These easy spanakopita pies were a hit with The Weekly team on shoot day. They’re easy to make, and they also freeze and reheat beautifully, making them perfect for prep-ahead entertaining. You don’t need any special equipment for this easy spanakopita recipe, just a 12 hole muffin pan. Golden, flaky and completely delicious, these spanakopita puff pastry pies are the perfect addition to finger food platters.
Are you after more finger food ideas or Greek-inspired recipes?
Ingredients
Method
Rinse silverbeet under cold water to remove any dirt or grit. Drain and pat dry with kitchen paper. Place in a bowl with fetta, onion, parsley, dill, garlic and chilli. Mix to combine.
Beat 2 of the eggs and add to the spinach mixture. Season with salt and freshly ground black pepper and mix to combine.
Preheat the oven to 220°C (200°C fan-forced). Lightly grease a 12-hole (1/3 cup/80ml) muffin pan.
Cut the pastry into 12 x 12cm squares. Line the pan holes with pastry squares. Divide the mixture among the pastry cases (about ¼ cup). Fold the opposite corners of the pastry into the centre.
Lightly beat the remaining egg. Brush the pastry tops with egg and sprinkle with fennel seeds. Bake for 30 minutes, or until puff pastry is browned and crisp.
Recipe tips for making these easy spanakopita pies
If you can’t find Careme pastry, use 3 sheets of frozen butter puff pastry.
Enjoy spanakopita puff pastry pies warm or cold.
Can these easy spanakopita pies be made in advance?
Store spanakopita pies individually wrapped or in airtight containers for up to 3 days. Freeze in an airtight container for 1 month.
Buying & storing silverbeet
Buying
Silverbeet should be undamaged and fresh with stiff stems and crisp leaves.
Storing
To store, cut off the stems if necessary to fit in the fridge, and store leaves and stems together enclosed in a paper bag, then a plastic bag, in the fridge for up to 3 days.
