Love Greek spinach pie? Then buckle up, because this Spanakopita with Puff Pastry is your new weeknight obsession. We’re ditching the delicate phyllo and going all-in on flaky, buttery puff pastry. It’s golden, crisp, and ready to impress at brunch, lunch, or your next cozy dinner.
This easy take on classic spanakopita is everything I want in a savory pie: rich filling, minimal effort, and layers of flavor in every bite. Puff pastry gives it that golden crunch without the stress of phyllo sheets—no flaking out mid-assembly here!
Spanakopita is especially perfect for spring get-togethers, brunch tables, or cozy evenings when you want something hearty but not heavy. It's especially dreamy with a Mediterranean-style spread—try it alongside my Greek Beetroot Dip, Pickled Cucumbers and Tomatoes, or serve with slices of this juicy Thin Sliced Chicken Breast Air Fryer recipe for a full-on flavor combo.
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💖 Why This Recipe Works
- Golden & Crispy – Puff pastry gives this a next-level crunch while hugging that dreamy spinach-feta filling.
- Fuss-Free – No layering paper-thin phyllo—just roll, fill, and bake!
- Crowd-Pleasing – Appetizer, lunch, snack, or dinner... it’s always a hit.
🛒 Star Ingredients
- Spinach – The green hero. Earthy, fresh, and packed with nutrients—it’s the heart of the pie.
- Feta Cheese – Tangy, salty, and bold. Use block feta for that authentic Greek punch.
- Puff Pastry – Buttery, flaky, and wildly easy. This shortcut makes everything feel gourmet.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Cream Cheese Boost – Want it extra rich? Stir in a couple tablespoons of cream cheese for an ultra-creamy center.
- Tomato Twist – Add chopped cherry tomatoes for bursts of juicy sweetness.
- Spinach Swap – Baby spinach works great if you're short on time (no chopping needed).
- Frozen Spinach? – Totally fine! Just thaw and squeeze the life out of it—nobody wants soggy puff pastry.
For the ultimate spread, pair your puff pastry spanakopita with a Mediterranean Farro Salad, a scoop of Creamy Beetroot Hummus, or this flavorful Cold Chicken Pasta Salad for a little protein-packed balance.
🔪 How To Make Spanakopita With Puff Pastry?
- Step 1: Preheat the oven to 350°F (175°C). Line a 9x9 baking dish with parchment paper and lightly spray with nonstick cooking spray.
- Step 2: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion, green onions, and garlic until soft and fragrant. Add the spinach in batches, cooking until just wilted. Remove from heat and let cool slightly.
- Step 3: In a large mixing bowl, combine the eggs, ricotta, crumbled feta, salt, pepper, and dill. Stir in the cooled spinach mixture until everything is well combined.
- Step 4: Lay one sheet of puff pastry in the bottom of your prepared baking dish.
- Step 5: Spread the spinach and cheese filling evenly over the pastry.
- Step 6: Top with the second puff pastry sheet and brush with olive oil (or an egg wash if you want a glossy top).
- Step 7: Bake for 35–40 minutes, or until the pastry is golden brown and puffed.
- Step 8: Let the spanakopita cool for at least 5 minutes before slicing. Serve warm or at room temperature.
💡 Hint: If your puff pastry is frozen, be sure to thaw it in the fridge overnight or on the counter for about 30 minutes—don’t rush it or it’ll crack when you unfold it.
👩🍳 Expert Tips
- No Soggy Pastry! – Always squeeze excess water from thawed frozen spinach.
- Use Block Feta – Pre-crumbled feta lacks that rich, tangy punch—go for the real deal!
- Egg Wash for Extra Shine – Want that bakery-style golden top? Brush with an egg wash before baking.
💭 FAQs
Yes, you can use homemade puff pastry. Roll out the pastry dough on a lightly floured surface to create your pastry sheet.
Absolutely. Assemble the pie, cover, and refrigerate until ready to bake. You can also freeze it before baking—just add a few extra minutes to the bake time.
Yes! Silverbeet (aka Swiss chard) works great. Just remove the tough stems and chop the leaves finely before cooking, just like spinach.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to keep the pastry crispy.
💖 Serving Suggestions
Want to take your spanakopita with puff pastry from snack to showstopper? Pair it with:
- Mango Arugula Salad – Sweet, peppery, and just the right zing.
- Chicken Stuffed with Spinach and Dates – Fancy-ish but totally doable.
- Homemade Olive Tapenade with Crostini – Salty, snappy, and scoopable.
- Cranberry Lime Mocktail – A zesty sip to keep things cool.
🍽 More Recipes Using Spinach
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Spanakopita With Puff Pastry
Ingredients
- 4 Tablespoons Olive Oil Divided
- 1 Onion Chopped
- 1 Bunch Green Onions Sliced
- 2 Cloves Garlic Minced
- 2 Pounds Spinach
- 2 Eggs
- ½ Cup Ricotta Cheese
- 5 Ounce Feta Cheese Crumbled
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Dill Weed
- 2 Sheet Puff Pastry
Instructions
- Preheat the oven to 350°.
- Line a 9 x 9 baking dish with parchment paper. Spritz with nonstick cooking spray.
- In an extra-large skillet over medium heat, pour 3 tablespoons of olive oil and heat through. Add the onion, green onions, and garlic, cooking until the onions are soft. Add the spinach in batches, cooking until it wilts. Remove from heat.
- Meanwhile, in a large bowl, stir together the eggs, ricotta cheese, feta cheese, salt, black pepper, and dill weed.
- Stir the cheese mixture into the spinach mixture until well blended.
- Place one sheet of puffs pastry in the bottom of the prepared baking dish. Add the spinach mixture and top with the remaining sheet of puff pastry.
- Brush with the remaining olive oil.
- Bake for 40 minutes or until the puff pastry is golden brown.
- Garnish and serve warm.
I honestly can’t get enough of this one—it hits that perfect balance of comforting and impressive. It’s one of those recipes that feels like a little win every time I make it. Definitely a go-to when I want something satisfying without a ton of effort!