Green Spinach Feta Puff (Printable Version)
Golden puff pastry filled with spinach, feta, herbs; a savory Mediterranean-inspired treat.
# What You Need:
→ Vegetables & Greens
01 - 10.5 oz fresh spinach or 9 oz frozen spinach, thawed and squeezed dry
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 7 oz feta cheese, crumbled
05 - 1.75 oz ricotta or cream cheese
06 - 1 large egg
07 - 1 egg yolk, beaten for egg wash
→ Pastry
08 - 1 sheet (approx. 9 oz) ready-rolled puff pastry, thawed if frozen
→ Herbs & Seasoning
09 - 2 tbsp fresh dill or parsley, chopped
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste
13 - Olive oil, for sautéing
# Directions:
01 - Preheat the oven to 390°F. Line a baking tray with parchment paper.
02 - In a large skillet over medium heat, sauté the onion in a splash of olive oil until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add the spinach and cook until wilted and most moisture has evaporated. Season lightly with salt, pepper, and nutmeg. Let cool for 5 minutes.
04 - In a bowl, combine the cooled spinach mixture with crumbled feta, ricotta or cream cheese, chopped herbs, and 1 beaten egg. Mix until well combined.
05 - Unroll the puff pastry onto the prepared tray. Spoon the filling down the center lengthwise, leaving a 1.5 inch border along the edges.
06 - Fold the sides of the pastry over the filling to enclose, pinching or tucking to seal. Flip seam-side down.
07 - Brush the top of the pastry with beaten egg yolk for a golden finish.
08 - With a sharp knife, make a few small slits on top to allow steam to escape during baking.
09 - Bake for 25 minutes or until golden brown and crisp.
10 - Let cool slightly before slicing and serving. Enjoy warm or at room temperature.
# Expert Tips:
01 -
- The filling comes together in minutes while the pastry does all the heavy lifting for presentation
- These handheld parcels work beautifully for everything from cocktail parties to casual weeknight dinners
02 -
- Wet filling is the enemy of crispy pastry so take extra time squeezing moisture from spinach and cooling it before mixing with cheese
- Cold pastry is much easier to work with so keep it chilled until the moment you are ready to fill and fold
03 -
- Freeze the assembled unbaked pastry on the baking tray then transfer to a bag for emergency appetizers straight from frozen add 5 minutes to bake time
- Egg wash everything including the seams for the most even golden color