Dairy-Free Spinach and Feta Puff Pastry
Delight in the flaky, golden goodness of Dairy-Free Spinach and Feta Puff Pastry, a plant-based twist on a classic comfort food. Featuring dairy-free puff pastry and creamy, crumbled vegan feta cheese, these handheld treats are stuffed with a savory filling of fresh sautéed spinach and aromatic garlic, seasoned with a touch of nutmeg for added depth. Perfectly crisp and easy to prepare, this recipe takes just 20 minutes to prep and 25 minutes to bake, making it an ideal appetizer, snack, or party dish. Whether you're accommodating dietary needs or simply craving a lighter version of the traditional favorite, these dairy-free pastries offer all the flavor and texture without compromise!
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Recipe Information
Ingredients
- 1 sheet (store-bought or homemade, thawed) dairy-free puff pastry
- 4 cups fresh spinach
- 1 cup dairy-free feta cheese (crumbled)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 0.25 teaspoon nutmeg (ground)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsweetened plant-based milk (e.g., almond, oat, or soy)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet in batches. Stir and cook until wilted, about 3-4 minutes.
Remove the skillet from heat and transfer the cooked spinach to a clean kitchen towel or cheesecloth. Squeeze out any excess moisture to prevent the pastry from becoming soggy.
In a mixing bowl, combine the drained spinach, dairy-free feta cheese, nutmeg, salt, and black pepper. Mix well to form the filling.
On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases. Cut it into 6 equal rectangles.
Place a spoonful of the spinach and feta mixture onto one half of each rectangle, leaving a small border around the edges.
Brush the edges of the pastry rectangles with plant-based milk. Fold the empty half of the rectangle over the filling to form a pocket. Press the edges together with a fork to seal.
Transfer the pastries to the prepared baking sheet. Brush the tops lightly with more plant-based milk for a golden finish.
Using a sharp knife, cut a small slit or two on top of each pastry to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 336 mg | 26% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
