Green Spinach Feta Pastry (Printable Version)

Flaky pastry paired with a creamy spinach and feta filling, perfect for light meals or snacks.

# What You Need:

→ Pastry Base

01 - 1 sheet (8.8 oz) ready-rolled puff pastry, thawed if frozen

→ Spinach Feta 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
09 - Salt and pepper, to taste

→ Finishing

10 - 1 egg yolk, beaten for egg wash
11 - 1 tsp sesame seeds

# How to Make It:

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, 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, salt, and pepper. Mix thoroughly until incorporated.
05 - Unroll puff pastry and cut into 6 equal rectangles.
06 - Place filling on one half of each rectangle, leaving a border. Fold over to form parcels and press edges with a fork to seal securely.
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 brown and puffed. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp pastry and creamy, savory filling creates that perfect bite that makes people go quiet
  • They come together in under an hour but look like something from a bakery window
  • You can prepare everything ahead and bake them when guests arrive, filling your kitchen with the most incredible buttery aroma
02 -
  • Squeezing every drop of liquid from the cooked spinach is the single most important step—I once skipped this and ended up with dumplings instead of pastries
  • Chilling the filled pastries for 15 minutes before baking helps them hold their shape and creates even flakier layers
  • Do not overfill the rectangles or the filling will burst through the seams during baking, no matter how well you think you have sealed them
03 -
  • Use a fork to press the pastry edges, then flip the parcels over and press again for an extra secure seal
  • If your feta seems very salty, reduce the added salt in the filling and taste before adjusting
  • Cracking the oven door for the last minute of baking helps release steam and keeps the bottoms crisp

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