• Prep Time: 30
  • Total Time: 50
  • Servings: 32

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About this Recipe


1 1/2 tbsp (22 mL) Olive oil
1/2 Onion, finely chopped
1/2 Bunch green onions, chopped
1 Clove garlic, minced
1 1/2 lbs (680 g) Spinach, rinsed and chopped
1/3 cup (80 mL) Chopped fresh parsley
2 tbsp (30 mL) Chopped fresh dill or mint
3 Eggs, divided
Pinch of nutmeg
1/4 cup (60 mL) Ricotta cheese
1/2 cup (125 mL) Crumbled Feta cheese
1 (397 g) Package Tenderflake® Frozen Puff Pastry, defrosted


PREHEAT oven to 400°F (200°C).

HEAT olive oil in a large skillet over medium. Add onion, green onion and garlic. Sauté until soft. Stir in spinach and continue to sauté until spinach is wilted, about 2 minutes. Remove from heat and set aside to cool.

MIX herbs, two eggs, nutmeg, Ricotta and Feta cheese. Stir in spinach mixture.

ROLL out each half of puff pastry on a lightly floured work surface, using a lightly floured rolling pin to a 13” (33 cm) square. Trim the edges and cut each piece into 16, 3” (8 cm) squares. Place 1 tbsp (15 mL) of the filling in the center of each square. Lightly beat the remaining egg with 2 tbsp (30 mL) of water. Brush the edges of each square with the egg wash and fold in half to form a triangle. Pinch the edges to seal. Place the triangles on a parchment paper lined baking sheet. Crimp the edges with a fork and brush each triangle with egg wash. Prick a tiny hole in each to allow the steam to escape.

BAKE in preheated oven for 20-25 minutes or until golden brown.


Spanakopita can be prepared and frozen. To bake from frozen place in 400°F (200°C) oven and bake for 30-35 minutes or until golden brown.

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