Green Spinach and Feta Puff Pastry (Printable)
Golden 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 cups fresh spinach leaves or 4.2 cups 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:
01 - Preheat oven to 390°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 2-3 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 heated through with excess moisture evaporated. Season with salt, pepper, and nutmeg. Transfer to a bowl and allow to cool slightly.
04 - In a large mixing bowl, combine cooled spinach mixture, crumbled feta cheese, beaten egg, and fresh dill. Mix thoroughly until evenly combined.
05 - Unroll puff pastry sheet onto prepared baking tray. Distribute spinach-feta mixture along one long edge, leaving a 0.75 inch border. Fold pastry over filling to enclose completely, pinching seams to seal. Position seam-side down.
06 - Brush pastry top with egg wash mixture and sprinkle with sesame or nigella seeds if desired. Using a sharp knife, make several small slits across the surface to allow steam to escape during baking.
07 - Bake for 22-25 minutes until golden brown and puffed. Allow to cool for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- The contrast between the crispy, buttery exterior and the creamy, herb-infused filling creates an irresistible texture that will have everyone reaching for seconds.
- You can prepare it ahead of time and simply pop it in the oven when guests arrive, making entertaining feel effortless while still impressing everyone at the table.
02 -
- I once skipped the cooling step for the spinach mixture and ended up with soggy pastry that refused to puff properly, so patience really does pay off here.
- Placing the pastry seam-side down prevents it from opening during baking, a simple trick that took me three failed attempts to discover.
03 -
- After years of trial and error, Ive found that letting the filled pastry chill in the refrigerator for 15 minutes before baking creates an even flakier, more defined puff.
- When working with puff pastry, keep a small bowl of ice water nearby and dip your fingertips in it before pinching seams together the cold water helps the pastry stick to itself without becoming gummy.