Green Spinach Feta Puff (Printable Version)
Flaky puff pastry filled with creamy spinach and tangy feta, ideal for a light and savory bite.
# What You’ll Need:
→ Pastry
01 - 1 sheet ready-rolled puff pastry (8.8 oz), 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.
# Top Tips:
01 -
- The combination of salty feta and earthy spinach feels like something youd order at a cafe but comes together in under an hour
- These pastries freeze beautifully unbaked so you can have homemade appetizers ready for unexpected guests
02 -
- Water in your filling is the enemy of crisp pastry. Take extra time squeezing out the spinach liquid even when you think youve done enough.
- Seal edges really firmly with your fork. If they pop open during baking you lose all that lovely filling onto your baking sheet.
03 -
- Work quickly with cold pastry. If it gets soft and sticky the butter layers start to melt and you lose those beautiful flaky layers.
- A little flour on your work surface and rolling pin helps if the pastry feels too sticky to handle.