Green Spinach Feta Puff Pastry (Printable)
Flaky puff pastry with creamy spinach and feta mixture, ideal for light brunch or appetizer.
# What You'll Need:
→ Pastry
01 - 1 sheet (8.8 oz) ready-rolled puff pastry, thawed if frozen
→ Filling
02 - 7 oz fresh spinach (or 5.3 oz frozen, thawed and drained)
03 - 5.3 oz feta cheese, crumbled
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp olive oil
07 - 1 egg, lightly beaten
08 - 1 tbsp fresh dill, chopped (optional)
09 - Salt and pepper, to taste
→ To Finish
10 - 1 egg yolk, beaten (for egg wash)
11 - 1 tsp sesame seeds (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 minute more.
03 - Add spinach to the pan. Cook until wilted (or warmed through if using frozen), then transfer to a colander and squeeze out excess liquid. Let cool slightly.
04 - In a bowl, combine spinach, sautéed onion and garlic, crumbled feta, egg, dill (if using), salt, and pepper. Mix well.
05 - Unroll puff pastry and cut into 6 equal rectangles.
06 - Place a generous spoonful of filling on one half of each rectangle, leaving a border. Fold over to form parcels and press edges with a fork to seal.
07 - Place pastries on prepared baking sheet. Brush tops with beaten egg yolk and sprinkle with sesame seeds if desired.
08 - Bake for 20–25 minutes, or until golden and puffed. Serve warm.
# Expert Tips:
01 -
- The filling comes together in minutes while the oven does the impressive work
- Feta and spinach were meant to be together, and the flaky pastry just makes the case stronger
02 -
- Wet filling equals soggy pastry, so really squeeze that spinach until your hands hurt
- Work quickly once the pastry is out of the fridge to keep it flaky
- A properly sealed edge with fork marks looks professional and prevents leaks
03 -
- Buy the all butter puff pastry if you can find it, the difference is worth every extra penny
- Let the pastries rest for 5 minutes before serving so the filling sets slightly