Spanakopita my Way

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A good friend of mine and fellow foodie Brian Gallagher sent me a cookbook.  Pots and Pandemic Cooking in Quarantine from the Congregation M'Kor Shalom.  First off this is a wonderful collection of shared recipes.  As soon as I recieved the cookbook I sat down a cup of coffee in hand and started flipping page after page of exciting recipes.   I love spinach cooked, raw or out of a can I even craved spinach with my second son Bryce.  So on page 3,  I found a recipe for Easy Spanakopita Appetizers by Beth Goodman super easy,  I kept turning then I found page 70 Spanakopita by Black Olive Restaurant.   So I decided to combine the 2...and here's my version...Thank you again Brian for sending me this great book!!

Ingredients needed:

1 sheet of puffed pastry thawed and rolled out very thin to at least 10 by 18 inches...this is very thin.


1/2 cup butter melted 

2 20 oz packages of chopped spinach thawed and drained. 

3/4 cup of ricotta cheese 

3/4 cup of Daisy's Cottage Cheese

3/4 cup of feta cheese  crumbled 

1 egg

1 onion chopped fine

1/2 cup fresh parsley chopped

3 shakes of cumin

3 shakes of cumin

1/2 a nut of grated nutmeg 

Salt and pepper to taste 




Okay let's throw this together,   In a small frying pan with a tablespoon of butter sautéed the onion and parsley about 4 minutes. Set aside.



 In a large mixing bowl combine the cheeses, spices, sauteed onion/parsley & egg.  Mix. 


Add spinach stir until combined.   Take a  9 X 5 baking dish and spray cooking spray.   Cut the rolled out puff pastry into 2 pieces.  Spread  half of the rolled out puff pastry  on the bottom of baking dish then brush with melted butter.

Spread spinach mixture over entire dough.    Place 2nd half of dough on top pushed down edges and brush with butter. 

Score top with knife.

  Bake at 325 for 40 minutes ..



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