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Spanakopita, Greek Spinach Pie Ingredients Conveniently Braided in Puff Pastry

Spanakopita, Greek Spinach Pie Ingredients Conveniently Braided in Puff Pastry

Chef's notes

This is a scaled down and very easy version of my original Spanakopita recipe. It uses the puff pastry braiding technique.

Recipe is for one filled pastry sheet and will comfortable serve 8 as an appetizer.

Spanakopita filling is assembled in a single bowl mixed by hand covered with surgical gloves.

Pastry sheet is placed on a lightly floured counter (please see illustration, next recipe below. Pastry is rolled lengthwise parallel to the fold to increase its length to about 13 inches. Mirror image slits are cut along both side of the sheet (see picture below). Filling is molded along the center section, the length of the pastry sheet. The filling is covered with alternating overlapping strips from the side creating a braided effect and cooked.

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Spanakopita, Greek Spinach Pie Ingredients Conveniently Braided in Puff Pastry

Ingredients

Filling

2 boxes frozen chopped spinach thawed
1 1/2 tablespoon olive oil
1/4-pound whole feta cheese in brine, not crumbles
1/4-pound sharp white cheddar cheese (not shredded)
2 large eggs whisked
1/4 teaspoon salt
1 tablespoon melted butter
Sesame seeds

1 Sheet Puff Pastry thawed

Instructions

Squeeze spinach in small sections by hand to remove as much water as possible. Place in a mixing bowl.
Crumble the feta cheese by hand or on a cutting board. Shred the cheddar cheese with a course cheese grater or knife.
Add olive oil, cheese, eggs and salt to the spinach bowl. Using surgical gloves, thoroughly hand combine by squeezing as you would mixing meatballs.
Place a sheet of puff pastry on a lightly floured counter. Cut the sheet as shown below. Add the filling along the middle of the sheet.
Place the flaps of pastry on the ends on the filling. Cover the filing by overlapping with alternating lattice. Place the log on a cookie sheet with parchment. Brush with butter and sprinkle with sesame seeds. Bake at 350º convection until pastry browns and the filling is hot, about 25 minutes. Slice and serve.

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