Photography: John Paul Urizar. Styling: Michele Cranston.
These easy spanakopita pies were a hit with The Weekly team on shoot day. They’re easy to make, as well as freezing and re-heating beautifully, making them perfect for prep-ahead entertaining. You don’t need any special equipment for this 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.
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.
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.
