The idea for this originally came from a recipe in Fine Cooking. Using puff pastry instead of phyllo eliminates many messy steps. I fill the puff pastry with my aunt’s family recipe for spanakopita. The recipe is still fairly time consuming, but the pastries can be individually wrapped and frozen for up to 1 month. Remove a few from the freezer and pop them in the toaster oven when you need a quick meal or side. They’re a great way to get kids to eat their leafy greens.
- 2 sheets of frozen store-bought puff pastry, defrosted overnight in the refrigerator
- 2 teaspoons plus 2 tablespoons olive oil
- 1½ pounds baby spinach, divided
- 1 large onion, finely chopped
- 1 bunch scallions, white and green, finely chopped
- 2 cloves garlic, minced
- 5 large eggs, plus 2 egg yolks for brushing
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup whole milk ricotta cheese
- ½ cup parsley, finely chopped
- ⅓ cup dill, finely chopped
- 8 ounces feta cheese, crumbled
- Preheat the oven to 375°F.
- Heat a 12-inch skillet over medium heat. Add 2 teaspoons olive oil and a third of the spinach. Cook until the spinach wilts and transfer to a colander set in a large bowl. Repeat with the remaining two batches of spinach.
- Wipe out the pan with a wet cloth or paper towel and turn the stove down to medium-low. Add 2 tablespoons olive oil, the onion, and scallions. Cook until soft but not brown, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove the pan from the heat.
- In a large bowl, beat the eggs with a whisk and season with the salt and pepper. Add the ricotta, parsley, and dill and stir to combine. Fold in the crumbled feta.
- Squeeze the spinach by the handful to release as much water as possible. Add the spinach to the egg mixture and stir gently to combine, breaking up any clumps of spinach with your fingers.
- Line two rimmed baking sheets with parchment. Remove one sheet of puff pastry from the refrigerator. On a floured surface, without unfolding it, cut the pastry sheet crosswise into thirds. Unfold each third and cut into thirds again so there are nine squares. Roll each piece into a 4-inch square and transfer the squares to the baking sheets.
- Working quickly, scoop ½ cup of filling into the middle of each square of pastry, leaving a ½-inch border on all sides.
- Remove the second sheet of puff pastry from the refrigerator and repeat the cutting process, this time rolling each piece into a 5-inch square.
- Combine the egg yolks with 2 teaspoons water in a small bowl. Using your finger, brush the egg wash around each side of all nine of the 4-inch squares. Drape a 5-inch square over the filling and press the top and bottom edges together to seal. Repeat with the remaining pastries. Cut small steam vents in the top of each pastry.
- If cooking immediately, brush the tops of the pastries with egg wash and bake for 25 minutes, rotating once in the middle of cooking.
- If freezing, place directly in the freezer before adding the egg wash or cooking. Once frozen, wrap tightly and store in an airtight container. To thaw: refrigerate overnight, brush with egg wash and bake as directed above. The pastries will keep, frozen, for up to 1 month.