Spinach and Feta Puff Twists (Printable Version)
Flaky puff pastry twists stuffed with spinach, feta, garlic and nutmeg—quick, savory party bites ready in 40 minutes.
# What You Need:
→ Filling
01 - 7 ounces fresh spinach or 5.3 ounces frozen spinach, thawed and drained
02 - 5.3 ounces feta cheese, crumbled
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon ground nutmeg
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Pastry
09 - 1 sheet ready-rolled puff pastry (8.8 ounces), preferably all-butter
10 - 1 egg, beaten
11 - 1 tablespoon sesame seeds or nigella seeds (optional, for sprinkling)
# Directions:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Add spinach and cook until wilted if fresh, or until heated through if using thawed spinach. Remove excess moisture by pressing the mixture with a spoon or draining in a sieve. Let cool slightly.
04 - Combine cooled spinach mixture with crumbled feta, ground nutmeg, salt, and pepper in a bowl. Mix thoroughly.
05 - Unroll the puff pastry sheet on a lightly floured work surface. Evenly spread the spinach-feta filling over half of the pastry, leaving a small unfilled border.
06 - Fold pastry over to encase filling. Press edges gently. Using a sharp knife, slice into 12 strips, each about 3/4 inch wide.
07 - Gently twist each strip several times and lay on prepared baking tray. Brush with beaten egg and sprinkle with seeds if desired.
08 - Bake for 18 to 20 minutes or until puffed, golden, and crisp. Let cool slightly on tray before serving.
# Expert Tips:
01 -
- It looks far fancier and fussier than it actually is, and nobody has to know.
- The combination of creamy feta, earthy spinach, and warm pastry makes these dangerously addictive—trust me, I’ve tested their limits.
02 -
- If you forget to drain the spinach well, you’ll end up with soggy pastry and regret it later.
- Letting the filling cool before assembling stops the pastry from melting and tearing—patience pays off.
03 -
- Always keep your pastry cold until the very moment you assemble—it makes twisting much easier and the layers puff perfectly.
- Squeezing spinach in a clean tea towel is the fastest way to get out every bit of liquid.