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A square of puff pasty spanakopita on a serving spoon.
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Puff Pastry Spanakopita (Vegan Optional)

Make puff pastry spanakopita in 40 minutes! This vegan optional recipe has the same delicious creamy spinach and feta cheese blend you love. But here's the twist: instead of layering and buttering finicky phyllo dough, we're using rich, flaky puff pastry. It's buttery and golden, making the process easier without sacrificing flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Greek
Diet:
Servings: 6 Main Dishes
Calories: 226kcal
Author: Ruth Grindeland

Equipment

Ingredients

  • 1 package 2 sheets puff pastry, thawed
  • 2-3 tablespoons olive or avocado oil
  • 1 bunch green onions finely chopped
  • 1 large onion finely chopped
  • 1 pound (16oz) frozen spinach thawed and drained
  • 10 oz (280g) feta cheese or vegan feta crumbled
  • ¼ cup yogurt or vegan yogurt
  • ¼ cup fresh dill finely chopped
  • ¼ cup fresh parsley finely chopped
  • Salt and pepper to taste
  • 1 tablespoon butter optional or egg wash for brushing the top

Instructions

Step One: Prep

  • Start by thawing the puff pastry and frozen spinach at least 40 minutes before cooking.
  • Thaw the spinach and squeeze out as much water as possible.
  • Dice the onion, green onions, and finely chop the dill and parsley.

Step Two: Filling

  • Heat 2-3 tablespoons of olive oil in a large skillet over medium heat.
  • Add the onions and green onions, sautéing until soft (about 5-7 minutes).
  • Stir in the spinach and cook for another 2-3 minutes to remove excess moisture.
  • Remove from heat and let the mixture cool slightly.

Step Three: Mix the Filling

  • In a large bowl, combine the cooled spinach mixture with crumbled feta, dill, parsley, yogurt, salt, and pepper. Stir until well mixed.

Step Four: Prepare the Puff Pastry

  • Preheat your oven to 400°F (200°C).
  • On a lightly floured surface, gently roll out the thawed puff pastry sheets if needed.
  • Grease your baking dish with butter or oil (for dairy-free) and cut the puff pastry sheets to fit the dish.

Step Five: Assemble the Spanakopita

  • Lay the first sheet of puff pastry at the bottom of your baking dish.
  • Spread the spinach and feta filling evenly over the pastry base.
  • Place the second puff pastry sheet on top to cover the filling.
  • Brush the top with melted butter or an egg wash for a golden finish.

Step Six: Bake

  • Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and crispy.
  • Let the spanakopita cool for a few minutes before slicing it into squares or triangles.
  • Serve warm, either as a main dish or appetizer.

Notes

Storing and Reheating Instructions

  • Refrigerator: Let the spanakopita cool completely. Then, wrap individual pieces in plastic wrap or store them in an airtight container in the fridge. It’ll stay fresh for up to 3-4 days. Note that the puff pastry will soften.
  • Freezer: You can also freeze spanakopita, either baked or unbaked. For baking, cool it fully, wrap it tightly, and freeze it for up to 2-3 months.
  • Reheat: To reheat, skip the microwave (it’ll make the pastry soggy). For fridge leftovers, bake at 350°F (175°C) for 10-15 minutes until crispy. For frozen, bake directly at 350°F (175°C) for 20-25 minutes if already baked, or follow the original recipe temperature and bake for 30-35 minutes if unbaked.

Nutrition

Calories: 226kcal | Carbohydrates: 12g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 607mg | Potassium: 396mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9480IU | Vitamin C: 12mg | Calcium: 363mg | Iron: 2mg