Spanakopita Puffs

This traditional Greek-style dish featuring seasoned spinach, cream cheese and feta cheese is made simple and delicious by using store-bought puff pastry sheets.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 25 minutes
  • stand: 10 minutes
  • Serves: 8

Recipe

Ingredients

  • 1 tablespoon butter
  • 1 large onion, chopped (about 1 cup)
  • 1 package (10 ounces) chopped frozen spinach, thawed and well drained
  • 2 egg
  • 1/2 of an 8-ounce package cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
  • 1 tablespoon water
  • 1/2 cup crumbled feta cheese

Directions

  1. Heat the oven to 375°F. Lightly spray 2 baking sheets with vegetable cooking spray.

  2. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove the skillet from the heat. Beat 1 egg in a small bowl with a fork. Stir the beaten egg, cream cheese and garlic powder in the skillet.

  3. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 9 x12-inch rectangle. Cut the rectangle into 4 (4 1/2 x 6-inch) rectangles. Repeat with the remaining pastry sheet, making 8 rectangles in all. Beat the remaining egg and water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture.

  4. Spoon about 1/4 cup spinach mixture onto the center of each rectangle. Top each with 1 tablespoon feta cheese. Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg mixture.

  5. Bake the pastries for 25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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