This easy Greek Spanakopita with puff pastry brings Mediterranean flavors straight to your table in just 85 minutes. A vegetarian delight that combines flaky layers of buttery pastry with a savory filling, this simplified version of the classic Greek dish makes an impressive side for any occasion.
Perfect for both casual family dinners and elegant entertaining, this baked spanakopita recipe delivers restaurant-quality results with minimal effort.
Ingredients for Greek Spanakopita
- Olive oil: 1 tablespoon, for sautéing vegetables
- Leeks: 2 whole, cleaned and sliced into 1cm pieces
- Garlic: 2 large cloves, freshly crushed
- Fresh spinach: 400g-500g, roughly chopped
- Spring onions: 4 large, finely sliced
- Fresh mint: Large handful, adds wonderful freshness
- Lemon zest: From 1/2 lemon, for bright flavor
- Nutmeg: Generous pinch, enhances savory notes
- Feta cheese: 150g, crumbled
- Eggs: 2 large, divided for filling and egg wash
- Puff pastry: 500g block, thawed if frozen
- Flour: For dusting while rolling pastry
- Butter: Softened, for greasing the dish
- Salt and black pepper: To taste
Step-by-Step Instructions
- Prepare the filling: Heat olive oil and cook leeks until soft and slightly golden, about 10 minutes
- Add aromatics: Incorporate crushed garlic and cook until fragrant
- Wilt spinach: Gradually add chopped spinach, cooking until liquid evaporates (15-20 minutes)
- Mix ingredients: Combine spring onions, mint, lemon zest, nutmeg, and crumbled feta with spinach mixture
- Prepare oven: Preheat to 200°C (390°F)
- Prepare pastry: Divide pastry in two, roll out on floured surface to fit 20x20cm baking dish
- Assemble base: Line buttered dish with first pastry sheet, pressing into corners
- Add filling: Mix one beaten egg into cooled spinach mixture, spread evenly in pastry case
- Seal pie: Brush edges with egg wash, add pastry lid, crimp edges, and cut steam vents
- Bake and rest: Cook for 30 minutes until golden, then rest for 30 minutes before serving
Cooking Techniques
Making spanakopita becomes so much easier with puff pastry! The key to success lies in how you handle the spinach. Let it cook slowly until almost dry – this stops your pastry from getting soggy. When working with the puff pastry, keep it cool but not too cold. If it’s too cold, it’ll crack; too warm, and it’ll stick. A light touch when crimping the edges creates those beautiful, flaky layers everyone loves!
Variations & Substitutions
Don’t have all the exact ingredients? No worries! You can swap the leeks for a large onion, and frozen spinach works great too (just thaw and squeeze out the water first). If feta’s not your thing, try ricotta mixed with a bit of parmesan. Fresh dill makes a wonderful replacement for mint, or use both for an extra burst of flavor. Short on time? Use pre-rolled puff pastry sheets instead of a block – just overlap them slightly to fit your dish.
Serving Suggestions
This Greek pie shines as part of a relaxed Mediterranean spread! Serve it with a crisp Greek salad on the side – think juicy tomatoes, cucumbers, and olives with a simple olive oil dressing. For a light lunch, pair it with tzatziki for dipping. Going all out? Add some grilled lemon chicken and roasted vegetables to turn it into a feast. While it’s lovely warm, spanakopita tastes just as good at room temperature, making it perfect for picnics!
Storage Tips
Your spanakopita will stay fresh in the fridge for up to 3 days. Just wrap it well in foil or pop it in an airtight container. To reheat, warm it in the oven at 180°C/350°F for about 15 minutes – this keeps the pastry crispy. You can even freeze it! Cool it completely, wrap in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The pastry might not be quite as crispy after freezing, but it’ll still taste amazing!
Easy Greek Spanakopita with Puff Pastry
Equipment
- 20x20cm baking dish
- Large frying pan or skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 leeks
- 400-500 g fresh spinach roughly 1 lb
- 150 g feta 5 1/4 oz
- 500 g puff pastry 1 block
Instructions
- Heat the oil in a very large frying pan or skillet set over a medium heat. Trim and slice the leeks into 1 cm (1/3 inch) pieces and fry with a pinch of salt for about 10 minutes until they’re soft and just starting to colour.
- 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.
- Pre-heat the oven to 200 degrees C (390 fahrenheit). Prepare the pastry and bake for 30 minutes until crisp and golden.