Spinach and Feta Puff Pastries

Spinach and Feta Puff Pastries have become a staple in our home, and for good reason! There’s something undeniably delightful about the combination of flaky, buttery puff pastry embracing a warm, savory filling of spinach and tangy feta. I first stumbled upon this recipe when searching for a crowd-pleasing appetizer for a casual get-together. The aroma that filled my kitchen as these golden pastries baked was simply irresistible, and the taste? Let’s just say they disappeared in minutes! My family, even the pickiest eaters, devoured them, praising the perfect balance of textures and flavors. Since then, these little pockets of goodness have graced our brunch tables, been packed in lunchboxes, and even served as a quick and satisfying light dinner alongside a salad. They’re incredibly versatile, easy to make, and consistently deliver a gourmet experience without any fuss. If you’re looking for a recipe that’s guaranteed to impress and become a family favorite, look no further than these Spinach and Feta Puff Pastries.

Ingredients

To create these delectable Spinach and Feta Puff Pastries, you’ll need a handful of simple, yet flavorful ingredients. The quality of each ingredient plays a role in the final taste, so opting for fresh and good-quality components will elevate your pastries to the next level. Here’s a detailed list of what you’ll need to gather:

• Puff Pastry Sheets: 2 sheets (approximately 14-16 ounces) of all-butter puff pastry, thawed according to package directions. All-butter puff pastry is highly recommended for the richest flavor and flakiest texture. While you can find puff pastry in the freezer section of most grocery stores, look for brands that specify “all-butter” for a truly superior result. Make sure to thaw the pastry properly – usually in the refrigerator overnight or at room temperature for about 30-45 minutes, depending on the brand and room temperature. Avoid thawing it in the microwave, as this can lead to uneven thawing and affect the pastry’s texture.
• Fresh Spinach: 10 ounces (about 5 cups packed) of fresh spinach, thoroughly washed and roughly chopped. Fresh spinach provides a vibrant green color and a slightly earthy, fresh flavor that complements the feta beautifully. Baby spinach is a great option as it’s tender and requires minimal chopping. Make sure to wash the spinach thoroughly to remove any grit or dirt. After washing, pat it dry with paper towels or use a salad spinner to remove excess moisture. Roughly chopping the spinach will make it easier to incorporate into the filling and ensure it cooks evenly.
• Feta Cheese: 4 ounces (about 1 cup crumbled) of feta cheese, preferably block feta in brine, drained and crumbled. Feta cheese is the star of the filling, adding a salty, tangy, and creamy element. Using block feta in brine, rather than pre-crumbled feta, usually results in a creamier and more flavorful cheese. Drain the feta well to remove excess brine, and then crumble it into smaller pieces. If you prefer a milder flavor, you can soak the feta in cold water for about 15-20 minutes before draining and crumbling to reduce some of its saltiness.
• Onion: 1 small yellow onion, finely diced. Onion provides an aromatic base to the filling, adding depth and sweetness as it cooks. Yellow onion is a versatile choice, but you could also use white onion or even shallots for a slightly different flavor profile. Finely dicing the onion ensures it cooks through quickly and blends seamlessly into the spinach mixture.
• Garlic: 2 cloves of garlic, minced. Garlic is essential for adding a pungent and savory note to the filling. Freshly minced garlic is always preferred for the most intense flavor. If you don’t have fresh garlic, you can use garlic powder, but start with ½ teaspoon and adjust to taste. Minced garlic releases its aroma and flavor more effectively than whole cloves.
• Eggs: 2 large eggs, 1 for the filling and 1 for the egg wash. Eggs serve two purposes in this recipe. One egg is incorporated into the spinach and feta filling to help bind the ingredients together and add richness. The other egg is beaten with a little water or milk to create an egg wash, which is brushed over the puff pastries before baking to give them a beautiful golden-brown color and a glossy finish.
• Olive Oil: 2 tablespoons of olive oil. Olive oil is used to sauté the onion and garlic, adding flavor and preventing them from sticking to the pan. Extra virgin olive oil is a great choice for its flavor and health benefits. You can also use other cooking oils like vegetable oil or canola oil if preferred, but olive oil adds a distinctive Mediterranean touch that complements the spinach and feta.
• Salt: ½ teaspoon of salt, or to taste. Salt is crucial for enhancing the flavors of all the ingredients in the filling. Start with ½ teaspoon and adjust to your preference after tasting the filling. Remember that feta cheese is already salty, so be mindful of not over-salting.
• Black Pepper: ¼ teaspoon of freshly ground black pepper, or to taste. Black pepper adds a touch of spice and complexity to the filling. Freshly ground black pepper is always recommended for the best flavor. Adjust the amount to your liking.
• Nutmeg (Optional): A pinch of ground nutmeg. Nutmeg is an optional ingredient, but it adds a subtle warmth and aromatic depth that pairs wonderfully with spinach and cheese. A very small pinch is all you need – too much nutmeg can be overpowering. If you don’t have nutmeg, you can omit it, or try a pinch of dried thyme or oregano for a different herbal note.

Having all these ingredients prepped and ready will make the process of assembling these Spinach and Feta Puff Pastries smooth and efficient. Ensure your puff pastry is properly thawed, your spinach is washed and chopped, and your onion and garlic are diced and minced. With these flavorful components at hand, you’re well on your way to creating a truly delightful treat.

Instructions

Creating these delicious Spinach and Feta Puff Pastries is surprisingly straightforward. Follow these step-by-step instructions to bake these flaky, flavorful delights perfectly every time:

Step 1: Prepare the Spinach and Feta Filling

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced onion and cook for about 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the onion first softens it and releases its sweet aroma, creating a flavorful base for the filling.
2. Add Garlic: Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic briefly after the onion ensures it retains its pungent flavor without becoming overpowering.
3. Wilt the Spinach: Add the chopped fresh spinach to the skillet in batches. It might seem like a lot of spinach at first, but it will wilt down significantly as it cooks. Stir the spinach continuously until it wilts and reduces in volume. This usually takes about 3-5 minutes. Cooking the spinach removes excess moisture and concentrates its flavor. If you are using a very large skillet, you can add all the spinach at once. If using a smaller skillet, add it in batches, allowing each batch to wilt before adding more.
4. Remove Excess Moisture: Once the spinach is wilted, cook for another 1-2 minutes, stirring frequently, to evaporate any excess moisture. Excess moisture in the filling can make the puff pastries soggy. You want the spinach mixture to be relatively dry. You can also gently press the spinach mixture against the side of the skillet with a spoon to release any remaining liquid.
5. Combine Filling Ingredients: Remove the skillet from the heat. In a large bowl, combine the cooked spinach and onion mixture, crumbled feta cheese, one large egg, salt, black pepper, and nutmeg (if using). Mix well to ensure all ingredients are evenly distributed. Taste the filling and adjust seasoning as needed. Remember that feta cheese is salty, so you might not need to add much additional salt.
6. Cool Slightly: Allow the filling to cool slightly before assembling the puff pastries. This will prevent the heat from softening the puff pastry too quickly and make it easier to handle. While the filling is cooling, you can prepare your baking sheet and preheat the oven.

Step 2: Assemble the Puff Pastries

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Parchment paper prevents the puff pastries from sticking to the baking sheet and makes cleanup easier.
2. Unfold Puff Pastry: Gently unfold one sheet of thawed puff pastry on a lightly floured surface. If the puff pastry feels too sticky, lightly dust your work surface and rolling pin with flour.
3. Cut Puff Pastry: Using a sharp knife or pizza cutter, cut each puff pastry sheet into squares. You can usually get 6-9 squares from each sheet, depending on the size you prefer. For standard-sized pastries, cut each sheet into 6 squares (2 rows by 3 rows). For smaller, bite-sized pastries, you can cut them into 9 squares (3 rows by 3 rows).
4. Fill the Pastries: Place a spoonful of the spinach and feta filling (about 1-2 tablespoons, depending on the size of your squares) in the center of each puff pastry square. Avoid overfilling the pastries, as this can make them difficult to seal and the filling might spill out during baking.
5. Fold and Seal: Fold each puff pastry square over to form a triangle or rectangle, enclosing the filling. Press the edges firmly to seal, using a fork to crimp the edges for a decorative finish and to ensure a tight seal. Crimping the edges with a fork not only looks nice but also helps prevent the filling from leaking out during baking.
6. Place on Baking Sheet: Arrange the assembled puff pastries on the prepared baking sheet, leaving some space between each pastry to allow for even baking and browning.

Step 3: Bake to Golden Perfection

1. Prepare Egg Wash: In a small bowl, whisk together the remaining large egg with 1 tablespoon of water or milk to create an egg wash. Egg wash gives the puff pastries a beautiful golden-brown color and a glossy sheen. Milk can add a slightly richer color, while water provides a lighter glaze.
2. Brush with Egg Wash: Brush the tops of each puff pastry with the egg wash using a pastry brush. Ensure you brush evenly to get consistent browning. If desired, you can sprinkle a pinch of sesame seeds, poppy seeds, or everything bagel seasoning on top of the egg wash for added flavor and visual appeal.
3. Bake: Bake in the preheated oven for 20-25 minutes, or until the puff pastries are golden brown and puffed up. Baking time may vary slightly depending on your oven and the size of your pastries. Keep an eye on them and adjust baking time as needed. The puff pastries should be puffed up and golden brown all over.
4. Cool Slightly and Serve: Remove the baking sheet from the oven and let the Spinach and Feta Puff Pastries cool slightly on the baking sheet for a few minutes before serving. This allows the filling to set slightly and makes them easier to handle. Serve warm and enjoy!

Following these detailed instructions will guide you through each step of making these irresistible Spinach and Feta Puff Pastries. The result will be flaky, golden pastries filled with a savory and flavorful spinach and feta mixture, perfect for any occasion.

Nutrition Facts

These Spinach and Feta Puff Pastries are a delightful treat, and while they are indulgent, understanding their nutritional profile can help you enjoy them in moderation as part of a balanced diet. Please note that these are estimated values and can vary based on specific ingredients and portion sizes.

• Servings: This recipe typically yields approximately 12-16 puff pastries, depending on how you cut the puff pastry sheets and the size of the squares. For nutritional estimations, we will consider 14 puff pastries as the yield.
• Calories per Serving: Based on using all-butter puff pastry and the ingredient quantities listed, each Spinach and Feta Puff Pastry is estimated to contain approximately 180-220 calories.

Important Considerations:

• Puff Pastry: Puff pastry is inherently higher in fat and calories due to its butter content. All-butter puff pastry, while contributing to superior flavor and texture, will also be higher in calories and fat compared to puff pastry made with vegetable shortening or oil.
• Feta Cheese: Feta cheese contributes protein and calcium but is also relatively high in sodium and fat. The type of feta and its fat content can influence the overall nutritional values.
• Spinach: Spinach is a nutrient-dense vegetable, rich in vitamins A, C, and K, as well as iron and fiber. It adds nutritional value to the pastries and helps to balance out the richer ingredients.
• Portion Control: Due to the calorie content, it’s important to be mindful of portion sizes. Enjoying 1-2 puff pastries as an appetizer or snack is a reasonable serving size.

Disclaimer: These nutritional facts are estimates for informational purposes only and should not be considered definitive. For precise nutritional information, it is recommended to use a nutrition calculator app or website, inputting the exact brands and quantities of ingredients used.

Preparation Time

One of the great advantages of this Spinach and Feta Puff Pastry recipe is its relatively quick preparation time. From start to finish, you can have these delicious pastries ready to enjoy in under an hour. Here’s a breakdown of the estimated time involved:

• Prep Time: Approximately 20-25 minutes. This includes:
  • Thawing puff pastry (if not already thawed – overnight thawing in the refrigerator is recommended for best results).
  • Washing and chopping spinach.
  • Dicing onion and mincing garlic.
  • Sautéing onion and garlic.
  • Wilting spinach.
  • Mixing the filling ingredients.
  • Cutting puff pastry sheets into squares.
  • Assembling the pastries and sealing the edges.
  • Preparing the egg wash.
• Cook Time: Approximately 20-25 minutes. This is the time spent baking the puff pastries in the oven until they are golden brown and puffed up.
• Total Time: Approximately 40-50 minutes. This is the sum of the prep time and cook time, representing the total time from starting the recipe to having the finished Spinach and Feta Puff Pastries ready to serve.

Tips to Expedite Preparation:

• Thaw Puff Pastry Ahead: Plan ahead and thaw your puff pastry in the refrigerator overnight. This will save you time on the day you want to bake. If you are short on time, you can thaw it at room temperature, but keep a close eye on it and ensure it doesn’t become too warm and sticky.
• Use Pre-Washed Spinach: Purchase pre-washed baby spinach to save time on washing and prepping the spinach.
• Chop Vegetables Efficiently: Practice your knife skills or use a food processor (with caution for onions and garlic to avoid over-processing) to quickly dice the onion and mince the garlic.
• Work in Batches: If making a large batch, work in batches for sautéing spinach to ensure it wilts evenly and quickly.

With efficient preparation, you can easily whip up these Spinach and Feta Puff Pastries even on a weeknight or for a last-minute gathering. The relatively short total time makes them a fantastic option when you want a delicious and impressive appetizer, snack, or light meal without spending hours in the kitchen.

How to Serve

Spinach and Feta Puff Pastries are incredibly versatile and can be served in a variety of ways, making them perfect for numerous occasions. Their flaky texture and savory filling make them a crowd-pleaser no matter how you choose to present them. Here are some delightful serving suggestions:

• As an Appetizer:
  • Elegant Starter: Arrange the warm puff pastries beautifully on a platter. Garnish with fresh herbs like parsley or dill for a touch of freshness and visual appeal.
  • Dipping Delights: Serve with a side of creamy dip. Consider Tzatziki sauce, hummus, or a simple yogurt-based dip for a Mediterranean flair. A roasted red pepper dip or a spinach and artichoke dip would also complement the flavors wonderfully.
  • Mini Bites: For parties or events, cut the puff pastry squares smaller before filling to create bite-sized appetizers. These are easy to handle and perfect for mingling.
• For Brunch or Light Lunch:
  • Brunch Centerpiece: Include Spinach and Feta Puff Pastries as part of a brunch spread alongside other brunch favorites like frittatas, quiches, fresh fruit, and yogurt.
  • Light Lunch Plate: Serve 2-3 puff pastries per person with a fresh side salad. A simple green salad with a lemon vinaigrette or a Greek salad would be excellent pairings. Adding a cup of soup can also create a more substantial light lunch.
  • Brunch Buffet: Keep the puff pastries warm in a chafing dish or warming tray for a brunch buffet setting, allowing guests to help themselves.
• As a Snack:
  • Afternoon Treat: Enjoy a warm puff pastry as a satisfying afternoon snack with a cup of tea or coffee.
  • Lunchbox Addition: Once cooled, Spinach and Feta Puff Pastries can be packed into lunchboxes for a savory and flavorful snack at school or work.
  • Road Trip Snack: These pastries are portable and make a great snack for road trips or picnics.
• Accompaniments:
  • Salads: Pair with light and refreshing salads. Consider a cucumber and tomato salad, a mixed greens salad with balsamic vinaigrette, or a quinoa salad.
  • Dips and Sauces: Explore various dips and sauces to enhance the flavor profile. Consider:
    • Tzatziki Sauce: A classic Greek yogurt-based sauce with cucumber, garlic, and dill.
    • Hummus: Creamy chickpea dip, adds a nutty and earthy flavor.
    • Marinara Sauce: A simple tomato-based sauce, provides a contrasting acidity.
    • Spicy Yogurt Dip: Yogurt mixed with sriracha or chili garlic sauce for a spicy kick.
  • Beverages:
    • White Wine: Crisp white wines like Sauvignon Blanc or Pinot Grigio pair well with the savory flavors.
    • Rosé Wine: A dry rosé is a versatile option that complements the Mediterranean flavors.
    • Iced Tea: Refreshing iced tea, especially lemon or herbal iced tea, is a great non-alcoholic choice.
    • Sparkling Water: Sparkling water with a squeeze of lemon or lime provides a light and refreshing accompaniment.

No matter how you choose to serve them, Spinach and Feta Puff Pastries are sure to be a hit. Their delicious flavor and flaky texture make them adaptable to various occasions and preferences.

Additional Tips

To ensure your Spinach and Feta Puff Pastries are absolutely perfect every time, here are five helpful tips to keep in mind:

1. Don’t Overfill the Pastries: While it’s tempting to load up each puff pastry square with filling, resist the urge to overfill them. Overfilling makes it difficult to seal the pastries properly, and the filling is likely to leak out during baking. Stick to about 1-2 tablespoons of filling per square, depending on their size. A moderate amount of filling will allow the puff pastry to puff up beautifully and prevent soggy bottoms.
2. Keep Puff Pastry Cold: Puff pastry relies on cold butter to create its signature flaky layers. Work quickly with the puff pastry and keep it as cold as possible throughout the preparation process. If your kitchen is warm, consider working in stages and refrigerating the puff pastry briefly between steps if it starts to become too soft or sticky. Cold puff pastry is easier to handle, cut, and shape, and it will puff up more effectively in the oven.
3. Customize Your Filling: Feel free to get creative and customize the filling to your liking. You can add other vegetables like sautéed mushrooms, roasted red peppers, or sun-dried tomatoes to the spinach and feta mixture. For added flavor, consider incorporating herbs like fresh dill, oregano, or thyme. A pinch of red pepper flakes can add a subtle kick of heat. You can also experiment with different cheeses, such as ricotta cheese for a creamier texture or crumbled goat cheese for a tangier flavor.
4. Make Ahead for Convenience: Spinach and Feta Puff Pastries can be prepared ahead of time, making them perfect for entertaining. You can assemble the pastries completely, up to the point of baking, and then refrigerate them for up to 24 hours. When ready to bake, simply brush them with egg wash and bake as directed, adding a few extra minutes to the baking time if they are very cold from the refrigerator. Alternatively, you can bake the puff pastries ahead of time and reheat them gently in a warm oven (around 300°F or 150°C) for about 10-15 minutes to crisp them up before serving.
5. Freezing for Longer Storage: For longer storage, you can freeze unbaked Spinach and Feta Puff Pastries. Assemble the pastries, place them on a baking sheet lined with parchment paper, and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, you can bake them directly from frozen. Preheat the oven as usual, brush the frozen pastries with egg wash, and bake for approximately 25-30 minutes, or until golden brown and cooked through. Freezing is a great way to have these delicious pastries on hand for quick appetizers or snacks whenever you need them.

By following these additional tips, you can elevate your Spinach and Feta Puff Pastry game and consistently create flaky, flavorful, and impressive pastries that are sure to impress everyone.

FAQ Section

Here are some frequently asked questions about making Spinach and Feta Puff Pastries, along with helpful answers to guide you through the recipe:

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach if fresh spinach is not available. However, fresh spinach generally provides a better texture and flavor. If using frozen spinach, make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the filling. Excess moisture from frozen spinach can make the filling watery and the puff pastries soggy. Thaw the frozen spinach in the refrigerator or microwave, and then press it firmly in a clean kitchen towel or paper towels to remove the excess water. You will likely need about half the amount of frozen spinach compared to fresh spinach, as frozen spinach is more densely packed. Approximately 5 ounces of frozen spinach is equivalent to 10 ounces of fresh spinach.

Q2: What if I don’t like feta cheese? Can I substitute it with another cheese?

A: Absolutely! If you’re not a fan of feta cheese, you can easily substitute it with other cheeses. Good alternatives include:
* Ricotta Cheese: For a creamy and milder flavor. You might want to add a pinch of salt and some lemon zest to ricotta to brighten the flavor.
* Goat Cheese: For a tangy and slightly earthy flavor, similar to feta but creamier.
* Cream Cheese: For a rich and creamy texture. Combine cream cheese with a little parmesan cheese for added flavor.
* Mozzarella Cheese: For a milder and meltier cheese. Shredded mozzarella would work well.
* Halloumi Cheese: For a saltier and firmer cheese that holds its shape well during baking. Dice or crumble halloumi before adding it to the filling.
Experiment with different cheese combinations to find your favorite flavor profile.

Q3: Can I make these puff pastries ahead of time and reheat them?

A: Yes, you can definitely make Spinach and Feta Puff Pastries ahead of time. There are two main ways to do this:
* Assemble Ahead, Bake Later: Assemble the pastries completely, up to the point of baking, and refrigerate them for up to 24 hours. When ready to bake, brush them with egg wash and bake as directed, adding a few extra minutes to the baking time if they are very cold.
* Bake Ahead, Reheat Later: Bake the puff pastries completely and let them cool. Store them in an airtight container at room temperature for up to a day, or in the refrigerator for up to 3 days. To reheat, gently warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through and crisp again. Reheating in the oven is preferred over microwaving, as microwaving can make them soggy.

Q4: How should I store leftover Spinach and Feta Puff Pastries?

A: Store leftover Spinach and Feta Puff Pastries in an airtight container at room temperature for up to a day, or in the refrigerator for up to 3 days. Refrigeration is recommended for longer storage. To maintain their best texture, reheat them in the oven rather than the microwave. Reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through and crisp.

Q5: Can I add other vegetables or ingredients to the filling?

A: Absolutely! The spinach and feta filling is a great base, and you can easily customize it by adding other vegetables and ingredients. Some delicious additions include:
* Sautéed Mushrooms: Add sliced and sautéed mushrooms to the onion and garlic mixture for an earthy flavor.
* Roasted Red Peppers: Diced roasted red peppers add sweetness and a smoky flavor.
* Sun-Dried Tomatoes: Chopped sun-dried tomatoes in oil (drained) add a chewy texture and intense tomato flavor.
* Artichoke Hearts: Canned artichoke hearts, drained and chopped, add a tangy and slightly briny flavor.
* Olives: Kalamata olives or other pitted olives, chopped, add a salty and briny element.
* Herbs: Experiment with fresh herbs like dill, oregano, thyme, or parsley to enhance the flavor profile.
* Spices: Add a pinch of red pepper flakes for heat, or smoked paprika for a smoky note.

Feel free to experiment and get creative with your fillings to create your own signature Spinach and Feta Puff Pastry variations!

Print