Description
1 sheet puff pastry, thawed
2 cups fresh spinach, chopped
½ cup ricotta cheese
½ cup feta cheese, crumbled
1 egg, beaten (plus 1 for egg wash)
1 clove garlic, minced
½ tsp dried oregano
½ tsp black pepper
¼ tsp salt
1 tbsp olive oil
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Add spinach to the pan and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a bowl, combine the cooked spinach, ricotta, feta, beaten egg, oregano, black pepper, and salt. Mix well.
Roll out the puff pastry slightly and place the spinach mixture in the center. Fold over and seal the edges with a fork.
Brush the top with the remaining beaten egg for a golden crust.
Bake for 20-25 minutes or until the pastry is golden brown and flaky.
Let cool slightly before slicing. Enjoy warm!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect spinach and cheese puffs every time.
- Prep the Filling: After wilting the spinach, squeeze out ALL excess moisture using a clean kitchen towel. This is crucial to prevent a soggy pastry.
- Mix Thoroughly: In your bowl, combine the cooled spinach, ricotta, feta, one beaten egg, and seasonings. Ensure the mixture is homogenous.
- Shape the Pastry: On a lightly floured surface, roll the thawed pastry sheet into a rough 10×12 inch rectangle. Spoon the filling onto one half, leaving a 1-inch border.
- Seal Tightly: Fold the empty half of the pastry over the filling. Use a fork to crimp the three open edges firmly, creating a tight seal to lock in the filling.
- Egg Wash & Bake: Brush the entire top and edges with the remaining beaten egg. Make a few small slits on top with a sharp knife to allow steam to escape. Bake until deeply golden.
- Rest and Serve: Let the pastry rest on the baking sheet for 10 minutes before slicing. This allows the filling to set for cleaner cuts.
Serving Suggestions
This versatile pastry is perfect as an appetizer, light lunch, or side dish. For a complete meal, serve a slice alongside a fresh arugula salad with a lemon vinaigrette. It also pairs wonderfully with a bowl of tomato soup for dipping. To elevate it as a party appetizer, slice it into smaller, bite-sized pieces before baking.
How-to Summary
Sauté spinach and garlic, then mix with cheeses and egg. Encase the filling in a rolled puff pastry sheet, seal the edges, brush with egg wash, and bake at 375°F (190°C) for 20-25 minutes until golden and puffed.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes. Use 1 cup of thawed frozen spinach, and be absolutely sure to squeeze out all the liquid thoroughly to avoid a wet filling.
Can I make these ahead of time?
You can prepare the filling and assemble the pastry up to a day in advance. Keep it wrapped in the refrigerator and add 2-3 minutes to the baking time.
My pastry didn’t get flaky. What happened?
This is often due to the pastry becoming too warm. Ensure all ingredients are cool before assembling, and avoid overworking the dough with your hands.
Can I use a different cheese?
Absolutely. Cottage cheese can replace ricotta, and goat cheese or a sharp cheddar are excellent substitutes for feta, depending on your taste preference.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven for 10 minutes to restore crispness. Avoid the microwave, as it will make the pastry soggy.
Common Mistakes to Avoid
- Skipping the Spinach Squeeze: Not removing enough water from the cooked spinach is the top cause of a soggy, undercooked bottom crust.
- Using Warm Filling: Adding warm spinach to the cheese mixture will melt the fats and make the pastry greasy. Always let it cool first.
- Forgetting Steam Vents: Neglecting to cut slits in the pastry top traps steam, which can cause the seams to burst open during baking.
- Overfilling: Using too much filling makes it difficult to seal properly and often leads to leaks during baking.
Conclusion
This spinach and feta puff pastry is a deceptively simple yet impressive dish that combines flaky, buttery layers with a rich and savory filling. By following the step-by-step guide and heeding the common mistakes, you can master this recipe with ease. Perfect for any occasion, it’s a guaranteed crowd-pleaser that demonstrates the power of quality ingredients and simple technique. Enjoy the delicious results of your baking!
