Fall in love with these mini puff pastry turnovers, spanakopita-style. Perfect for a quick appetizer, they combine the soft texture of spinach with the distinctive flavor of feta cheese, a taste of the Mediterranean to delight your guests.
Spanakopita, or spinach pie, is a traditional Greek dish dating back to antiquity and the Byzantine Empire. This dish, which literally means "spinach pie" in Greek, is a testament to Greece's culinary heritage and has become a staple in Greek homes.
Spanakopita is often made with fresh spinach, feta cheese, and puff pastry, giving it a crispy texture and a creamy flavor.
Every family has its own version, sometimes passed down through generations, and spanakopita is often served as part of a meze platter or as a main course, bringing a touch of tradition and conviviality to the Greek table.
🌿🌟Delicious Preparation Steps
▢ Ingredients
▢ Spinach (100g fresh or 50g frozen)
- Use young leaves if using fresh. If using frozen, squeeze out the excess water to avoid a soggy filling.
▢ Feta (50g) - Choose a genuine Greek PDO (Protected Designation of Origin) feta for its characteristic slightly acidic flavor. Mash it well so it blends throughout the filling.
▢ Ricotta (60g) - This adds a creamy, mild texture that perfectly balances the saltiness of the feta. Use fresh, well-drained ricotta for best results.
▢ Fresh Dill (1 tbsp) - This herb, typical of Greek dishes, brings a fresh, slightly aniseed note that pairs beautifully with spinach. Fresh is great, but dried works too.
▢ Puff Pastry - Go for a butter version, which will give it more flavor and a lighter texture. I always keep a piece of real feta in my fridge. Its slightly crumbly texture and pronounced flavor really make all the difference in this recipe compared to the store-bought stuff that's soaked in salt water.
▢Step 1: 🌿🌟 Prepare the flavorful filling
For fresh spinach, rinse it well and dry it in a salad spinner. Remove the thick stems and finely chop the leaves. If you're using frozen spinach, let it thaw completely,then squeeze it in your hands or a clean tea towel to remove all the water.This step is super important to prevent your pastry from becoming soggy during baking.
In a bowl, thoroughly mash the feta with a fork, add the ricotta, and mix until you have a smooth texture. Add the finely chopped garlic, chopped dill, and a pinch of nutmeg to subtly enhance the flavors.
Add the beaten egg, which will bind everything together during cooking. Season with salt, as the feta is already quite salty.
Gently mix everything together to create a homogeneous filling, but leave some small pieces for added character in each bite.
▢Step 2: 🌿🌟 Work the dough and cut out the shapes
Take your dough out of the refrigerator about 10 minutes beforehand so it's not too hard. Roll it out on a lightly floured work surface and quickly roll over it with a rolling pin to flatten any creases.
For uniform bites, use a 5 cm round cutter. If you don't have one, a simple water glass will do. Cut out as many circles as possible, spacing them evenly to make the most of the dough.
You can gather the leftover dough, gently roll it out, and make more rounds, but keep in mind that they won't be as flaky as the first ones.
▢Step 3: 🌿🌟 Shape the little pastries
Place all your dough rounds on your work surface and put about a small teaspoon of filling in the center of each round. Be careful not to put too much filling in, or it will overflow during baking. Lightly moisten the edge of each round with a little water or beaten egg so it sticks well.
Fold the dough in half to make a semicircle and press the edges firmly to seal them.
To make it look nice and ensure it doesn't open during baking, press the edge with the tines of a fork.
This creates a nice little decoration while also making your pastries nice and airtight.
▢Step 4: 🌿🌟 Final Touches Before Baking
Place your small pastries on a baking sheet lined with parchment paper, leaving 2 cm of space between them so they can expand.
Using a pastry brush, generously brush each pastry with beaten egg; this will give them a beautiful golden and glossy color.
To add a little more flavor and texture, sprinkle with sesame seeds, which will toast slightly in the oven and release their nutty flavor.
You can also make a small cut on the top of each pastry to allow steam to escape during baking and prevent them from bursting.
▢Step 5: 🌿🌟 Baking and Finishing Touches
Preheat your oven to 190°C (375°F) using the conventional setting (not the fan setting, which would dry out the pastry too much).
Place the baking sheet in the middle of the oven and bake your pastries for 15 to 20 minutes.
Keep an eye on the color—they should be a lovely golden brown all over.
The exact time will depend on your oven; halfway through baking, rotate the baking sheet to ensure even browning.
Once baked, remove the pastries from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
This short rest allows the filling to settle and the pastry to finish baking gently.
