“This is my version of the classic Greek spinach pie called spanakopita. The flavors tend to be a little bolder than you'll find in the traditional version.” - by Susan D.
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch pie plate.
- Heat the olive oil in a skillet over medium heat. Add the red onions; cook and stir until tender and transparent, about 5 minutes. Stir in the garlic and pancetta, cook until the pancetta is crispy, about 8 minutes. Reduce heat to low. Mix in the spinach and feta cheese. Remove skillet from the heat.
- Arrange the Provolone cheese to completely cover the bottom of the prepared pie plate. Spoon the spinach mixture over the cheese. Cover with the puff pastry sheet, trimming the edges to fit the pie plate. Brush top of pastry with the egg white.
- Bake pie in preheated oven until the crust is golden brown, about 15 minutes. Cool 1 hour before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 314 cal
- 16%
- Fat
- 23.8 g
- 37%
- Carbs
- 16.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This is a winner! It does taste just like the Greek dish. I used a can of crescent rolls I had and is worked perfect. I suppose you could top it with pie crust as well. I also used fresh spinach ch..." See moreopped. We will make this again. Thank you so much!"
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