Gluten-free Spinach Goat Feta Puff Pastry

Spanakopita (Greek spinach pie) is one of those delicious Greek dishes that you might think is a bit complicated to make. But the good news? It isn’t that hard to make at all! You can easily learn to make this super tasty Greek spanakopita with puff pastry and enjoy it with the whole family!

Buttery Spinach Puffs are cheesy and savory with pops of bacon. As you can imagine, they are a hit at parties!

If we’re having a party, you can count on these Spinach Puffs being served as an appetizer. We usually serve them with our other favorites including Bacon Wrapped Smokies, Cucumber Sandwiches, and some kind of Dip!

A quick + easy appetizer

I have so many favorite appetizer recipes, it’s sometimes hard to choose which ones I’m going to make for parties or family gatherings.

My family gets together on New Year’s Eve for games and LOTS of appetizers. Well, this Spinach Puff Pastry appetizer is one that is almost always part of the appetizer spread!

You might have to double this Spinach and Feta Puff Pastry recipe to make sure there are enough for all your party guests! Trust me, this tasty snack will disappear quickly!

How to make spinach puffs

PREP. Spray 9 cups in a muffin pan with cooking spray.

CREAM CHEESE MIXTURE. In a small bowl, microwave the cream cheese 10 seconds at a time until it’s soft and melted but not steaming. Add egg, oil, and dill into cream cheese and stir until well combined.

COMBINE. In a separate bowl combine spinach, feta, and bacon. Pour your cream cheese mixture on top of the spinach mixture and season with salt and pepper. Use a fork to mix and combine it together.

PASTRY. Cut the puff pastry sheet into 9 squares. Line the muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups.

Evenly divide the spinach among the cups. Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.

BAKE. Bake at 400°F for about 20 minutes until golden brown and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.

Recipe Tips

Frozen spinach. Squeeze out any excess liquid to prevent soggy puffs.

Mini muffins. To make bite-size Spinach Feta Puff Pastry, adjust the size of the cut pastry dough by cutting 18 puff pastry squares instead of 9. The remaining directions are the same. Bake at 400°F for 10-15 minutes.

Variations. I love these Spinach Puffs as they are, but here are some customizing ideas:

Switch the bacon with diced ham.
Add diced mushrooms, green onions, or bell peppers.
Season to taste with garlic salt, black pepper, paprika, or red chili flakes for a bit of a kick.
Brighten the flavor with a bit of lemon zest.
Change the feta cheese with ricotta cheese, Parmesan cheese, or mozzarella cheese.
Replace the puff pastry with phyllo tart cups. Fill the cups with the spinach filling. Bake at 400°F, but for only 8-12 minutes.

Storing info

Make ahead of time. There are several ways to make the Spinach Puff Recipe ahead of time, giving you plenty of time to prepare everything else right beforehand.

Make these up to 3 hours in advance. Cover the pan with plastic wrap and store it in the fridge. Bake uncovered at 400°F for 20 minutes.

STORE Spinach Puffs in the fridge or freezer:

Filling only: Store the filling in an airtight container in the fridge for 1-2 days or in the freezer for 1-2 months. Thaw, if applicable, assemble, and bake according to directions.
Freeze uncooked: Assemble as directed except place them in the freezer instead of the oven. Freeze for 2-3 hours, remove from the muffin tin, and store in an airtight freezer container. Freeze for 1-2 months. To bake, place in a muffin tin and bake at 400°F for 25-30 minutes or until cooked through.
Freeze baked: Once the puffs have baked allow them to cool. Place puffs in an airtight freezer-safe container separating layers with parchment paper. Freeze for 1-2 months. Reheat in the oven or microwave before serving.

For even more appetizers

chopped and packed
salt and pepper to taste
frozen puff pastry

Spray 9 cups in a muffin pan with cooking spray.
Microwave your cream cheese 10 seconds at a time until it’s soft and melted but not steaming. Add egg, oil, and dill into cream cheese and mix until well combined.
In a separate bowl combine spinach, feta, and bacon. Pour your cream cheese mixture on top and season with salt and pepper. Use a fork to mix and combine it together.
Cut the pastry sheet into 9 squares. Line the muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups. Evenly divide the spinach among the cups. Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.

Recipe adapted from .

Thank you, Schär

Having to eat gluten-free (and dairy-free for awhile) usually meant bypassing some of the most delicious treats. And sometimes you just really miss those old comfort food classics.

Lately, we have been trying a bunch of Schär gluten-free products and are just blown away.

We found this puff pastry dough at Central Market. They also have the best table crackers and artisan multigrain bread (also at Sprouts). It’s awesome. Brett loves the entertainment crackers (taste so much like Ritz) and they are perfect for dipping into pimento cheese.

I also love that they are made with non-GMO ingredients and often lactose or dairy-free. Yay!

So I was super excited to try a make a traditional spinach and feta (using goat milk feta) puff pastry with the Schär gluten-free puff pastry dough. And they turned out amazing.

Spinach Goat Feta Puff Pastry

So we started with this recipe for spinach puffs from Bon Appetite. It makes six nice sized puffs. Perfect for Meatless Monday, appetizers, or snacks.

We cleaned it up just a little by using mostly organic or non-GMO ingredients (to avoid trace pesticides or glyphosate). To make it you will need:

frozen chopped organic spinach, thawed
crumbled goat feta cheese
shallots (or onion)
olive oil
chopped fresh dill (or dried)
garlic
eggs
one sheet of frozen puff pastry, thawed

There are two sheets of puff pastry in the box of gluten-free Schär puff pastry dough. I took out one sheet and thawed it in the fridge overnight. And kept the other frozen until we want to make another recipe like these awesome fried puff pastry beignets.

To make the spinach filling, you thaw the spinach and press out all the water. I did this by first squeezing out the water through a fine mesh strainer. And then blotted with a paper towel. Add in the chopped shallots, garlic, feta, dill and olive oil. Season to taste with salt and pepper. Then add in an egg.

We rolled out the thawed puff pastry with a rolling pin. And cut it into 6 squares. I had a little extra puff pastry dough that I baked separately and ate with a little honey drizzled on it. So good.

Okay so then we pressed the puff pastry into a muffin tin and filled each with the spinach mixture. Then fold the pastry edges over onto the spinach. And brush the tops with an egg wash.

Then bake for 25 minutes at 400 degrees F. Let rest for about 10 minutes and they should easily pop out of the muffin tin. Thanks goodness for the Schär puff pastry dough! These gluten-free spinach puffs are such an easy, yummy comfort food favorite!

PS – After storing in the fridge, they were great reheated in the microwave, too.

Want More GF Appetizers or MM Recipes?

Gluten-Free Spinach Goat Feta Puff Pastry

A traditional spinach and feta (using goat milk feta) puff pastry made with Schär gluten-free puff pastry dough.

Deana Larkin Evans

package frozen chopped organic spinach,
crumbled goat milk feta
salt and freshly ground black pepper
sheet Schär gluten-free puff pastry dough,

Preheat oven to 400 degrees F.
Rinse the thawed spinach in a fine mesh strainer. Then press with your fists to squeeze out as much water a possible. Use a paper towel to remove any excess water. Add spinach, goat milk feta, shallot, garlic, dill, and olive oil to a medium bowl. Mix well and season to taste with salt and pepper. Then add in one of the eggs and mix well. Set aside.
Roll out the puff pastry dough just a bit with a rolling pin. Cut out 6 large squares as even as possible from the dough. If extra set aside for another use or bake it and eat it.
Carefully place each square in a muffin cup. Press down the bottoms into muffin cup. Fill each with the spinach mixture. And fold the corners of the pastry over the spinach feta mixture. Beat the other egg in a small bowl and brush over the tops of the puff pastries.

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My easy Spinach Puff Pastry recipe is a fancy finger food that’s easy to make and tastes incredible! Using frozen spinach and puff pastry sheets, this is a simple recipe that’s packed with flavor. Make these, and everyone who tries one will ask you for the recipe!

Best Puff Pastry Appetizers

Puff pastry appetizers are a favorite in my household. There is nothing like fluffy, flaky puff pastry stuffed with tasty ingredients like spinach and cheese! And this spinach puff pastry recipe is the best of the best.

Spinach puffs are effortlessly delicious, and make a perfect starter for any meal. I love bringing them to potlucks and holiday gatherings. They’re easy to make ahead of time, and everyone always asks me for the recipe!

Whether you’re serving them as an appetizer before the main event, or as part of a fancy finger food spread, I guarantee this simple spinach puff pastry recipe is sure to impress you!

Spinach Puff Recipe FAQ

How do you get the best results with puff pastry?

First, thaw frozen puff pastry in the refrigerator overnight. Remove the pastry from the refrigerator about 20 minutes before you plan on using it and allow it to come to room temperature. Dust your working surface with flour to avoid the pastry sticking to it. When rolling the puff pastry out, do so quickly, keeping the sheet square. Then, when cutting the sheets, cut all of the way through without dragging the knife. A pizza cutter can be used. Finally, when baking, use greased muffin cups and egg wash to help it crisp up nicely.

What do you brush puff pastry with?

Brush puff pastry with egg wash for best results. Egg wash is a mixture of water and egg beaten together (1 egg to 1 Tablespoon water).

How do I make puff pastry crisp?

Brushing puff pastry with egg wash is a guaranteed way to crisp up puff pastry as it bakes, in addition to baking it in greased muffin tins. This results in puff pastry appetizers that are crisp all over.

How to store spinach puff pastry?

Spinach puff pastry is best enjoyed the day of baking, but may be stored for 1-2 days in an airtight container in the refrigerator after baking.

Spinach Puff Pastry Ingredients

Frozen puff pastry, thawed
Frozen spinach, thawed
Butter
Shallot
Garlic
Nutmeg
Flour
Heavy cream or whole milk
White cheddar cheese, shredded
Parmesan cheese, shredded
Salt, to taste
Bacon, cooked and divided
Egg
Water

How to Make Spinach Puff Pastry

Preheat oven to 400°F. Squeeze out any excess liquid from thawed spinach until it is as dry as possible. In a skillet over medium heat, melt butter, then add diced shallots and garlic and cook 2-3 minutes, until shallots become translucent. Sprinkle flour into the skillet, whisking for 1-2 minutes until it lightly browns.
Stir in white cheddar cheese and Parmesan cheese.
Dice cooked bacon strips and add to the cheese sauce, reserving 2 strips. Stir until the cheese melts completely, then salt to taste.
Add spinach to the mixture and stir to combine.
Finally, remove from the heat and begin preparing your puff pastry. On a lightly floured surface, unfold the thawed puff pastry and roll each into a 12-inch square sheet.
Cut each pastry sheet into 9 even squares. Place into greased muffin cups, pressing gently on the bottoms and up the sides, so the corners point up.
Fill each cup with 2 Tablespoons of the creamed spinach mixture.
Top with remaining chopped bacon.
In a small bowl, mix egg and water to create an egg wash. Brush the egg wash over the top of the puff pastry, then add to the oven.
Bake 15-18 minutes, or until golden brown on top. Serve, and enjoy!

Use a pizza cutter to cut the puff pastry sheet into 9 squares quickly and easily.
Brush the puff pastry with egg wash to help it brown nicely.
Make the creamed spinach filling a day ahead of time and warm slightly before filling the puff pastries.

Make-Ahead Puff Pastry with Spinach

You can easily make spinach puff pastry ahead of time by preparing the filling beforehand.

Prepare the filling as instructed, then refrigerate in an airtight container up to 1 day before baking. When ready to use, warm slightly in a skillet, then add to puff pastry cups and bake as instructed.

How to Freeze Spinach Puff Pastry

Allow to cool, then add to a freezer-safe container or freezer bags. Label with the date.
Freeze for up to 1 month. When ready to enjoy, reheat directly from frozen at 400°F in the oven until heated through.

What to Serve with Spinach Puffs

Serve spinach puff pastry with other buffet food appetizers, such as:

And as an appetizer for main dishes, especially over the holidays:

Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!

📋 Recipe

Easy Spinach Puff Pastry Recipe

Learn how to make a Spinach Puff Pastry recipe everyone will love! These delicious spinach puffs are simple and yet so flavorful.

1 Muffin tin
brush for egg wash

or Whole Milk
White cheddar cheese

See our Cooking Conversions Chart for help converting measurements!

Preheat oven to 400°F. Squeeze out any excess liquid from thawed spinach until it is as dry as possible. In a skillet over medium heat, melt butter, then add diced shallots and garlic and cook 2-3 minutes, until shallots become translucent. Sprinkle flour into the skillet, whisking for 1-2 minutes until it lightly browns.16 ounces Frozen Spinach, 2 Tablespoons Butter, 2 Tablespoons Shallot, 1 clove Garlic, 2 Tablespoons Flour
Stir in white cheddar cheese and Parmesan cheese.½ cup White cheddar cheese, ¼ cup Parmesan
Dice cooked bacon strips and add to the cheese sauce, reserving 2 strips to top the pastries later. Stir until the cheese melts completely, then salt to taste.6 strips Cooked bacon,
Add spinach to the mixture and stir to combine.16 ounces Frozen Spinach
Finally, remove from the heat and begin preparing your puff pastry. On a lightly floured surface, unfold the thawed puff pastry and roll each into a 12-inch square sheet.3 sheets Puff Pastry
Cut each pastry sheet into 9 even squares. Place into greased muffin cups, pressing gently on the bottoms and up the sides, so the corners point up.
Fill each cup with 2 Tablespoons of the creamed spinach mixture.
Top with remaining chopped bacon.6 strips Cooked bacon
In a small bowl, mix egg and water to create an egg wash. Brush the egg wash over the top of the puff pastry, then add to the oven.1 Tablespoon Water
Bake 15-18 minutes, or until golden brown on top. Serve, and enjoy!

how to make spinach puff pastry, spinach puff pastry, spinach puffs

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About

Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

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This Spinach Puffs Recipe is loaded with savory flavors of garlic, green onions, artichokes, and salty cheeses. It is a buttery puff of goodness that just about melts in your mouth. Simple make-ahead finger food that your guests will absolutely love and devour.

This make-ahead puff pastry appetizer is the perfect finger food for any get-together. Whenever you fuse spinach, artichoke hearts, Parmigiano Reggiano, feta cheese, and fresh garlic it’s like bringing a “party” of flavor explosion to your taste buds. I guarantee you’ll want to make a double batch if you’re having guests over because these little nibbles will be gone in a flash. Another appetizer that highlights spinach and artichoke is this Spinach Artichoke Dip.

When it comes to food, one of my favorites has got to be bitesize appetizers. There’s something cute and enticing about a food item you can just pop in your mouth. Who has the willpower to turn away from finger foods like Bourbon Candied Bacon or Mini Taco Wonton Cups? I know I don’t!

Ingredients you will need

Frozen Spinach. Spinach is the main attraction of this appetizer. It’s what gives that beautiful green expression. Frozen works best for this recipe.
Artichoke Hearts. Adds nice extra texture and it pairs wonderfully with spinach.
Green Onions.
The Cheeses. Feta and Parmigiano Reggiano is a great duo that contributes both salty and nutty attributes.
Salt and Pepper
Garlic Cloves. Garlic is a flavor powerhouse in savory dishes.
Melted Butter.
Eggs. This helps bind filling together.
Puff Pastry Sheets. So much easier than making your own pastry dough.

How to Make this Spinach Puffs Recipe

Drain and squeeze out all the liquid from the spinach and artichokes. Start with a metal strainer to drain the liquid and end by twisting each of these in cheesecloth until they’re dry to the touch.
Combine all the filling ingredients in a medium-sized mixing bowl. Mix together the spinach, artichokes, onions, cheeses, salt/pepper, garlic, butter, and 2 beaten eggs.

Roll out each sheet of puff pastry. Each sheet should be rolled out to 10 x 10 inches. Use a pizza cutter, and divide each sheet of the puff pastry into 9 equal squares giving a total of 27.
Spray your mini muffin tins with cooking spray. Press each puff pastry square into the bottom and sides of the muffin tins.
Spoon the spinach mixture into the pastry squares. A heaping tablespoon is a good ratio amount for the puff pastry squares.
Bring the corners together and twist. You might need to stretch the corners just a little. Pull them up and twist while you press the corners together in order to seal them.

Bake in a 400°F oven for 20-25 minutes.
Let the appetizers sit for 5 minutes. When you remove them from the oven, let them cool slightly in the pan. Then with a butter knife, gently loosen the appetizers and individually tilt them in the pan until ready to serve.
Serve them either warm or at room temperature.

Tips for the Puff Pastry

The best way to unthaw the pastry is to remove it from the freezer and let it sit in your refrigerator overnight.
Make sure the puff pastry is completely thawed before unfolding the sheets or they will crack and tear at the seams.
Puff Pastry works best at a cool-to-cold temperature otherwise it can lose its texture and become difficult to work with.
Don’t handle puff pastry too much. It can become tough instead of light and crisp.
Dust with flour on the surface where you will be rolling out the dough. Also lightly dust the top of the puff pastry before rolling.

Can the Spinach Puffs be made ahead of time?

Yes. Definitely. In my opinion, the most important aspect of preparing for any get-together is “make-ahead” food. This removes the frazzle of the “day-of” prep.

Freezing Unbaked Pastries. You can prepare them in mini muffin pans, and freeze them before baking. When they are frozen solid, pop them out of the pans and place them in a freezer bag to head back into the freezer. When ready to bake, place them back in the muffin tins, thaw completely, and bake according to the instructions in the recipe.
Refrigerating Unbaked Pastries. You can also make them one day ahead of time without freezing. Make them up as usual and place the pan in the refrigerator overnight. Pull them out when ready to make and bake as usual.
Just a Note. Appetizers made with Puff Pastry are best eaten the day they are baked.

Tips for Spinach and Feta Puff Pastry

Squeeze out as much liquid as possible. Whatever you do, don’t skip this step. Drain and squeeze the spinach and artichokes separately. Too much liquid will make for soggy appetizers. The main tip here is to make sure ALL the liquid has been thoroughly squeezed out before combining the rest of the filling ingredients.
For a pretty look, leave a little bit of the green to show through the cracks.
Don’t use muffin liners because it doesn’t allow the bottom and sides of the puff pastry to get crispy and brown.
Make sure and brush on the egg wash. This is what gives the beautiful glossy sheen and golden hue on top.

More Appetizer Recipes

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Jalapeno Poppers

Mini Taco Wontons

Loaded Potato Skin

These Spinach and Feta Puff Pastry Appetizers are loaded with savory flavors of garlic, green onions, artichokes, and salty cheeses. It’s a buttery puff of goodness that just about melts in your mouth. Simple make-ahead finger food that your guests will devour.

Prep Time:
Cook Time:
Total Time:
Yield: mini spinach cups
Method:
Cuisine:

. frozen Spinach, thawed, drained and squeezed dry
, can Artichoke Hearts, drained, chopped and squeezed dry
Green Onions, chopped
. Feta Cheese, crumbled
. Parmigiano Reggiano, grated
Kosher Salt
Black Pepper
garlic Cloves, minced
stick of Butter, melted
Eggs, beaten, divided
Puff Pastry Sheets

Prevent your screen from going dark

Preheat oven to 400° F.
Thaw 16 ounces of frozen spinach.
Using a cheesecloth, squeeze as much water out as possible of both the spinach and 14-ounce can of chopped artichokes.
In a medium-sized bowl, combine spinach, artichokes, 1/2 cup chopped green onions, 8 ounces of feta cheese, 4 ounces of Parmigiano Reggiano cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 6 minced garlic, 1/2 stick melted butter and 2 beaten eggs.
Roll out 3 sheets of puff pastry separately to 10 x 10 inches. Using a pizza cutter, divide each sheet of the puff pastry into 9 equal squares giving a total of 27.
Spray your mini muffin tins with cooking spray. Press each puff pastry square into the bottom and sides of the muffin tins. Place a heaping tablespoon of the spinach mixture into the square. Bring each corner up and twist to seal.
Brush the additional beaten egg onto each spinach cup.
Bake for 20-25 minutes until golden brown.
Serve either warm or at room temperature.
ENJOY!

Notes

Serving Size: 2 mini spinach cups
Calories:
Sugar:
Sodium:
Fat:
Saturated Fat:
Unsaturated Fat:
Trans Fat:
Carbohydrates:
Fiber:
Protein:
Cholesterol:

Keywords: spinach puff pastry recipes, feta and spinach puff pastry, appetizers with puff pastry

Lebanese Spinach Pies, also known as Fatayer Bi Sabanekh in Lebanon, are tasty savory pastries made from dough and spinach. These pastries are soft and have a sour zing to them. These homemade dough stuffed with spinach, onion and other ingredients are a staple of Lebanese cuisine. They are absolutely delicious and can be frozen and reheated any time.

Spinach Pies, Fatayer, are very popular in the Levant regions. The pies are jam packed with Mediterranean flavors, uniquely the sumac which gives them that sour zing. They are served as an appetizer, side dish or even breakfast.

What are Lebanese Spinach Pies?

Spinach Pies are very nutritious pastries popular in the Levant region. The stuffing is made from spinach, which is full with amazing benefits, caramelized onions, tomatoes, black pepper, salt, and sumac and lemon juice to give it the citrusy flavor. Some people also add citric acid in place of the lemon juice and pomegranate molasse to make them more sour.

Fatayer Pies, a general term for the Middle Eastern pastries, can be made with endless stuffing options but the most popular ones are spiced ground meat, cheese and spinach filling.

Why you’ll love Lebanese Spinach Fatayer

Easy to make: You make this fatayer recipe using simple pantry ingredients you already most likely have in hand.
So flavorful: These spinach pies have an amazing flavor, a perfect balance to all the main ingredients used in the recipes.
Freezer Friendly: These Lebanse spinach pies are perfect for freezing, which makes them a great asset to have in your freezer to use for side dishes and gatherings.

Lebanese Spinach Pie Ingredients

The first thing to do is to prepare the dough this way you prepare the filling while the dough rises.

Fatayer Dough Ingredients

Flour: all purpose flour is best for this recipe.
Water: warm water works best for this recipe to help the yeast rise.
Milk: luke warm, full fat, helps make the dough rich.
Baking Powder: helps the dough rise.
Sugar: used with the yeast to help activate it.
Oil: use a neutral flavored oil.
Salt
Yeast: use active yeast.

Spinach Fatayer Filling Ingredients

Spinach: use fresh or frozen. Be sure to squeeze it to remove all excess water.
Lemon: use fresh lemon or a little bit of citric acid.
Black Pepper and Salt: to taste
Sumac: a must for this recipe. Give the pies a delicious tangy flavor.
Tomatoes: fresh diced tomatoes.
Onion: petite diced, sautéed until translucent and lightly caramelized.
Pomegranate molasses and chili flakes are optional.

How to Make Lebanese Spinach Pies

Pre-heat the oven to 400 F degrees.
Remove it from the bowl, sprinkle some flour on it and knead a little bit with your hands on a marble slab or cutting board to deflate it. Cut up the dough and form into small even balls.

Tips to Make the Best Spinach Fatayer

Drain the spinach really well to prevent the pies from getting soggy bottom. This will ruin the pies.
Roll the dough thin. This will make the pies so much lighter, crispier and give it a flaky texture.
Use warm milk and water for the dough.
Do not skip the sumac, this gives a citrus flavor to the filling.
To make it more sour, add 1 tsp. citric acid. Lemon juice will add moisture to the filling and make the dough soggy.
Add pomegranate molasses and cayenne pepper for an extra touch of flavor.
Add 1 tsp. paprika for a little bit of color.
Do not substitute fresh onion with frozen onion or omit.
Do not replace fresh tomatoes for canned tomatoes.

Frequently Asked Questions

Can you freeze Lebanese spinach pies?

Yes. If you are making these to freeze, undercook by a couple of minutes to allow them to fully cook when ready to reheat. Thaw and brush with some lightly flavored olive oil and finishing cooking at the same temperature for a few minute until warm. This will prevent the pies from drying up when reheating.

How to store fatayer?

You can store them in an airtight container or zip lock freezer bag after they cool completely. Place a parchment paper over the pies if you are placing on top of each other to prevent hem from sticking to each other. Freeze afterwards. If you are eating the same day, store in an air tight container.

Can I use frozen spinach?

You can use frozen spinach if you cant get fresh spinach. Squeeze out all liquids. But fresh is highly recommended.

Can I use premade dough?

You can use Rhodes dinner roll dough (the Orange color 36/pack) if you don’t want to make your own dough. Be sure to thaw, let it rise, and then thinly roll it.

Other Lebanese Recipes

These delicious spinach pies make the perfect snack, appetizer or side dish any day! They are made with homemade dough and a delicious spinach filling.

Spinach Filling

(to saute the spinach)
diced and caramalized
or replace with 1.5 tsp citric acid
(optional to add heat)

all purpose or bread flour
vegetable or canola oil
lightly flavored olive oil for brushing only

Making the dough

Mix the yeast, warm water and sugar in a cup and let it sit for 10 minutes until the yeast mixture rises and doubles in size. This step is important to make sure the yeast is active.
In an electrical mixing bowl, add all the dry ingredients in. Start by adding in the yeast and mix, then gradually add in the warm milk and oil gradually. Continue kneading the dough on low speed for 1-2 minutes until the dough collect well together.
Remove the bowl out from the mixer and collect with your hand to make a round dough. Return to the bowl, cover with a towel or plastic wrap for 45-1 hour until the dough doubles in size.

Making the filling

Heat 1 tbsp. of olive oil in a large pot and sauté the chopped spinach to shrink them. Next, set on a strainer and allow the liquids to drain and the spinach to cool.
Once this step is done, dice the tomatoes.
Let’s get back to the spinach. At this point they are cool enough, and you will drain them one more time by squeezing them with your hands to remove all the excess water or use a towel cloth.
All the main ingredients are ready to combine now. In a bowl, place the spinach, onions, tomatoes, salt, sumac, black pepper, cayenne pepper (optional). If you are using citric acid, place in now. Mix to combine well. Set aside. If you are using lemon juice mix in right before you are ready to fill the pies.

Assembling the Spinach Pies

Pre-heat the oven to 400 degrees.
Let’s get back to the dough. Remove it from the bowl, sprinkle some flour on it and knead a little bit with your hands on a marble slab or cutting board to deflate it. Cut up the dough and form into small even balls.
You can also roll the dough into a big piece and cut out 3 inch circles with a cookie cutter or some sort of round lid like a mason jar lid. This will prevent you find rolling each dough at a time.
Using a normal kitchen teaspoon place a heaping teaspoon of filling on the dough. Wrap the dough in the form the shape shown in the photo. You basically pick up two sides of the round dough and close them together then close the back part to form a triangle like shape. Make sure you pinch the edges very well to seal it and prevent it from opening. Repeat for the reminder of the dough mixture.
Place the pieces on a large sheet pan or two lined with a parchment paper leaving 1 inch apart. Brush generously with lightly flavored olive oil and bake in the oven for 10 minutes, then brush with more olive oil and continue baking for another 5-10 until they get a light golden brown color depending on your oven.
Remove the pies from the oven and allow them to cool for a minute or two before serving. Serve with some lemon wedges.

Drain the spinach really well to prevent the pies from getting soggy bottom. This will ruin the pies.
Roll the dough as thin as you can. This will making the pies so much softer and crispier and give it a flaky texture.
Use warm milk and water only for the dough.rain the spinach really well to prevent the pies from getting soggy bottom. This will ruin the pies.
Use warm milk and water only for the dough.
Do not skip the sumac, this gives a citrus flavor to the filling.
To make it more sour, use one less lemon and add 1 tsp. citric acid.
Add 1 tsp. paprika for a little bit of color and 1 tsp. to add extra heat.
If you are making these to freeze, undercook for 5 minutes to allow them to fully cook when ready to reheat. Cook at the same temperature. This will prevent the pies from drying up when reheating. Brush with some lightly flavored olive oil and bake for another 10 minutes when you complete the cooking.
You can store them in an airtight container or zip lock freezer bag after they cool completely. Place a parchment paper over the pies if you are placing on top of each other to prevent hem from sticking to each other.
Do not skip the sumac, this gives a citrus flavor to the filling. To make it more sour, use one less lemon and add 1 tsp. citric acid. Add 1 tsp. paprika for a little bit of color and 1 tsp. to add extra heat.

It will also store in the refrigerator for 2-3 days after cooking. You can heat it back up in the oven.

To freeze it, take the cooked recipe and cut it into portions then freeze it like this. Once cooled pop into an airtight container. Defrost overnight then heat up in the oven.

Prepare the puff pastry

Generously grease a 20 x 20cm baking tray that can hold at least 4 inches of filling with butter then roll out one piece of pastry making sure it can line the dish. Press into the corners with your fingertips for complete coverage.

What you’ll need to make Spanakopita with Puff Pastry

You will want good quality feta cheese for this recipe to bring out the best of the flavors. Don’t be tempted to go for something lesser quality or even try a different cheese as it won’t produce the same results as feta does.

Serving suggestions

This delicious Spanakopita with puff pastry works well on its own as a standalone dish, but is also great if you have a few people to feed alongside dishes such as Greek lemon chicken or a lamb recipe. You can serve it with Greek salad and some dips such as Tzatziki or garlic hummus.

Key Preparation Tips

There are three main steps involved with making spanakopita with puff pastry:

Prepare the filling
Prepare the puff pastry
Finish the spinach pie

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you!

Description

Making spanakopita sounds too complicated? Well not anymore with my super easy spanakopita with puff pastry recipe!

olive oil
large garlic cloves
-500g fresh spinach (roughly 1 lb)
large spring onions
large handful fresh mint
zest of lemon
generous pinch ground nutmeg
feta (5 1/4 oz)
black pepper to taste
flour, for rolling out the pastry
softened butter, for greasing the baking dish

To prepare this super easy spanakopita with puff pastry recipe, start by making the filling first.
Peel and crush the garlic into to the pan, cooking for a further minute until it has turned soft and aromatic.
Roughly chop the spinach and gradually add handfuls to the pan, stirring often until it has wilted enough to allow you to fit more. Then, continue to cook the spinach until almost all of its liquid has evaporated; this should take around 15-20 minutes, depending on the size of your pan. Remove it from the heat.
Top, tail and finely slice the spring onions before stirring them into the spinach mixture along with the fresh mint, roughly chopped, the lemon zest and the nutmeg. Crumble in the feta, before seasoning to taste with more salt and a little black pepper. Leave the spanakopita filling to cool.
Meanwhile, pre-heat the oven to 200 degrees (390 fahrenheit).
Lightly beat the first egg, and stir it into the spinach mixture before spooning the cooled filling into the prepared pastry case, pushing it into the corners and smoothing the surface with the back of the spoon.
Beat the other egg, and brush the egg wash across the exposed lip of the pastry, just above the filling. Top with the lid, and again use your fingertips to press the edges together. If necessary, trim off any excess that overhangs the dish with a sharp knife before folding the pastry over and crimping it with your fingertips to seal the pie. Brush with the remaining egg wash and cut two small slits in the middle of the pie to allow steam to escape.
Bake for 30 minutes until the pastry is crisp and golden. Remove from the oven, and rest for a further 30 minutes at least before slicing and serving either warm or at room temperature. Enjoy!

Key Ingredients for Spanakopita with Puff Pastry

Filling: For the spanakopita pie filling, you need leeks, garlic cloves, fresh spinach and then some spring onions, mint, lemon zest and nutmeg. Feta cheese is added for the classic Greek flavor.

Pastry: You’ll need eggs, puff pastry and some flour for rolling to prepare the pastry for the dish.

What is Spanakopita (Greek spinach pie)?

Spanakopita is a traditional Greek dish that combines spinach and feta cheese in a pastry filling. It is often made with phyllo pastry (spanakopita with phyllo) but I went for puff pastry here because it is easier to work with! If you have the time, you can also make it with homemade phyllo (spanakopita with homemade phyllo).

Sometimes you see the spanakopita made into small pies (spanakopitakia) as well as in larger casserole dishes like this one. In Northern Greece, it is known as spanakotiropita (spinach feta pie) while the term spanakopita tends to be used in Southern Greece but both are referring to a tasty spinach and cheese pie.

Classic Greek dish: Ideal for larger family gatherings.
Delicious combination: Spinach and feta cheese are at the heart of the dish.

Tip: During religious fasts, a version of the recipe is often made without using cheese and eggs.

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Finish the Spanakopita (Greek spinach pie)

Beat an egg and stir into the spinach mixture before spreading it across the pastry, pushing into corners and using a spoon to have a smooth surface.

Beat the other egg and brush it across any exposed pastry above the filling.

Roll out the second sheet and add it to the top, using fingers to pinch the two sheets together. Trim off any excess and brush with the rest of the egg.

Cook for 30 minutes until the pastry is crisp and golden. Remove from the oven and leave for another 30 minutes before slicing and serving. Warm or room temperature is perfect for this recipe.

Can you Use Frozen Spinach?

I prefer to use fresh spinach when making this Spanakopita with puff pastry recipe but you can use frozen spinach too.

Spinach is a great leafy green to keep in your freezer for when you need it. It can work for this recipe too because you don’t need to cook it in advance, just as part of creating the filling.

Just make sure to fully thaw the spinach and squeeze out all the liquid before adding it to the rest of the filling ingredients. This will help to prevent the spanakopita from becoming too waterlogged.

Prepare the filling

Heat some olive oil in a large frying pan or skillet over medium heat. Trim the leeks into 1cm or ⅓ inch pieces then fry in the pan with some salt until soft and starting to color, usually around 10 minutes.

Peel and crush the garlic clove then add to the pan, cooking for another minute until soft.

Chop the spinach roughly and add to the pan, a handful at a time. Stir it frequently and let it wilt then add more. Cook the spinach until almost all of the liquid has evaporated from it, around 15-20 minutes then remove from the heat.

Prepare the spring onions and add them to the mixture with roughly chopped fresh mint, lemon zest and nutmeg. Crumble in the feta cheese, season with salt and black pepper then leave to cool.