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Spanakopita Soup with Puff Pastry Croutons Recipe

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3.8 from 43 reviews

This Spanakopita Soup combines the beloved flavors of traditional Greek spanakopita into a warm, comforting bowl. Featuring tender Yukon potatoes, fresh spinach, aromatic herbs, and creamy feta and ricotta cheeses, this soup is enhanced with a savory vegetable stock and a splash of white wine. Puff pastry croutons add a delightful crispy topping, making this dish a perfect blend of creamy texture and flaky crunch.

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 cheese
  • Freshly cracked black pepper, to taste

Puff Pastry Croutons

  • 1 sheet puff pastry, thawed at room temperature
  • 1 egg, beaten with 1 tablespoon heavy cream (egg wash)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Instructions

  1. Prepare the soup base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, chopped green onion, and minced garlic, sautéing until softened and fragrant, about 5 minutes.
  2. Add potatoes and liquids: Add the Yukon potatoes to the pot, stirring to combine. Pour in 4 cups of vegetable stock and ½ cup of white wine. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  3. Add spinach and herbs: Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. Add chopped fresh parsley, dill, nutmeg, and freshly cracked black pepper. Simmer for another 5 minutes to let the flavors meld.
  4. Blend the soup: Using an immersion blender, puree the soup until smooth but still slightly textured. Alternatively, carefully transfer portions to a blender and blend until desired consistency is reached.
  5. Add cheeses and finish seasoning: Stir in the crumbled feta and ricotta cheese until creamy and well combined. Adjust seasoning with additional black pepper as needed. Keep warm on low heat.
  6. Make puff pastry croutons: Preheat the oven to 400°F (200°C). On a parchment-lined baking sheet, roll out the thawed puff pastry sheet and cut into bite-sized squares or desired shapes. Brush each piece with the egg wash mixed with heavy cream, then sprinkle evenly with garlic powder and salt.
  7. Bake croutons: Bake the prepared puff pastry pieces in the preheated oven for 12-15 minutes, or until puffed and golden brown. Remove from oven and let cool slightly.
  8. Serve: Ladle the hot spanakopita soup into bowls, garnish with extra dill and crumbled feta, and top with the puff pastry croutons for a delightful crunch.

Notes

  • For a richer soup, substitute vegetable stock with chicken stock if not vegetarian.
  • You can prepare the puff pastry croutons in advance and bake just before serving to maintain crispiness.
  • This soup freezes well; store leftovers in an airtight container for up to 3 months.
  • Adjust the amount of nutmeg according to personal taste, as it adds warmth but can be overpowering.
  • Use fresh herbs for the best flavor impact, but dried herbs may be substituted in a pinch with reduced quantities.

Find it online: https://recipethrive.com/spanakopita-soup-with-puff-pastry-croutons-recipe/