Low Sodium Savory Spinach and Feta Stuffed Pastry
Discover a delightful twist on a classic favorite with this Low Sodium Savory Spinach and Feta Stuffed Pastry recipe! These golden, flaky puff pastries are generously filled with a vibrant mix of fresh spinach, creamy low-sodium feta cheese, and aromatic garlic and onion, making them a flavor-packed treat with less salt. Perfectly seasoned with black pepper, the filling is tucked into buttery pastry sheets, sealed into triangles, and baked to perfection for a crisp, golden finish. Ready in under an hour, these savory pastries are ideal as a quick appetizer, snack, or party dish. They’re a great option for those seeking low-sodium recipes without sacrificing texture or taste. Whether served warm or at room temperature, these elegant bites are sure to please family and guests alike!
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 300 grams Fresh spinach
- 150 grams Low-sodium feta cheese
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 cloves Garlic cloves
- 0.5 teaspoon Black pepper
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Thaw the frozen puff pastry sheets according to package instructions.
Rinse the spinach thoroughly and dry with a kitchen towel or salad spinner. Roughly chop the spinach and set aside.
Finely dice the onion and mince the garlic cloves.
Heat the olive oil in a pan over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Crumble the low-sodium feta cheese over the spinach mixture, add black pepper, and stir to combine.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
Place approximately 2 tablespoons of the spinach and feta mixture in the center of each square.
Fold each square into a triangle, enclosing the filling. Press the edges with a fork to seal.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
Brush the top of each pastry with the egg wash.
Transfer the triangles to the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown.
Allow the pastries to cool for a few minutes before serving.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 13.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1118 mg | 86% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 563 mg | 12% | |
*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.
