Delicious spanakopita that’s easy to make

Traditional spanakopita is made by painstakingly layering fragile sheets of filo dough and melted butter before adding a flavorful layer of spinach and feta cheese and more wafers of filo. Even if you’ve properly assembled the dish, it’s hard to control the crispness of the dough so you might end up with soggy sheets. This version of the Greek spinach pie uses store-bought puff pastry that is cooked separately, then again with the spinach filling, to ensure two distinct textures — a flaky crust and a moist, cheesy filling. Opa! SPANAKOPITA

2 sheets frozen puff pastry, thawed 2 eggs, beaten 1 T. olive oil 1/2 yellow onion, diced small 2 cloves garlic, minced 20 oz. baby spinach 1/4 c. minced parsley 1/4 c. minced scallions 1 lb. feta cheese, crumbled 1/2 t. black pepper 1/4 t. dried oregano Pinch salt Pinch nutmeg 1 c. Greek yogurt

Preheat oven to 425 degrees and line a sheet pan with parchment paper. Cut the puff pastry sheets into 9-inch squares and place them on the sheet pan. Dock pastry sheets all over with tines of a fork, then brush them with some of the beaten egg (save the remainder for later). Bake the pastry dough for 20 minutes.

Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the diced onion and sweat for 5 minutes, stirring occasionally, before adding the minced garlic and baby spinach. Toss the spinach to wilt leaves evenly. Once wilted, continue cooking the spinach mixture until most liquid is evaporated, about 7 minutes. Transfer the spinach mixture to a large bowl and add the minced parsley, scallion, crumbled feta cheese, black pepper, dried oregano, salt, nutmeg, remaining beaten eggs and Greek yogurt; mix thoroughly and set aside to cool.

Reduce the oven temperature to 350 degrees.

Place one piece of the cooked puff pastry into a 9-inch-square cake pan, then spread the spinach filling evenly over the pastry. Place the second piece of pastry on top and bake for 35 to 40 minutes, or until the spinach mixture bubbles around the sides. Cut the spanakopita into 4 large portions immediately after baking, then allow it to cool slightly before serving.