I love this dish. Pretty much, I love anything that is spinach and a crust.
In Dublin, there was a sweet little bakery/cafe on the South side of the River Liffey called the Queen of Tarts.
It was so quaint and unique inside but the best part was the spinach and goat cheese tart (and the never ending supply of mint water.) Looking for a replacement once I left Ireland, I found this recipe for Greek Spanakopita that uses puff pastry which I just happened to have on hand, spinach, pine nuts and feta cheese. So delicious! I’ve made it a few times, sometimes missing a few ingredients and improvising along the way, but each time it was still so good. Here’s the basic recipe I go off of when making an attempt:
Spinakopita- Spinach in Puff
- 1/4 c. pine nuts
- 4 Tb. butter or oil
- 2 chopped onions
- 3 cloves chopped garlic
- 2-10 oz. Boxes of frozen chopped spinach, defrosted
- 1 cup chopped feta cheese
- 3/4 c. parmesan cheese
- 4 eggs, beaten
- 2 t. salt
- 3/4 t. pepper
- 1/2 t. nutmeg
- 2 sheets of puff pastry
- egg wash: 1 egg beaten with 1 Tb. water
- Toast the pine nuts in a pan over low heat for 5 minutes.
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Sauté onions with butter over medium heat for 5 minutes.
- Add the garlic, and cook for 1 more minute.
- In a large bowl, stir together spinach, onion mixture, feta, parmesan, eggs, salt, pepper, nutmeg and pine nuts.
- Place one sheet of puff pastry on your line baking sheet.
- Spread the spinach mixture on the pastry, leaving a 1-inch border.
- Roll out the second piece of puff pastry on a floured surface until it’s an inch larger in each direction.
- Place the second sheet of pastry over the spinach, and pinch the edges.
- Brush the top only with egg wash. (Don’t let it drip down the sides, or the pastry won’t rise.)
- Cut a few slits in the pastry.
- Bake for 30 to 40 minutes until light brown.