Green Spinach and Feta Puff Pastry (Printer-friendly)
Golden flaky pastry with creamy feta and spinach filling. Mediterranean-inspired appetizer ready in under an hour.
# What you'll need:
→ Pastry
01 - 1 sheet ready-rolled puff pastry (about 8.8 oz), thawed if frozen
→ Filling
02 - 7 oz fresh spinach leaves or 4.2 oz frozen spinach, thawed and drained
03 - 5.3 oz feta cheese, crumbled
04 - 1 small onion, finely chopped
05 - 1 clove garlic, minced
06 - 1 tablespoon olive oil
07 - 1 large egg, lightly beaten
08 - 1 tablespoon fresh dill, chopped (optional)
09 - 1/4 teaspoon ground nutmeg
10 - Salt and black pepper to taste
→ Finish
11 - 1 egg yolk beaten with 1 tablespoon water for egg wash
12 - 1 tablespoon sesame seeds or nigella seeds (optional)
# Method:
01 - Preheat oven to 392°F and line a baking tray with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until translucent, then add minced garlic and cook for another 30 seconds.
03 - Add spinach to the skillet and cook until wilted or, if using frozen spinach, until heated through with excess moisture evaporated. Season with salt, pepper, and nutmeg. Remove from heat and cool slightly.
04 - In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, beaten egg, and dill if using. Mix thoroughly.
05 - Unroll the puff pastry sheet onto the prepared tray. Spoon the spinach-feta mixture along one long side, leaving a 0.75 inch border. Fold the pastry over the filling to enclose it, pinching the seams to seal. Position seam-side down.
06 - Brush the top with egg wash and sprinkle with sesame or nigella seeds if desired. Use a sharp knife to make a few small slits on top for steam to escape.
07 - Bake for 22 to 25 minutes until golden brown and puffed. Allow to cool for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- The contrast between the shatteringly crisp exterior and the creamy, savory filling creates that perfect bite that will have everyone reaching for seconds before theyve finished their first piece.
- Its one of those magical recipes that looks like you spent hours when really its just about 20 minutes of actual work and the oven does the rest.
02 -
- If youre using frozen spinach, squeezing out every last drop of excess moisture is non-negotiable or youll end up with a soggy bottom that no amount of perfect technique can salvage.
- Allowing the spinach mixture to cool before adding the feta prevents the cheese from melting prematurely and losing its distinct pockets of tangy goodness throughout the filling.
03 -
- For the absolute crispiest results, chill the assembled pastry in the freezer for 10 minutes before applying the egg wash and baking, which helps the layers maintain their definition during the heat of the oven.
- Score decorative diagonal lines on the top of the pastry before baking, being careful not to cut all the way through, for a professional-looking presentation that also helps control how the pastry puffs.