Craving a classic Greek savory pastry? This Spanakopita Pies recipe is perfectly adapted for your pie maker, delivering flaky, golden puff pastry filled with a delicious mixture of spinach, feta, and parmesan. It’s an excellent, speedy solution for a light lunch, appetizer, or a savory snack. The fresh mint and lemon rind cut through the richness of the cheese, creating a perfectly balanced bite every time.
Yields: 8 Pies Preparation & Cooking Time: 50 Minutes
Ingredients
- 4 sheets frozen puff pastry, just thawed
- 280g bag baby spinach
- 200g Greek feta, crumbled
- ¼ cup shredded parmesan, plus extra to serve
- ¼ cup Greek yoghurt
- 3 eggs, lightly beaten
- 2 tbsp dried packaged breadcrumbs
- ¼ cup shredded fresh mint leaves
- 1 tsp finely grated lemon rind
- Lemon wedges, to serve
Method
- Prepare the Spinach: Place the baby spinach in a large heatproof bowl and cover with boiling water. Let it sit for a minute to wilt, then drain thoroughly. Rinse well under cold water to cool. The critical step is to squeeze out as much excess liquid as possible; this prevents a soggy filling. Roughly chop the spinach and return it to the large bowl.
- Create the Filling: To the bowl with the chopped spinach, add the crumbled feta, shredded parmesan, Greek yoghurt, lightly beaten eggs, breadcrumbs, fresh mint, and lemon rind. Season with salt and pepper. Mix until all ingredients are well combined.
- Cut the Pastry: Using a pie maker pastry cutter, cut eight large rounds (10.5cm) from three of the puff pastry sheets. From the remaining pastry sheet, cut eight small rounds (9.5cm) to serve as the lids.
- Assemble the Pies: Spray a 4-hole pie maker (⅓-cup capacity) with oil and preheat. Lightly press four of the large pastry rounds into the holes. Spoon a ¼ cup of the spinach and feta filling into each pastry case. Top with the four small pastry rounds. Lightly press the edges to seal and spray the tops with a little more oil.
- Cook: Close the lid and cook for 10-12 minutes, or until the tops are golden brown and the pastry is cooked through. Carefully remove the pies. Repeat the process with the remaining pastry and filling to make eight pies in total.
- Serve: Serve the Spanakopita pies warm, garnished with extra parmesan and fresh lemon wedges for squeezing over.
“Spanakopita Pies.” New Idea food, July 2025.
