Puff Pastry Spanakopita

Puff Pastry Spanakopita
Photo by Scott Phillips


  • ¼ cup packed finely chopped fresh flat-leaf parsley
  • ¼ tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 3 large eggs plus 2 large egg yolks
  • 1 bunch scallions, trimmed and thinly sliced
  • ½ oz. (¼ cup) freshly grated Pecorino Romano
  • 8 oz. feta, crumbled (about 2 cups)
  • + 6 more ingredients
    • 1 large yellow onion, finely chopped
    • 2 large cloves garlic, minced
    • 1/3 cup packed finely chopped fresh dill
    • 1-½ lb. baby spinach (about 24 loosely packed cups)
    • 1 17.3-oz. package frozen Pepperidge Farm puff pastry sheets, thawed according to package directions
    • 2 Tbs. plus 2 tsp. olive oil

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat. Add a batch of spinach and toss with tongs until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl, and let drain....

View full recipe at Fine Cooking


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