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Spinach & Leek Spanakopita

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CRISPY SPINACH & LEEK SPANAKOPITA WITH TRADER JOE'S FETA
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CRISPY SPINACH & LEEK SPANAKOPITA WITH TRADER JOE’S FETA

Recipe by Cart4Fun

Introducing our latest crave-worthy creation: Crispy Spinach & Leek Spanakopita with Trader Joe’s Feta. Dive into layers of flaky phyllo dough embracing a perfect blend of spinach, leeks, and the distinct richness of Trader Joe’s Feta. Join us on a brief culinary escapade as we unlock the secrets to achieving irresistible crispiness and unparalleled flavor in this Greek classic with a delightful twist. Your taste buds are in for a treat!
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Ingredients

  • 1 pound (450g) baby spinach leaves, washed and chopped

  • 2 leeks, finely chopped

  • 1/2 cup fresh dill, chopped

  • 1 cup Trader Joe’s Authentic Feta Cheese, crumbled

  • 1/4 cup cottage cheese (optional)

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup extra virgin olive oil

  • 1/2 cup (1 stick) Kerrygold Grass-Fed Butter, melted

  • 4 sheets Pepperidge Farm Puff Pastry Sheets (2 boxes), thawed

  • 2 large egg yolks, beaten (for egg wash)

Directions

  • Prepare the Filling:
    *In a large skillet, heat a bit of olive oil over medium heat. Add chopped leeks and sauté until they are soft and translucent, about 5 minutes.
  • Add the chopped baby spinach to the skillet and cook until wilted and most of the moisture has evaporated, about 3-5 minutes
  • Remove the skillet from heat and let the mixture cool for a few minutes.
  • In a large mixing bowl, combine the sautéed leeks and spinach with chopped dill, crumbled Trader Joe’s Authentic Feta, and cottage cheese (if using). Season with salt and freshly ground black pepper to taste. Mix well.
  • Prepare the Puff Pastry:
    * Preheat your oven to 375°F (190°C).
    * Butter the bottom of a baking tray lightly with Kerrygold Grass-Fed Butter.
    * Lay two sheets of Pepperidge Farm Puff Pastry flat on the bottom of the tray.
    * Spread the spinach and leek mixture evenly over the pastry sheets.
    * Place the remaining two sheets of pastry on top of the spinach mixture.
  • Assemble the Spanakopita:
    * Brush the top pastry sheets with the beaten egg yolk and some melted butter to give them a golden color when baked.
  • Bake:
    * Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown.
  • Serve:
    * Remove from the oven and let it cool slightly before cutting into squares or rectangles. Spanakopita can be served warm or at room temperature.

Enjoy your delicious homemade spanakopita with a crispy, flaky puff pastry crust and a flavorful spinach and leek filling!

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