Description
This Savory Spinach and Feta Stuffed Puff Pastry recipe offers a delightful blend of fresh spinach, tangy feta, and creamy ricotta encased in flaky, golden puff pastry. Perfect as a savory snack or appetizer, these hand-held pastries are easy to prepare and bake to perfection in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 sheet puff pastry, thawed
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup ricotta cheese
- 1 egg (for egg wash)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the pastries.
- Sauté Onion: Heat the olive oil in a skillet over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes until softened.
- Cook Spinach: Add the chopped spinach to the skillet with the onions and cook for another 2-3 minutes, stirring frequently until wilted. Remove from heat and let cool.
- Prepare Filling: In a medium bowl, combine the cooled spinach and onion mixture with crumbled feta cheese, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly.
- Roll Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 4 equal squares.
- Fill Pastries: Spoon a generous amount of the spinach and feta mixture into the center of each pastry square.
- Seal Pastries: Fold each square over into a triangle or rectangle and pinch the edges tightly to seal the filling inside.
- Apply Egg Wash: Beat the egg and brush the egg wash over the tops of each pastry to achieve a golden, glossy finish when baked.
- Bake Pastries: Place the pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the pastries are puffed and golden brown.
- Cool and Serve: Allow the pastries to cool slightly on a wire rack before serving. Enjoy warm for the best flavor and texture.
Notes
- Make sure the puff pastry is fully thawed before rolling to avoid cracking.
- For a richer flavor, add a pinch of nutmeg to the filling mixture.
- These pastries can be prepared ahead of time and baked just before serving.
- Substitute spinach with kale or Swiss chard for variation.
- Use a fork to crimp the pastry edges if pinching is difficult.
