1632. Quick Puffed Spanokopita

Spanokopita is a famous Greek pastry with spinach and cheese. It has multiple interpretations, the most authentic of which uses filo pastry. In this modern and ultra-fast version, you can use a sheet of store-bought puff pastry or shortcrust (I have made it to excellent results with either). Including the crust, this is a mere five ingredient pie that serves well as a breakfast or light lunch/dinner. Instead of fresh spinach, you can use a cup of defrosted and drained frozen spinach. You might feel one egg is too little for the heft filling if using fresh spinach; trust me and just use one egg. It is correct that there is no salt in the recipe as the feta is plenty salty to season the lot.

Ingredients:

1 sheet puff pastry

1 cup feta cheese, crumbled

1 cup mozzarella, grated

1 large egg

3-4 cups fresh spinach, chopped

Method:

Unroll the pastry to make it flat, keeping it on the parchment paper it came on. Fold over the edges of the pastry and crimp with a fork. Combine the rest of the ingredients in a bowl, then spread over the center of the prepared pastry, bringing almost to the edges.

Bake in a preheated 420F oven for 30 minutes.

صحة و عافية