy frozen filo dough or puff pastry, thaw it, and mix together your filling in a large bowl. They are then wrapped and baked until they are a beautiful crispy, golden brown.
These Spanakopita pastries are perfect as a party appetizer, or you can make them larger for a main course item. It’s a great way to use up fresh spinach!
Spanakopita Spinach Pies
- 1 package filo dough or puff pastry
- Kosher salt and fresh cracked pepper
- 1 egg
- 1 large bunch fresh baby spinach leaves rinsed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup minced onion
- 1 clove garlic minced
- 1/4 cup toasted pine nuts optional
- 1/4 cup cream cheese
- 1/4 cup parmesan shredded
- 1 cup feta cheese crumbled
- Heat a large pan on medium. Melt the olive oil and butter. Once it starts sizzling, add the onions and garlic. Once they are softened, add the rinsed spinach leaves and cook down.
- Drain the spinach mixture in a colander.
- Add the spinach mixture, followed by the pine nuts (if using), and cheeses, to a food processor. Blend until smooth.
- Roll out each sheet of puff pastry on lightly floured surface. Cut each sheet into 6 squares.
- Beat the egg in a small bowl.
- Place a small amount of filling in the middle of each square and fold over into a triangle. Seal edges with a fork. Brush the top of each pastry with beaten egg.
- Bake on cookie sheet at 375 F for 20-25 minutes or until golden brown. Serve immediately.