Greek Spanakopita with puff pastry is a tasty and quick alternative to the classic recipe. How to make easy puff pastry Spanakopita: To make this recipe, thaw one package of frozen puff pastry sheets (17.3 ounces). Thawed and well-drained 10 ounces frozen spinach 1 cup crumbled feta 1/2 cup ricotta
1/4 cup grated Parmesan 1 finely chopped tiny onion 2 minced garlic cloves Two tablespoons olive oil 1 teaspoon dried dill (1 tablespoon chopped fresh) Add salt and pepper to taste. Beat 1 egg for the egg wash.
Instructions: Heat the oven to 375°F (190°C). Parchment a baking sheet. In a skillet, heat olive oil on medium. Sauté the chopped onion and minced garlic for 3–4 minutes until softened and aromatic.
Add frozen and drained spinach to the skillet and simmer for 2-3 minutes, stirring regularly, until liquid evaporates. Mix cooked spinach, crumbled feta, ricotta, grated Parmesan, dried dill, salt, and pepper in a large bowl. Thoroughly mix all components.
Thawed puff pastry sheets should be unfolded on a lightly floured surface. Depending on your Spanakopita triangle size, cut each sheet into squares or rectangles. Spoon spinach and cheese mixture onto one side of each puff pastry square or rectangle, leaving a border.
Fold the other half of puff pastry over the filling to form a triangle or rectangle. Press and seal the edges with a fork. Place the filled puff pastry triangles or rectangles on the baking sheet.
To bake Spanakopita golden brown, brush the tops with beaten egg wash. Puff pastry should be golden brown and crispy after 20–25 minutes in the preheated oven.
After baking, let the Spanakopita cool before serving. Enjoy quick and tasty Greek Spanakopita with puff pastry as an appetizer or snack! This recipe makes delectable Spanakopita with a flaky puff pastry crust and a spinach and cheese filling for family and friends.
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