Spinach Pie in Puff Pastry (Spanakopita)

"Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly."
photo by quincycakes photo by quincycakes
photo by quincycakes
photo by MindiLouWho photo by MindiLouWho
Ready In:
1 large pie




  • Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
  • Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
  • Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
  • Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
  • Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
  • Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

Questions & Replies

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  1. jenniferduguay67
    What size is the pan?
  2. Susan T.
    Can this recipe be made with individual puff pastry pies? I love everything about this recipe but do not cook much so I would need instructions to prepare it this way. I have a family function and know that this would be a much better way of serving this recipe. Please help. Thanks.


  1. quincycakes
    This was delicious and really easy to put together! I live in a country that doesn't really have frozen spinach, so while it was a pain to clean and cut a huge mound of spinach instead, it was really worth it! I cooked it down with the garlic and onions before adding it to the egg mixture. It came out fantastic!!
  2. Angie B.
    I love this recipe! So easy, good warm or cold! I do add pine nuts to the filling, and I think it makes a difference.
  3. Ellwellca
    Huge hit in my house. Followed recipe to a tee, would only reduce amount of nutmeg next time. Just a tad overpowering for us. Would also use fresh spinach next time. Very easy to make. So despite these small changes, it still rated 5 stars for us.
  4. trudy marks
    Loved the taste and easiness of prep! Can't wait to try it with friends!
  5. Jax P.
    Yummy. Just perfect.



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