This creamy spanakopita filled puff pastry makes a delicious and impressive Holiday Appetizer!
Use all of the leftover filling to create spinach and feta filled turnovers. These keep well in the freezer (before they’re baked) for months!
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Watch the Video
- 2 sheets puff pastry (about 1 pound)
- Egg wash: 2 egg yolks plus 2-3 tablespoons milk
- For the spinach filling:
- • 8 ounces baby spinach leaves, roughly chopped
- • 3 scallions, finely sliced
- • 1 and ½ teaspoons dried dill
- 1 egg
- • 8 ounces ricotta cheese
- • 8 ounces feta cheese, crumbled
- • 2-3 tablespoons olive oil
- • ¼ teaspoon salt
- • Black pepper, to taste
Preheat the oven to 400°F, 200°C.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set aside.
On a lightly floured work surface roll out both sheets of puff pastry to about 10 by 13 inches.
Place one sheet on a baking tray lined with parchment paper.
Cut the pastry sheet into as large of a triangle as possible by trimming the sides. Trim the bottom to create a trunk.
Spread about two-thirds of the spinach filling onto the triangular pastry.
Cover with the second puff pastry and trim it into a tree shape.
Cut one-inch slits on both sides to create the branches.
Twist each branch a few times.
Brush with egg wash and chill in the freezer for 15-20 minutes.
Bake in the center rack of the preheated oven for 40 minutes or until puffed and golden.
Serve with some creamy tzatziki sauce.
Gather the scrap pieces of puff pastry and roll out about ¼-inch thick and cut out little stars. Brush them with egg wash, sprinkle with salt and bake until golden. About 10 minutes. Chill them in the freezer 15 minutes before baking.
Use the remaining spinach filling to create little turnovers as I did in the video tutorial. Enjoy!