Spanakopizza
 
 
Spanakopita in pizza form! A flaky puff pastry crust sets the stage for sauteed spinach with garlic, onions, ricotta, feta, and fresh dill.
Author:
Recipe type: Main
Serves: 2 10-inch puff pasty pizzas
Ingredients
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 6 garlic cloves, minced
  • 12 cups packed baby spinach leaves
  • 1 cup ricotta cheese
  • ¼ cup fresh dill, chopped
  • 1 cup feta cheese, crumbled
  • ½ tsp salt
  • One 450g package puff pastry sheets, thawed
  • 1 egg, lightly beaten
  • Red chili flakes, to taste
Instructions
  1. Preheat oven to 400°F. Line 2 baking trays with parchment paper; set aside.
  2. Heat oil in a large, heavy-bottomed pot over medium heat. Saute onions and garlic for 5 minutes until onions have softened.
  3. Add spinach (in batches, if necessary) and cook until wilted, about 1 minute.
  4. Add ricotta and cook until most of the liquid has evaporated, 10-15 minutes. Transfer mixture to a fine mesh sieve and drain, then return to the pot. Stir in dill, ½ cup feta, and salt. Set aside.
  5. Unroll puff pastry sheets and transfer to prepared baking sheets. Use a fork to pierce holes in the puff pastry, then baste liberally with the egg mixture. Bake for 10 minutes until lightly browned and puffed up.
  6. Remove puff pastry from the oven and spread spinach mixture over top, leaving a ½-inch border around the edges. Sprinkle with remaining feta and chili flakes. Bake for another 10-15 minutes until heated through.
Recipe by Port and Fin at https://portandfin.com/spanakopizza/