The main components of spanakopita are puff or filo dough, spinach and feta cheese. I also add dill, olive oil, onion, and sometimes fennel leaves to the filling.
Aunt Jean’s Spanakopita Wrapped in Filo Dough
Spanakopita Wrapped in Puff Pastry
In this recipe, I’ve substituted squares of puff dough for the strips of filo because I find puff easier to work with. Puff pastry has a softer bite whereas filo has a shattering crunch, but that is the only noticeable difference. I make my puff pastry from scratch (recipe not included) but you can certainly buy it from the store. I recommend Trader Joe’s Artisan Puff Pastry, a decent frozen all-butter version. Butter is better!
(yield ~20 triangles)
- 1 small white or yellow onion, diced
- 1 tablespoon olive oil
- 16 oz frozen spinach, drained of excess moisture (or fresh spinach, blanched, shocked, and drained)
- 5 oz feta cheese
- 1/4 oz fresh dill, chopped
- 2 pounds of puff pastry
- 1 egg
Step-by-Step Baking Instructions
1. Over a colander or sieve, squeeze as much excess moisture out of the spinach as possible. Allow it to continue to drain while assembling the rest of the ingredients.
3. Using kitchen shears (or a knife), chop the dill into the onions.
5. Roll out the puff pastry to 1/8” thickness.
8. Fold each square diagonally and pinch their ends to seal.
10. With the tip of a knife, slice steam holes into the top of the triangles. This will help prevent the triangles from bursting open in the oven.
12. Transfer the triangles to parchment paper-lined (or simply ungreased) sheet pans. Space them 1″ apart as they will expand while baking. So that the heat-sensitive puff dough remains chilled, unbaked spanakopita should be held in the refrigerator covered in plastic wrap until they are ready to go in the oven.
13. Bake spanakopita for 20-30 minutes in the middle of a 425° oven or until they are golden-brown on top and baked through-and-through. Allow them to cool for a few minutes before serving. For best results, eat spanakopita hot and fresh. Warning: it is nearly impossible to eat less than two.
Spanakopita may be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
To reheat triangles, bake or toast them at 350° until crispy on the outside and hot on the inside.
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