Gluten-Free Spinach and Feta Puff Pastry
Elevate your next meal or snack with this irresistible Gluten-Free Spinach and Feta Puff Pastry recipe! Perfect for those with dietary restrictions, this flaky, golden puff pastry is crafted with a gluten-free base and packed with a creamy, flavor-packed filling of sautéed fresh spinach, tangy feta, and smooth ricotta cheese. A touch of nutmeg adds a hint of warmth, while a quick egg wash creates a stunning golden crust. Easy to prepare with store-bought or homemade puff pastry, these savory pockets are ideal for brunch, party appetizers, or indulgence any time of day. Quick to make and baked to perfection in just 25 minutes, these gluten-free delights are guaranteed to impress your guests while catering to gluten-free dietary needs!
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Recipe Information
Ingredients
- 1 sheet (store-bought or homemade) Gluten-free puff pastry
- 4 cups (packed) Fresh spinach
- 1 cup (crumbled) Feta cheese
- 0.5 cup Ricotta cheese
- 2 cloves (minced) Garlic
- 1 tablespoon Olive oil
- 1 (beaten, for egg wash) Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon (optional) Nutmeg
- 1 tablespoon (for rolling pastry) Gluten-free flour
Instructions
If the gluten-free puff pastry is frozen, thaw it in the refrigerator as per the package instructions.
Preheat the oven to 375°F (190°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 about 1 minute until fragrant.
Add the fresh spinach to the skillet and sauté for 3-4 minutes until wilted. Remove from heat and let it cool slightly.
Once cooled, squeeze out any excess moisture from the spinach using your hands or a clean kitchen towel.
In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, ricotta cheese, salt, pepper, and nutmeg (if using). Mix well to create the filling.
Lightly dust a clean surface and rolling pin with gluten-free flour. Roll out the thawed gluten-free puff pastry sheet slightly to ensure it's even.
Cut the puff pastry into 6 equal rectangles.
Place a generous 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 puff pastry with the beaten egg to help seal. Fold the other half of the rectangle over the filling, forming a pocket. Press the edges firmly with a fork to seal.
Transfer the filled pastries to the prepared baking sheet. Brush the tops of each pastry with the remaining beaten egg for a golden finish.
Using a sharp knife, make a small slit or two on the 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 flaky.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1406 mg | 108% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 345 mg | 7% | |
*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.
