Spanakopita Puffs

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Spanakopita Puffs

Given the choice between a big, one-plate meal (like lasagna or roast chicken), or a meal of several small dishes, I will choose the small dishes at least nine out of ten times. (That tenth time I just need roast chicken, lol.)

Spanakopita Puffs 2

This month’s 5 Star Makeover theme was a fun one: Greek Meze! The idea was for everyone to choose a different Greek-themed appetizer to have a full meze platter. (I wish we all lived in the same area – wouldn’t this be an incredible potluck?) I chose to remake one of my Greek favorites: Spanakopita!

Spanakopita Puffs 3

I made my version based on what I had on hand; if you have spinach or another green that you want to use instead of kale, you could give that a try. If you don’t have pine nuts on hand, it’s not a deal-breaker, but they do add fantastic flavor and a nice crunch. Lately I’ve been craving tomatoes like it’s nobody’s business, so I also made a thick homemade tomato sauce for dipping or for spooning on top of the two-bite Spanakoptia treats (it’s your call whether you want to make it or not; they were delicious without the sauce too).

All in all, these Spanakopita Puffs were addictive.

Thanks to Laz and Natasha for hosting the event!

Spanakopita Puffs 4

Spanakopita Puffs
Prep time: 
Cook time: 
Total time: 
Yield: 24 puffs
 
Ingredients
  • 1 sheet (1/2 lb) frozen puff pastry, thawed in the fridge overnight
  • Flour, for rolling out the pastry
  • 2 large eggs plus 1 large egg yolk
  • 2 tablespoons olive oil
  • 2 medium onions, finely diced
  • ¾ lb kale, rinsed, tough center ribs removed, and chopped
  • 1 cup water
  • 2 large cloves garlic, minced
  • ¾ teaspoon dried dill (or 2¼ teaspoons minced fresh dill)
  • ½ teaspoon crushed red pepper flakes (more or less to taste)
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 3 oz crumbled feta
  • 2 tablespoons pine nuts
  • Chunky Marinara Sauce, store-bought or homemade (I used my recipe for Chunky Pizza Sauce)
Instructions
  1. Preheat oven to 375F. Roll the pastry out on a lightly floured surface to about a 12- by 14-inch rectangle. Make 6 cuts across the pastry the long way at equal intervals, then make 4 cuts across the pastry the short way at equal intervals (you end up with 24 pieces of dough). Press each piece into a mini muffin cup; cover the muffin tray with plastic wrap and transfer to the fridge to chill while you make the filling.
  2. Whisk the eggs and egg yolk together, then measure out 1 tablespoon to reserve for the eggwash.
  3. Heat the oil in a large lidded skillet over medium heat; add the onion and cook until tender and starting to caramelize, about 5 minutes. Turn the heat up to medium-high, add the kale and water, cover the skillet, and cook 8 minutes, stirring occasionally.
  4. Turn the heat down to medium, and then stir in the garlic, dill, crushed red pepper flakes, salt, and pepper, and cook (uncovered) until very tender, about 10 minutes, stirring occasionally. Stir in the lemon juice and turn off the heat. Cool slightly, then stir in the eggs (except the reserved egg for eggwash) along with the feta and pine nuts.
  5. Fill the pastry wells with the kale mixture, using your finger to pack it down lightly. Lightly brush the dough with eggwash and bake until the pastries are puffed and golden, about 20 to 25 minutes.
  6. Serve hot, warm, or room temperature along with Chunky Marinara Sauce.
Notes
Extra Filling: There shouldn’t be a lot leftover, but if you have extra filling, you could scramble it up with some eggs or make it into a small frittata or quiche.

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Comments

  1. says

    As far as I’m concerned, frozen puff pastry opens the door to adapting so many recipes, sweet and savory. What a great idea, Faith. I’ve always loved Spanakopita, rarely make my mother’s recipe because it’s somewhat time consuming, layering all the phyllo. This sidesteps all of that and retains the flavors. Bet you can freeze a bunch before baking too, then you always have them on hand for company.

  2. says

    Of all the greek dishes this has always been my favorite. I love that you made these more of a hand pie to pop in your mouth. Perfect! So much better than slicing with a fork.

  3. says

    Hi Faith – so much to like about this meze! Kale is a nice change from spinach, the two-bite puffs are adorable. Definitely serve with the tomato sauce, such a lovely color combination.
    LL

  4. says

    I am so with you on the tomato craving!!! Want your sauce, mm. And these puffs are just adorable – I want to come to our potluck!!

  5. says

    So cute! I make great pans of spanakopita (with whatever greens that are in season and a lot less fat) for my nutrition workshops, and we love it at home too. But it is great to see it dolled up as tapas/appetizers. Great idea using easy-as puff pastry

  6. says

    Puff pastry is SO much easier to work with than phyllo dough. I love how bite size and easy these treats are, and using kale is a great substitute to spinach. The tomato sauce is also a great touch to brighten everything up. I wish I could party at your house, haha!

  7. says

    I love the look of these, I can’t wait to make them for a simple but really satisfying summer dinner. Always love anything mini sized too :)

  8. says

    Oh num, pop in your mouth spanikopita and made with kale too! Delicious dish with wonderful flavors. I’m loving the tomato sauce to compliment.

  9. says

    Spanakoptia is the best! I love that you used kale, how wonderful these must taste! And the chunky tomato sauce makes these just the most perfect little bites…delicious!

  10. Beth McKenzie Castaneda says

    I truly love, love Spanikopita. Have you ever thought of submitting this recipe which is wonderful sounding, to a recipe contest? There is a terrific website called FOOD 52 which has neat recipe contests. Go there and read about their contest. I would love to see it there and I believe that this is one that would surely be a contender to make it into one of their neat recipe books.

  11. says

    I’m considering making these as part of my Thanksgiving week meal plan, but I’d like to make them a few days before I plan to serve them. How do they keep and reheat?

    Thanks!

    • says

      Gwen, I made them in the morning and served them in the evening one day and they were fine, but I’ve never tried making them a few days in advance. I think they’d hold up, but I haven’t tried it. To reheat them, I popped them in a 350F oven until warm (about 15 to 20 minutes). Hope you enjoy them if you give them a try!

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