Savory Spinach Feta Pastries (Printable Version)
Golden pastries filled with spinach, feta, and herbs make a flavorful, easy-to-prepare snack.
# What You'll Need:
→ Pastry
01 - 1 sheet thawed puff pastry (8.8 oz)
→ Filling
02 - 7 oz fresh spinach, washed and chopped (or 5.3 oz frozen, thawed and drained)
03 - 5.3 oz crumbled feta cheese
04 - 1 small onion, finely diced
05 - 1 clove garlic, minced
06 - 1 tablespoon olive oil
07 - 1 egg, lightly beaten
08 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
09 - 1/4 teaspoon ground nutmeg
10 - Salt and black pepper, to taste
→ For Assembly
11 - 1 egg, beaten (for egg wash)
12 - 1 tablespoon sesame seeds (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic and sauté until softened and translucent, about 3 minutes.
03 - Add spinach to the skillet and cook until wilted or until liquid from frozen spinach evaporates. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, combine the cooked spinach mixture with crumbled feta, beaten egg, chopped dill, ground nutmeg, salt, and black pepper. Mix thoroughly.
05 - Roll out the puff pastry on a lightly floured surface. Cut the sheet into 8 equal squares.
06 - Place a heaping tablespoon of filling onto the center of each square. Fold each square into a triangle or rectangle, pressing edges firmly to seal. Crimp edges with a fork to secure.
07 - Transfer pastries to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with sesame seeds if desired.
08 - Bake for 20 to 25 minutes, or until pastries are puffed and golden brown.
09 - Allow pastries to cool slightly before serving.
# Expert Insights:
01 -
- These pastries are like a secret treasure that melts in your mouth with every bite, perfect for sharing with friends.
- The blend of fresh spinach and creamy feta gives them a fresh yet comforting taste that makes them your instant favorite.
02 -
- Draining the spinach thoroughly is key; any excess moisture will make the pastries soggy instead of flaky.
- Using an egg wash not only seals the pastries but also gives them that irresistible golden color that draws everyone in.
03 -
- Always roll your puff pastry out gently — too much handling warms the dough and can reduce flakiness.
- The freshest dill and nutmeg combination is what elevates this filling from good to unforgettable.