Description
Try this spinach feta pastry recipe—flaky puff pastry filled with spinach and feta, perfect for brunch or snack time.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 clove garlic, minced (or more, to taste)
- 1 (10‑ounce) package frozen chopped spinach, thawed and thoroughly drained
- Salt, to taste
- 1 (4‑ounce) package crumbled feta cheese
- 3 sheets frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon milk
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease it.
- Sauté spinach and garlic: In a medium skillet over medium heat, add the 2 tablespoons vegetable oil. Add the minced garlic and cook briefly until fragrant (about 30 seconds to 1 minute)—don’t let it burn. Add the drained spinach and stir, cooking for 2–3 minutes until warmed through. Season lightly with salt (remember feta also contributes saltiness). Remove the pan from heat and let it cool slightly.
- Mix filling: Transfer the spinach mixture to a bowl, then fold in the crumbled feta cheese. Stir until evenly combined. Taste and adjust salt if needed (but go easy, as feta is salty).
- Prepare puff pastry: Unfold or roll out the first puff pastry sheet on a lightly floured work surface. If needed, gently press seams to flatten. Repeat with the remaining sheets. You may cut each pastry sheet into rectangles (e.g., two or three per sheet) depending on the size you prefer.
- Fill and seal: Place a spoonful (or an even layer) of the spinach-feta filling on one half of each pastry rectangle, leaving a margin around the edges. Fold over the other side (or fold in corners) to form a sealed pocket. Crimp or press edges with a fork to seal well so the filling doesn’t leak.
- Egg wash: Combine the beaten egg and 1 tablespoon milk in a small bowl. Brush the top of each pastry pocket with the egg–milk wash. This helps achieve a glossy, golden crust.
- Add sesame seeds: Sprinkle the 2 tablespoons sesame seeds evenly over the brushed surfaces.
- Bake: Place the pastries on the prepared baking sheet, leaving space between them. Bake for 15–20 minutes, or until the pastry is puffed, golden brown, and crisp.
- Cool slightly and serve: Remove from oven and allow pastries to cool for 5 minutes before serving. They are best warm.
Notes
Thorough draining is essential: After thawing the spinach, squeeze or press out as much moisture as possible (using a clean towel or cheesecloth). Excess liquid could make the filling soggy and cause the pastry to become soggy or leak.
Don’t overfill: If too much filling is added, it will burst through seams while baking.
Egg wash tip: Use a pastry brush and apply gently—if you brush too vigorously, the pastry layers can collapse.
Uniform size: Try to cut pastry rectangles of consistent size so they bake evenly.
Serving suggestion: Serve with a side of tzatziki or plain yogurt mixed with lemon and herbs