Thursday, January 2, 2020

Easy Spanakopita #recipe @LucyBurdette

LUCY BURDETTE: I love Greek spinach pie, aka spanakopita, but it's kind of a project to make it. Recently I was going through my scary freezer to figure out what I could use up or throw out and I came across a package of Dufour puff pastry. Eureka! This recipe definitely took less than half an hour to put together...and it was delicious! Even my hub said "why make the other version?"


1 package frozen puff pastry (I like Dufour)
1 box frozen spinach
3/4 cup crumbled feta
2 eggs
White pepper to taste
1 onion, diced
1 garlic clove, crushed

Fresh dill, snipped, a good 1/4 to 1/2 cup

Defrost the pastry and the spinach. I did this by leaving both boxes in the fridge for 2 days. Spread the pastry sheet out on a baking sheet covered in parchment. Saute the onion and garlic in a little olive oil. Squeeze the water out of the spinach, add to a bowl with the onion and garlic, eggs, pepper, dill, feta. Beat this all together.

Spread the spinach mixture on one half of the pastry. Dampen the edges on that side with water. Carefully fold the remaining pastry over the filling, and crimp the edges closed with a fork. Poke some air holes on top.

Bake at 350 for 30 to 40 minutes until the pastry is brown and puffy.

That's it! Serve with a salad and bon appetit...Here's the link to my original version, a lot more time-consuming.

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. 

"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."


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  1. Oh, yum! Love spanakopita but have never made it. I'm going to have to try this recipe. Thanks so much! Renee -

  2. Without all that butter it's probably much healthier, too!

    Perfect for those with New Year's resolutions to lose weight.

    1. I don’t have that box in front of me, but I suspect the puff pastry is not low cal either!

  3. Brilliantly simplified.
    Well done!

  4. Thank you for the recipe, Lucy. I love Spanakopita. The dill sounds like a great addition. If I can't find Dufour puff pastry near me, I'll have to try it with a different brand and hope it works as well.

    1. I found some in Publix that I haven’t tried yet but looks good. I try to avoid too many unpronounceable ingredients

  5. Glad you showed us the original version - I can see that one would have been a labor of love! It looks delicious so I'm going to try it. many years ago when I was in high school I made an apple strudel, the kind where the dough was stretched the length and width of the sheet-covered table then spread with butter. That was excellent too but I was never inclined to make it again.

    1. Oh I can picture how wonderful that apple strudel must have been! I also make baklava with the phyllo dough—Well worth the trouble!

  6. This sounds both good AND do-able. Will be trying this recipe SOON.

  7. How many ounces in your box of spinach? I've got a bag sitting in my freezer waiting for this recipe. It sounds awesome!