Spanakopita Greek Appetizer With Puff Pastry Recipes

SPANAKOPITA, GREEK APPETIZER WITH PUFF PASTRY

Steps:

• In a pan over medium heat, sauté onions until fragrant then add garlic and sauté for another 30 seconds.
• Add spinach, parsley, cilantro, dill, salt and pepper mixing them all well together. Cook for 3 minutes then remove from heat and let it cool down for 10 minutes.
• Stir in one beaten egg and feta cheese.
• Preheat oven to 400F. Beat remaining egg in a small bowl.
• Cut pastry sheet into 12 equal parts.
• Lightly brush the cups of a mini muffin tin with butter or oil, this step is optional just to make sure that the puff pastry will not be stuck.
• Press each puff square into the bottom of one muffin tin, fill with the spinach filling and fold pastry over brushing the top with the beaten egg.
• Bake in the oven for 25 minutes or until golden brown.
• Let it cool slightly before serving.

EASY PUFF PASTRY SPANAKOPITA

Steps:

• Thaw the frozen spinach and squeeze it thoroughly (Note 5).
• Puff pastry: If using frozen puff pastry, thaw and roll it according to the package instructions. If using refrigerated and already rolled pastry, remove it from the fridge about 10 minutes before baking.
• Preheat the oven to 375°F/ 190°C. Brush the baking dish with olive oil.
• Beat the egg in a cup. Remove about ¼ of the egg and keep it separated for later; you will need it to brush the pastry before baking.
• Filling: Place squeezed spinach in a medium bowl. Add the egg (except for what you saved for brushing) finely chopped onions, grated garlic, crumbled feta, dried mint, chopped dill, lemon zest and juice, salt, and black pepper. Combine well and adjust the taste if necessary.
• Drape the dough sheet over the baking dish.
• Spread the feta and spinach filling inside the pastry, then fold in the corners and sides of the dough toward the center. The filling will not be fully covered in the middle. Trim a bit of the dough corners and sides to make the pie look nice.
• Egg wash: Mix the beaten egg you've saved with the milk and brush the pastry with the mixture. Sprinkle it with sesame seeds.
• Bake in the preheated oven for 20-25 minutes until the pastry is puffed up and deeply golden.
• Let sit for about 5 minutes before slicing.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Steps:

• 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.

SPANIKOPITA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
• Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
• Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.