Mmmmm… I LOVE spinach pie. Whenever I eat at Greek restaurants, I always make sure to order some spanikopita. I love the flakey crust and the rich, warm, spinach filled interior. Popeye totally knew what was up.
This spinach pie isn’t really Greek flavored, but I love it all the same. There are many, many ways to make a spinach pie and this weekend I was most interested in finding the fastest, easiest route to this spinach heaven.
My mom made baklava fairly often when I was growing up and ever since watching her wrestle with those finicky phyllo dough sheets, I’ve never wanted to go near them. So, for this recipe I chose puff pastry. It’s much thicker and way more forgiving than phyllo, but you still get a nice flakey crust. Puff pastry is definitely not inexpensive, but most of the other ingredients in this recipe are, so the overall cost per serving remains low. Puff pastry can be found in the freezer section, usually near frozen fruit and other ready to eat desserts. For this recipe I only used one sheet out of the box. The other sheet can be wrapped tightly and re-frozen for later use.
You can make spinach pies in a square, or as individually folded rectangles, but I like this easy “fold over” pie dish method. No cutting the dough, simply roll it out, fill it, and fold it over top to make the top crust. Super easy.
I stuck to a basic cheese and spinach filling, but this recipe is just asking for a million variations. Add some feta cheese for a Greek flare, green onions or other fresh herbs for a fresher flavor, or you can even try adding something tangy like sun dried tomatoes. Of course, more ingredients mean higher cost, so try to use ingredients that you have laying around waiting to be used up.
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