Name: Easy Greek Spanakopita with puff Pastry
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 2 leeks; salt; 2 large garlic cloves; 400g-500g fresh spinach (roughly 1 lb); 4 large spring onions; large handful fresh mint; zest of 1/2 lemon; generous pinch ground nutmeg; 150g feta (5 1/4 oz); black pepper to taste; 2 eggs; 1 x 500g block puff pastry (1 lb 1 1/2 oz); flour, for rolling out the pastry; softened butter, for greasing the baking dish

Description

Making spanakopita sounds too complicated? Well not anymore with my super easy spanakopita with puff pastry recipe!

Ingredients

Scale

1 tbsp olive oil
2 leeks
salt
2 large garlic cloves
400g-500g fresh spinach (roughly 1 lb)
4 large spring onions
large handful fresh mint
zest of 1/2 lemon
generous pinch ground nutmeg
150g feta (5 1/4 oz)
black pepper to taste
2 eggs
1 x 500g block puff pastry (1 lb 1 1/2 oz)
flour, for rolling out the pastry
softened butter, for greasing the baking dish

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Instructions

To prepare this super easy spanakopita with puff pastry recipe, start by making the filling first.
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, depending on the size of your pan. Remove it from the heat.
Top, tail and finely slice the spring onions before stirring them into the spinach mixture along with the fresh mint, roughly chopped, the lemon zest and the nutmeg. Crumble in the feta, before seasoning to taste with more salt and a little black pepper. Leave the spanakopita filling to cool.
Meanwhile, pre-heat the oven to 200 degrees C (390 fahrenheit).
On a lightly floured surface, divide the pastry block into two. Generously butter a 20x20cm (roughly 8×8 inch) baking dish and roll out one piece of pastry to be big enough to line the dish allowing the filling to take up at least 4cm (1 1/4 inches) of depth, and the other to form a lid. Line the dish, pressing the pastry into the corners carefully with your fingertips.
Lightly beat the first egg, and stir it into the spinach mixture before spooning the cooled filling into the prepared pastry case, pushing it into the corners and smoothing the surface with the back of the spoon.
Beat the other egg, and brush the egg wash across the exposed lip of the pastry, just above the filling. Top with the lid, and again use your fingertips to press the edges together. If necessary, trim off any excess that overhangs the dish with a sharp knife before folding the pastry over and crimping it with your fingertips to seal the pie. Brush with the remaining egg wash and cut two small slits in the middle of the pie to allow steam to escape.
Bake for 30 minutes until the pastry is crisp and golden. Remove from the oven, and rest for a further 30 minutes at least before slicing and serving either warm or at room temperature. Enjoy!