This is a Greek dish using spinach, ricotta and feta cheese. The traditional version uses filo pastry but I have used puff pastry instead. These are a perfect party appetiser that would be mind-blowing! I mean, they are going to be thoroughly impressed! They can be made ahead of time, just pop it into the oven when you’re ready to serve and you have warm, light and crunchy pies for your guests! I love Greek food, probably because it’s quite similar to middle eastern cuisine. Even children who have an aversion to all things “green” will love this!
- 2 cups Baby Spinach washed
- half Onion chopped finely
- 3 cloves Garlic minced
- 100 gms Feta Cheese crumbled
- 50 gms Ricotta
- a pinch Nutmeg powder
- Sesame seeds for garnish
- 1 sheet Puff pastry
- 1 tbsp Milk/1 egg- for wash lightly beaten
Place a frying pan over medium heat and add in the baby spinach leaves and cook until they wilt down. To this add the garlic and onion and cook for another minute.
Add the nutmeg powder, crumbled feta and ricotta into the spinach mixture and mix well. Turn off the heat.
Defrost the puff pastry sheet until soft and pliable. Cut the sheet into 3 equal parts and place the spinach mixture on one-half of the sheet and fold.
Crimp the sides of the spanakopita using a fork and place a couple of air vents on the pastry.
Mix the egg with a tbsp of water and brush this onto the puff pastry surface.
You can also brush some milk instead of the egg.
Bake this in a preheated oven at 180-degree centigrade until golden brown (took approximately 35 mins for me). Serve warm.
Optional: you can sprinkle some sesame seeds on the top for some extra crunch.