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Taking a classic dish and turning it into a soup to create spanakopita soup! With fresh herbs, plenty of spinach, crumbled feta, and puff pastry croutons, you'll feel like you're enjoying the Greek spinach pie but in soup form.
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What makes this dish special
For some reason, I find it challenging to create new soup recipes. Maybe because there are so many great soup recipes out there already. I always strive to create original recipes, so if there's already a clam chowder recipe, why bother making another (hence my Vietnamese Cajun seafood chowder!)? So when I'm in a rut, I seek out classic dishes and find ways to transform them.
Recently, I came across a recipe for spanakopita, and suddenly, lightning struck. What if I turned this classic Greek dish into a soup? Using the same ingredients with a few additional ones, I'm happy to say, the idea was a success! This spanakopita soup with fresh spinach, herbs, feta, and ricotta resembles the savory pie but tastes lighter and fresher. Top the soup with homemade puff pastry croutons and you have one delicious, well-balanced dish.
Ingredients
- Green onion: Also known as scallions or spring onions, green onions have a mild onion flavor compared to regular onions.
- Yukon potatoes: Contribute to the creamy texture of this soup. If Yukon potatoes are not available, you can use new potatoes or Idaho potatoes.
- White wine: Adds acidity, flavor, and depth. However, if you're not a fan of wine, you can use chicken or vegetable broth as a non-alcoholic substitute.
- Nutmeg: Adds a warm and aromatic spice with a sweet and slightly nutty flavor.
- Spinach: For best results, use fresh spinach, which has a fresher, slightly sweet taste than frozen spinach.
- Herbs: To add more layers of flavor, use fresh parsley and dill. If fresh is not available, you can use dried instead.
- Feta: A brined cheese made from sheep's milk or a mixture of sheep's and goat's milk. It has a crumbly texture and adds a tangy, salty flavor.
- Puff pastry: A light, flaky, and buttery pastry dough with many layers that puff up when baked. Use store-bought puff pastry for ease.
- Ricotta: Has a mild and slightly sweet flavor and adds creaminess to the soup.
Substitutions and variations
- Cheese: If you dislike ricotta, you can substitute it with a drizzle of heavy cream.
- Toppings: You can omit the puff pastry or use croutons instead.
Recipe
Spanakopita Soup
Ingredients
Spanakopita soup
- 2 tablespoons olive oil
- 1 medium onion diced
- ½ cup chopped green onion
- 4 cloves garlic minced
- 1 ½ pounds Yukon potatoes cut into chunks (about 4 potatoes)
- 4 cups vegetable stock
- ½ cup white wine
- 2 pounds fresh spinach
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill plus extra for garnish
- ½ teaspoon nutmeg
- ½ cup crumbled feta plus extra for garnish
- 1 cup ricotta
- freshly cracked black pepper
Puff pastry croutons
- 1 sheet puff pastry thawed at room temperature
- egg wash 1 egg beaten with 1 tablespoon heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion, green onion, and garlic and saute until vegetables are softened, about 5-7 minutes. Add potatoes and saute for another 5 minutes.
- Add vegetable stock and white wine and bring to a boil. Cover the pot, reduce heat to low and continue to simmer until potatoes are softened, about 25-30 minutes.
- Meanwhile, make puff pastry croutons. Cut puff pastry into 1-inch pieces and lay in an even layer on prepared baking sheet. Brush puff pastry with egg wash and sprinkle garlic powder and salt on top. Bake croutons for 8-10 minutes or until golden brown and puffed. Remove from heat and let cool completely.
- Add spinach, parsley, dill, and nutmeg to the soup. Cook until spinach and herbs are wilted, about 5 minutes. Remove from heat and pour the soup into a blender and puree. Alternatively, use an immersion blender and puree until smooth. Return the soup to heat and add crumbled feta. Simmer for another 5 minutes, stirring occasionally. Season with salt and pepper.
- Portion the soup into bowls and top with a dollop of ricotta. Garnish with fresh dill, crumbled feta, puff pastry croutons, and freshly cracked black pepper. Serve immediately.
Notes
Step-by-step instructions
Step 1: Saute vegetables
Spanakopita soup is a delightful Mediterranean-inspired dish that offers a flavorful and comforting meal. Although it's vegetarian, I can almost guarantee that even meat-lovers will enjoy this soup.
To start, heat 2 tablespoons of olive oil in a large pot over medium heat.
Add diced onion, chopped green onion, and minced garlic, sautéing until the vegetables soften, which usually takes about 5-7 minutes. Then, add the Yukon potatoes, sauteing for an additional 5 minutes.
Step 2: Add spinach
Next, pour in the vegetable stock and white wine, and bring the mixture to a gentle boil. Once it reaches a boil, cover the pot, reduce the heat to low, and let it simmer until the potatoes are tender, which typically takes around 25-30 minutes.
Once the potatoes are softened, it's time to add the fresh spinach, chopped parsley, fresh dill, and nutmeg to the soup. Allow them to cook until the spinach and herbs have wilted, which usually takes around 5 minutes.
Once everything is cooked, remove the pot from the heat and carefully pour the soup into a blender, pureeing it until it reaches a smooth consistency. If you prefer, you can also use an immersion blender for this step.
After blending, return the soup to the heat and add the crumbled feta, letting it simmer for another 5 minutes while stirring occasionally.
Give the soup a final seasoning adjustment with salt and pepper.
Step 3: Make puff pastry croutons
While the soup is simmering, prepare the puff pastry croutons. Take the thawed puff pastry sheet and cut it into 1-inch pieces, then lay them out evenly on the prepared baking sheet. Brush the puff pastry with the egg wash and sprinkle garlic powder and salt on top.
Bake the croutons for 8-10 minutes until they turn golden brown and puff up beautifully. Once done, let them cool completely.
I recommend making the puff pastry croutons on the same day you plan to serve the soup. As they sit, the croutons may soften, so it's ideal to enjoy them fresh and crispy.
Portion the soup into individual bowls, and top each serving with a dollop of ricotta. Garnish with fresh dill, crumbled feta, puff pastry croutons, and freshly cracked black pepper to finish.
When ready to dig in, swirl that ricotta around, adding a beautiful creamy element to the soup. This spanakopita soup was so delicious that I was more than prepared to grab seconds after my first bite. I hope you enjoy it as much as I did!
Make-ahead and storage
- Make-ahead: Like many soups, this one tastes better the next day after the flavors have melded together overnight.
- Store: Store leftovers in an airtight container in the refridgerator for up to 5 days.
Frequently asked questions
If available, I highly suggest using fresh spinach. It will yield the best results; however, you can use frozen spinach instead. Simply thaw the frozen spinach and drain any excess water before adding it to the soup.
Feta cheese is one of the key ingredients of spanakopita, which is why it is used for this soup. However, you can substitute it with goat cheese or omit it altogether if you prefer.
More vegetarian soup recipes
Looking for more vegetarian soup ideas? Try these:
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