Green Spinach and Feta Puff Pastry (Print Version)
Golden, flaky pastry with creamy feta and vibrant spinach. Mediterranean comfort in an easy 45-minute appetizer.
# What You Need:
→ Pastry
01 - 1 sheet (about 8.8 oz) ready-rolled puff pastry, 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
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
# How to Make It:
01 - Preheat oven to 390°F and line a baking tray with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 2 to 3 minutes until translucent, then add minced garlic and cook for an additional 30 seconds.
03 - Add spinach to the skillet and cook until wilted or until excess moisture has evaporated. Season with salt, pepper, and nutmeg. Remove from heat and allow to cool slightly.
04 - In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, beaten egg, and fresh dill. Mix thoroughly until well incorporated.
05 - Unroll the puff pastry sheet onto the prepared tray. Spoon the spinach-feta mixture along one long side, leaving a 3/4 inch border. Fold the pastry over the filling to enclose it completely, pinching the seams to seal. Position seam-side down.
06 - Brush the top with egg wash and sprinkle with sesame or nigella seeds as desired. Use a sharp knife to make several small slits on top to allow steam to escape during baking.
07 - Bake for 22 to 25 minutes until golden brown and puffed. Allow to cool for 5 minutes before slicing and serving.
# Expert Hints:
01 -
- The contrast between the shatteringly crisp pastry and molten feta center creates a texture experience that will leave your guests wondering if you secretly trained in Athens.
- Its the perfect back-pocket recipe for unexpected company, since it looks impressively fancy while using ingredients you likely already have tucked away.
02 -
- Never skip letting the spinach mixture cool slightly before adding the feta, or youll end up with melted cheese that disappears into the filling rather than creating those lovely pockets of tangy goodness.
- Making those steam vents isnt just decorative, I learned the hard way that without them, your beautiful pastry can crack open dramatically on the side, creating a cheese lava flow situation.
03 -
- If your puff pastry becomes too warm while youre working with it, pop it back in the refrigerator for 10 minutes as warm dough wont puff properly in the oven.
- For the crispiest bottom crust, preheat your baking sheet in the oven before carefully transferring the prepared pastry onto the hot surface just before baking.