I’ve been making this spinach pie for years for my daughter and my grandkids. During dinner tonight at my daughter’s house, my grandson Ezra said, “Safta, this is my favorite dinner!” Noah chimed in his agreement. They each had at least 4 or 5 pieces. My daughter said, “This is the perfect comfort food.” She commented that it’s her favorite meal too. She wasn’t too happy when I set aside a piece to bring home to my son Benji. When I got home, Benji wasn’t too happy that I only brought one piece home for him. Updated comment from Feb. 24, 2021. Randi’s family came for dinner tonight, and she requested that I make this, especially since Ezra has just become a vegetarian (he loves meat, but he cares about animals). This came out so, so perfect. Ezra had 4 pieces, Noah had 3 (he held back due to lactose intolerance, Dan had 2 big pieces, Randi had 2 or 3, Benji had 4, I had 1, and Hannah had none (she ate the chicken with the crumbs). Ezra commented, “I really love this and I don’t really like Spanikopita at restaurants.” I feel so happy!
- 1 box Pepperidge Farm puff pastry sheets
- 2 10 oz. boxes frozen chopped spinach, defrosted and drained and squeezed pretty dry (hint- let it defrost overnight in the boxes sitting in a bowl. The liquid will seep into the bowl. Then I just unwrapped the spinach boxes, and squeezed the boxes to get rid of any more liquid!)
- 3 extra large eggs
- 8 oz. shredded mozzarella cheese (I acutally used pizza blend from Whole Foods which is mozzarella, nonsmoked provolone, and asagio)
- about 8 oz. chunk feta
- about 1/4 cup parmesan
- about 1 tablespoon Litehouse dill
- about 1/2 teaspoon pepper
- pinch salt
Place frozen puff pastry in refrigerator to defrost.
In mixing bowl, put mostly dry, drained spinach, eggs, mozzarella cheese, parmesan cheese. Break apart the feta into small pieces and add to mixture. Add the dill, pepper, and salt. Mix gently with a rubber spatula until all ingredients are incorporated.
Grease aluminum pan that’s about 9 x 13 in. (sides are less than 1 inch deep). Place parchment paper that’s a little longer and wider than the bottom of the pan, pressing it down into the corners.
Take 1 sheet of the puff pastry out of fridge and roll it out so that the size matches the bottom of your baking pan (about 9 by 13. Sprinkle flour on the counter as necessary to roll out the pastry. Fold up into thirds and Transfer to parchment lined pan and unfold. Spread entire filling evenly over pastry, almost to the edges of the pastry. Then roll out second sheet of pastry. Place it over the filling, and turn the edges of the pastry over the filling and crimp it with the bottom layer of pastry. Then make an egg wash of 1 egg with 1 teaspoon of water or half and half, and brush it generously over top of pie. Cut a few slits intop.
I usually stick it in the freezer for about 30 min. Then I cover it with foil and put back in freezer till I’m ready to bake it.
Bake about 45-50 min. at 400 degrees till puffy and brown. Serve immediately. After 30 min, if it isn’t puffin and browning, raise temperature to 425 degress. Serve immediately!