Spanakopita Puff Pastry Ina Garten

Spanakopita Puff Pastry Ina Garten is simply spinach in a pie. It is one of the great appetizers you can make with ease at home. The recipe is prepared with a combination of spinach, herbs, and cheese all layered on a flaky pastry.

However, Ina Garten adds some creativity and a modern twist by using puff pastry instead of phyllo dough. Here is the famous Spanakopita puff pastry By Ina Garten that will impress everyone on your dining table.

How to Make Spanakopita Puff Pastry Ina Garten

Prep time: 10 minutes

Cook time: 50 minutes

Wait time: 1 hour

Course: Appetizer or side dish

Cuisine: Greek

Yield: 6 servings

Ingredients

For the filling

• 4 tbsp. unsalted butter
• 2 finely chopped onions
• 3 cloves minced garlic
• 10 ounces frozen cut spinach (defrosted per package instructions)
• 1/3 cup chopped green and white scallions
• 1 cup gruyere cheese (grated)
• ¾ cup grated parmesan cheese
• 4 lightly beaten eggs
• 1 tbsp. seasoned or plain bread crumbs
• 2 tbsp. kosher salt
• ¾ tsp. black pepper
• ½ tsp. ground nutmeg

For the pastry

• 1 box of frozen puff pastry (defrosted overnight)
• 1 large egg beaten with 1 tbsp. water for egg wash.

Instructions

1. Preheat your oven to 375 degrees Fahrenheit
2. Heat butter in a frying skillet over medium-low heat.
3. Sauté the onions for 4-6 minutes or until tender and slightly brown. Meanwhile, strain and discard water from the spinach and put it in a bowl.
4. Add the onion, gruyere, parmesan cheese, eggs, scallions, bread crumbs, pepper, salt, and nutmeg in the spinach and mix to blend well.
5. Unfold one sheet of the puff pastry and lay it well on a baking sheet lined with parchment paper.
6. Spread the spinach mixture on the pastry leaving a border of one inch on the sides. Brush the border without the spinach mixture with the egg wash.
7. Take the second sheet of the puff pastry, and roll it out until it is larger by an inch on all sides. (be sure to flour the rolling surface to avoid sticking)
8. Now take the second sheet and cover the spinach mixture and crimp the edges with a fork to seal.
9. Brush the top pastry with the egg wash making sure not to drip the side as this may hinder the puff from rising.
10. Make about three slits in the pastry and sprinkle with pepper and salt. Bake for 35-40 minutes or until the spanakopita puff pastry is lightly browned.
11. Remove from the oven onto a cutting board and serve hot as an appetizer or with a fresh salad for a delightful meal.

Nutrition Information

Per serving

• Calories: 285 kcal
• Total Fat: 19.4 grams
• Saturated Fat: 8.3 grams
• Trans Fat: 11 grams
• Cholesterol: 124.4 mg
• Carbohydrates: 17.7 grams
• Fiber: 3.1 grams
• Sugar: 3.5 grams
• Protein: 12.9 grams
• Sodium: 964.5 mg

Ina Garten preparing the spinach puff pie:

Printable Recipe: Spanakopita Puff Pastry Ina Garten

Spanakopita Puff Pastry Ina Garten

Spanakopita Puff Pastry Ina Garten is simply spinach in a pie. It is one of the great appetizers you can make with ease at home. The recipe is prepared with a combination of spinach, herbs, and cheese all layered on a flaky pastry.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Appetizer, Side Dish

Cuisine Greek

Servings 6 people

Calories 285 kcal

Ingredients

  

For the filling

• 4 tbsp. unsalted butter
• 2 finely chopped onions
• 3 cloves minced garlic
• 10 ounces frozen cut spinach defrosted per package instructions
• 1/3 cup chopped green and white scallions
• 1 cup gruyere cheese grated
• ¾ cup grated parmesan cheese
• 4 lightly beaten eggs
• 1 tbsp. seasoned or plain bread crumbs
• 2 tbsp. kosher salt
• ¾ tsp. black pepper
• ½ tsp. ground nutmeg

For the pastry

• 1 box of frozen puff pastry defrosted overnight
• 1 large egg beaten with 1 tbsp. water for egg wash.

Instructions

 

• Preheat your oven to 375 degree Fahrenheit
• Heat butter in a frying skillet over medium-low heat.
• Sauté the onions for 4-6 minutes or until tender and slightly brown. Meanwhile, strain and discard water from the spinach and put in a bowl.
• Add the onion, gruyere and parmesan cheese, eggs, scallions, bread crumbs, pepper, salt, and nutmeg in the spinach and mix to blend well.
• Unfold one sheet of the puff pastry and lay it well on a baking sheet lined with parchment paper.
• Spread the spinach mixture on the pastry leaving a border of one inch on the sides. Brush the border without the spinach mixture with the egg wash.
• Take the second sheet of the puff pastry, and roll it out until its larger by an inch on all sides. (be sure to flour the rolling surface to avoid sticking)
• Now take the second sheet and cover the spinach mixture and crimp the edges with a fork to seal.
• Brush the top pastry with the egg wash making sure not to drip the side as this may hinder the puff from rising.
• Make about three slits in the pastry and sprinkle with pepper and salt. Bake for 35-40 minutes or until the spanakopita puff pastry is lightly browned.
• Remove from the oven onto a cutting board and serve hot as an appetizer or with fresh salad for a delightful meal.

Keyword Spanakopita Puff Pastry Ina Garten

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